The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas.
The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.
Author(s): Fernando Zamora (auth.), M. Victoria Moreno-Arribas, M. Carmen Polo (eds.)
Edition: 1
Publisher: Springer-Verlag New York
Year: 2009
Language: English
Pages: 735
City: New York
Tags: Food Science; Biochemistry, general
Front Matter....Pages I-XV
Front Matter....Pages 1-1
Biochemistry of Alcoholic Fermentation....Pages 3-26
Biochemical Transformations Produced by Malolactic Fermentation....Pages 27-57
Special Wines Production....Pages 59-59
SparklingWines and Yeast Autolysis....Pages 61-80
Biologically Aged Wines....Pages 81-101
Enzymes in Winemaking....Pages 103-126
Use of Enological Additives for Colloid and Tartrate Salt Stabilization in White Wines and for Improvement of Sparkling Wine Foaming Properties....Pages 127-158
Front Matter....Pages 159-159
Nitrogen Compounds....Pages 161-161
Amino Acids and Biogenic Amines....Pages 163-189
Peptides....Pages 191-212
Proteins....Pages 213-230
Carbohydrates....Pages 231-248
Volatile and Aroma Compounds....Pages 249-249
Wine Aroma Precursors....Pages 251-274
Polyfunctional Thiol Compounds....Pages 275-293
Volatile Compounds and Wine Aging....Pages 295-311
Yeasts and Wine Flavour....Pages 313-392
Identification of Impact Odorants of Wines....Pages 393-415
Interactions Between Wine Matrix Macro-Components and Aroma Compounds....Pages 417-435
Phenolic Compounds....Pages 437-437
Front Matter....Pages 159-159
Anthocyanins and Anthocyanin-Derived Compounds....Pages 439-462
Flavanols, Flavonols and Dihydroflavonols....Pages 463-507
Non-flavonoid Phenolic Compounds....Pages 509-527
Influence of Phenolics on Wine Organoleptic Properties....Pages 529-570
Health-Promoting Effects of Wine Phenolics....Pages 571-591
Front Matter....Pages 593-593
Aromatic Spoilage of Wines by Raw Materials and Enological Products....Pages 595-613
Wine Spoilage by Fungal Metabolites....Pages 615-645
Front Matter....Pages 647-647
Automatic Analysers in Oenology....Pages 649-676
Statistical Techniques for the Interpretation of Analytical Data....Pages 677-713
Back Matter....Pages 715-735
