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Klappentext "Originally published in Spanish under the title Quâimica enolâogica, by Juan Moreno and Rafael Peinado. A. Madrid Vicente, Ediciones, 2010"--T.p. verso. Zusammenfassung Suitable for the professional enologist tasked with finding the right balance of compounds to create or improve wine products! this title provides an understanding of the role of chemistry in successful wine production. It describes the most salient compounds involved in each vinification process! their properties and their balance. Inhaltsverzeichnis 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
Inhaltsverzeichnis
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
Bericht
"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
