图书简介
The complexity of wine provides numerous avenues of discovery for food and analytical chemists. This book brings together international experts to present the latest research findings focused on understanding the complexity of wine chemistry.
Preface; Analytical Chemistry for Wine Research; 1. Analysis of Grapes and Wines: An Overview of New Approaches and Analytical Tools; 2. Combined Nontargeted Analytical Methodologies for the Characterization of the Chemical Evolution of Bottled Wines; 3. Influence of Storage Conditions on the Composition of Red Wines; 4. Gas Detection Tubes for Measurement of Molecular and Free SO2 in Wine; 5. Temperature Dependence of CO2 and Ethanol Diffusion in Champagne Wines: A Joint Molecular Dynamics and 13C NMR Study; 6. Authentication of Wine by 1H-NMR Spectroscopy: Opportunities and Challenges; 7. Effect of Region on the Volatile Composition and Sensory Profiles ofMalbec and Cabernet Sauvignon Wines; 8. Model Study on Changes in Key Aroma Compounds of Dornfelder Red Wine Induced by Treatment with Toasted French Oak Chips (Q. robur); 9. Terroir Effects on Grape and Wine Aroma Compounds; 10. C13-Norisoprenoids in Grape and Wine Affected by Different Canopy Management; 11. Under-Vine Management To Modulate Wine Chemical Profile; 12. Induction of de Novo Mono- and Sesquiterpene Biosynthesis by Methyl Jasmonate in Grape Berry Exocarp; Understanding the Influence of Oxygen on Wine Quality; 13. Critical Oxygen Levels Affecting Wine Aroma: Relevant Sensory Attributes, Related Aroma Compounds, and Possible Mechanisms; 14. Influence of Antioxidant Additions at Harvest on Sauvignon Blanc Wine Aroma; 15. New Insights into Intrinsic and Extrinsic Factors Triggering Premature Aging in White Wines; 16. Evolution of Anthocyanin-Derived Compounds during Micro-Oxygenation of Red Wines with Different Anthocyanin-Flavanol Ratios; 17. New Insights into the Chemistry Involved in Aroma Development during Wine Bottle Aging: Slow Redox Processes and Chemical Equilibrium Shifts; 18. Quinone Reactions in Wine Oxidation; 19. Photodegradation of Organic Acids in a Model Wine System Containing Iron; 20. Oxidation Signature of Grape Must and Wine by Linear Sweep; Utilization of Byproducts and Sustainable Production Practices; 21. Bioactives from Side Streams of Wine Processing; 22. Evaluation of the Potential of Grape Canes as a Source of Bioactive Stilbenoids; 23. Objective Chemical Measures of Grape Quality; 24. Paired Potassium-Based Buffers for Sanitizing Winery Equipment and the Carbon, Nitrogen, Sodium, and Phosphorus Footprints of Winery Cleaning
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