Wine Chemistry and Biochemistry
| Autor Corporativo: | |
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| Otros Autores: | , |
| Formato: | eBook |
| Lenguaje: | English |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2009.
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| Edición: | 1st ed. 2009. |
| Materias: | |
| Acceso en línea: | https://doi.org/10.1007/978-0-387-74118-5 |
Tabla de Contenidos:
- Chemical and Biochemical Aspects ofWinemaking
- Biochemistry of Alcoholic Fermentation
- Biochemical Transformations Produced by Malolactic Fermentation
- Special Wines Production
- SparklingWines and Yeast Autolysis
- Biologically Aged Wines
- Enzymes in Winemaking
- Use of Enological Additives for Colloid and Tartrate Salt Stabilization in White Wines and for Improvement of Sparkling Wine Foaming Properties
- Wine Chemical Compounds and Biochemical Processes
- Nitrogen Compounds
- Amino Acids and Biogenic Amines
- Peptides
- Proteins
- Carbohydrates
- Volatile and Aroma Compounds
- Wine Aroma Precursors
- Polyfunctional Thiol Compounds
- Volatile Compounds and Wine Aging
- Yeasts and Wine Flavour
- Identification of Impact Odorants of Wines
- Interactions Between Wine Matrix Macro-Components and Aroma Compounds
- Phenolic Compounds
- Anthocyanins and Anthocyanin-Derived Compounds
- Flavanols, Flavonols and Dihydroflavonols
- Non-flavonoid Phenolic Compounds
- Influence of Phenolics on Wine Organoleptic Properties
- Health-Promoting Effects of Wine Phenolics
- Spoilage ofWines
- Aromatic Spoilage of Wines by Raw Materials and Enological Products
- Wine Spoilage by Fungal Metabolites
- Automatic Analysers and Data Processing
- Automatic Analysers in Oenology
- Statistical Techniques for the Interpretation of Analytical Data.