{"product_id":"mass-spectrometry-in-grape-and-wine-chemistry-hardback-9780470392478","title":"Mass Spectrometry in Grape and Wine Chemistry (Hardback) 9780470392478","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eMass Spectrometry in Grape and Wine Chemistry\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eRiccardo Flamini (Author), Pietro Traldi (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780470392478, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 26 January 2010\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e368 pages\u003cbr\u003e24.1 x 16.3 x 2.1 cm, 0.626 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\"This book is very suitable for any scientist working in the oenological field who uses MS for the development of analytical methods or who wants to determine which mass technology is the most appropriate for his\/her analytical problem .\" (Anal Bioanal Chem, 2010)  \u003cp\u003e\"So in summary, an excellent book is edited very well by Riccardo Flamini and Pietro Traldi and written by\u003cbr\u003e real experts in the field of mass spectrometry and wine chemistry.\" (Chromatographia, 6 March 2011)\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cb\u003eA concise, up-to-date overview of the applications of mass spectrometry\u003c\/b\u003e  \u003cp\u003eTo be able to estimate the potentiality of grapes and how it may be transferred into wine is key to grasping enological chemistry. Nowadays, mass spectrometry is a crucial aspect in ensuring the production, the quality, and the safety of grape, wine, and grape derivative products. Mass Spectrometry in Grape and Wine Chemistry examines in depth the relationship between the high structural identification power of mass spectrometry techniques and the chemistry of grapes and wine.\u003c\/p\u003e \u003cp\u003eThe text is divided into two parts. The first section provides an overview of mass spectrometry methods in relation to enology in three chapters. The second section offers seven chapters on wine chemistry as well as traditional topics and new developments in mass spectrometry. Mass Spectrometry in Grape and Wine Chemistry explores many mass spectrometry applications, including:\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cp\u003eIonization methods\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eMass analyzers and mass measurements\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eMass spectrometry methodologies\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eGrape aroma compounds\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eVolatile and aroma compounds in wines\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eGrape and wine polyphenols\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eCompounds released by wood into wine\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eWine defects caused by compounds\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003ePesticide detection analysis\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003ePeptides and proteins of grape and wine\u003c\/p\u003e \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eWritten by leading experts in the field, this book presents an introduction to mass spectrometry and outlines ways to maximize quality control and product safety for the best results. Mass Spectrometry in Grape and Wine Chemistry is an essential handbook for laboratories working in enology.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePreface.  \u003cp\u003eAcknowledgments.\u003c\/p\u003e \u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART I: MASS SPECTROMETRY.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Ionization Methods.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1. Electrospray Ionization.\u003c\/p\u003e \u003cp\u003e1.2. Atmospheric Pressure Chemical Ionization.\u003c\/p\u003e \u003cp\u003e1.3. Atmospheric Pressure Photoionization.\u003c\/p\u003e \u003cp\u003e1.4. Surface-Activated Chemical Ionization.\u003c\/p\u003e \u003cp\u003e1.5. Matrix-Assisted Laser.\u003c\/p\u003e \u003cp\u003eReferences. \u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Mass Analyzers and Accurate Mass Measurements.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1. Double-Focusing Mass Analyzers.\u003c\/p\u003e \u003cp\u003e2.2. Quadrupole Mass Filters.\u003c\/p\u003e \u003cp\u003e2.3. Ion Traps.