Freshly Printed - allow 10 days lead
Couldn't load pickup availability
Enological Chemistry
Identify the specific compounds behind enological properties and processes, their chemical equilibria 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
Juan Moreno (Author), Rafael Peinado (Author)
9780123884381, Elsevier Science
Hardback, published 30 May 2012
442 pages
23.4 x 19 x 2.8 cm, 1.07 kg
"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
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.
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 Chapter 13. Acid–Base Equilibria in Wine Chapter 14. Buffering Capacity of Wines Chapter 15. Precipitation Equilibria in Wine Chapter 16. Changes in Acidity After Fermentation Chapter 17. Redox phenomena in Must and Wine Chapter 18. The Colloidal State Chapter 19. Wine Colloids Chapter 20. Inorganic Material and Metal Casse Chapter 21. Chemical Aging Chapter 22. Aging Chapter 23. Biological Aging
Subject Areas: Winemaking technology [TDCT2], Food & beverage technology [TDCT]
