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Format: Inbunden (Hardback)
Språk: Engelska
Antal sidor: 442
Utgivningsdatum: 2012-05-30
Förlag: Elsevier Science Publishing Co Inc
Medarbetare: Peinado, Rafael
Dimensioner: 236 x 196 x 28 mm
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Antal komponenter: 1
ISBN: 9780123884381

Enological Chemistry

Name: Enological Chemistry
Price: 1113.00 SEK
Availability: InStock
Author: Juan Moreno, Rafael Peinado
ISBN: 9780123884381

av Juan Moreno, Rafael Peinado

Inbunden, Engelska, 2012-05-30

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Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production. The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process.

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"Moreno and Peinado draw material from lectures and laboratory sessions in a course on wine chemistry they have taught to enology students for over 10 years. The textbook synthesizes the considerable scientific knowledge that has been acquired about making wine, much of which has not been widely disseminated." --Reference and Research Book News, December 2012

Chapter 1. The Vine

Chapter 2. Composition of Grape Must

Chapter 3. Must Aromas

Chapter 4. Composition of Wine

Chapter 5. Polyphenols

Chapter 6. Sugars: Structure and Classification

Chapter 7. Sugars in Must

Chapter 8. Carboxylic Acids: Structure and Properties

Chapter 9. Grape Acids

Chapter 10. The Relationship between Must Composition and Quality

Chapter 11. The Transformation of Must Into Wine

Chapter 12. Nitrogen Compounds