\u003c\/p\u003e \u003cp\u003e2.4. Time of Flight.\u003c\/p\u003e \u003cp\u003eReferences. \u003c\/p\u003e \u003cp\u003e\u003cb\u003e3. MS\/MS Methodologies.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1. Triple Quadrupole.\u003c\/p\u003e \u003cp\u003e3.2. The Q-TOF.\u003c\/p\u003e \u003cp\u003e3.3. The MALDI TOF-TOF.\u003c\/p\u003e \u003cp\u003eReferences. \u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART II: APPLICATIONS OF MASS SPECTROMETRY IN GRAPE AND WINE CHEMSITRY.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Grape Aroma Compounds: Terpenes, C\u003csub\u003e13\u003c\/sub\u003e-Norisopenoids, Benzene Compounds, and 3-Alkyl-2-Methoxypyrazines.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1. Introduction.\u003c\/p\u003e \u003cp\u003e4.2. The SPE-GC\/MS of Terpenes, Norisoprenoids and Benzenoids.\u003c\/p\u003e \u003cp\u003e4.3. The SPME-GC\/MS of Methoxypyrazines in Juice and Wine.\u003c\/p\u003e \u003cp\u003eReferences. \u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Volatile and Aroma Compounds in Wines.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1. Higher Alcohols and Esters Formed from Yeasts.\u003c\/p\u003e \u003cp\u003e5.2. Volatile Sulfur Compounds in Wines.\u003c\/p\u003e \u003cp\u003e5.3. Carbonyl Compounds in Wines and Distillates.\u003c\/p\u003e \u003cp\u003e5.4. Ethyl and Vinyl Phenols in Wines.\u003c\/p\u003e \u003cp\u003e5.5. 2'-Aminoacetophenone in Wines.\u003c\/p\u003e \u003cp\u003eReferences. \u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Grape and Wine Polyphenols.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1. Introduction.\u003c\/p\u003e \u003cp\u003e6.2. The LC\/MS of Non-Anthocyanic Polyphenols of Grape.\u003c\/p\u003e \u003cp\u003e6.3. The LC\/MS of Non-Anthocyanic Polyphenols of Wine.\u003c\/p\u003e \u003cp\u003e6.4. Liquid-Phase MS of Grape Anthocyanins.\u003c\/p\u003e \u003cp\u003e6.5. The LC\/MS of Anthocynanis Derivatives in Wine.\u003c\/p\u003e \u003cp\u003e6.6. The MALDI-TOF of Grape Procyanidins.\u003c\/p\u003e \u003cp\u003eReferences. \u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Compounds Released in Wine from Wood.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1. Introduction.\u003c\/p\u003e \u003cp\u003e7.2. The GC\/MS of Wood Volatile Compounds.\u003c\/p\u003e \u003cp\u003e7.3. The GC\/PICI-MS\/MS of Wood Volatile Phenols and Benzene Aldehydes in Wine.\u003c\/p\u003e \u003cp\u003eReferences. \u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Compounds Responsible for Wine Defects.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8.1. Ochratoxin A in Grape and Wine.\u003c\/p\u003e \u003cp\u003e8.2. The SPME-GC\/MS\/MS Analysis of TCA and TBA in Wine.\u003c\/p\u003e \u003cp\u003e8.3. Geosmin.\u003c\/p\u003e \u003cp\u003e8.4. Analysis of 1-Octen-3-one.\u003c\/p\u003e \u003cp\u003e8.5. Analysis of 2-Methoxy-3,5-dimethypyrazine in Wine.\u003c\/p\u003e \u003cp\u003e8.6. Biogenic Amines in Grape and Wine.\u003c\/p\u003e \u003cp\u003e8.7. Ethyl Carbamate in Wine.\u003c\/p\u003e \u003cp\u003e8.8. Wine Geranium Taint.\u003c\/p\u003e \u003cp\u003e8.9. Mousy Off-Flavor of Wines.\u003c\/p\u003e \u003cp\u003eReferences. \u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Pesticides in Grape and Wine.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9.1. Introduction.\u003c\/p\u003e \u003cp\u003e9.2. Analytical Methods.\u003c\/p\u003e \u003cp\u003e9.3. Isothiocyanates in Wine.\u003c\/p\u003e \u003cp\u003eReferences. \u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Peptides and Proteins of Grape and Wine.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10.1. Introduction.\u003c\/p\u003e \u003cp\u003e10.2. Analytical Methods.\u003c\/p\u003e \u003cp\u003eReferences. \u003c\/p\u003e \u003cp\u003eIndex.\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Chemistry [\u003ca title=\"See our other books on Chemistry\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Chemistry%20%5BPN%5D%22\"\u003ePN\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52276215709976,"sku":"9780470392478","price":96.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780470392478.jpg?v=1781365252","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/mass-spectrometry-in-grape-and-wine-chemistry-hardback-9780470392478","provider":"Freshly Printed Books","version":"1.0","type":"link"}