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Understanding Wine Chemistry
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Author(s):
Andrew L. Waterhouse
,
Gavin L. Sacks
,
David W. Jeffery
Publication date
(Print):
July 15 2016
Publisher:
John Wiley & Sons, Ltd
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Book
ISBN (Electronic):
9781118730720
ISBN (Print):
9781118627808
Publication date (Print):
July 15 2016
DOI:
10.1002/9781118730720
SO-VID:
31540587-0e51-4ffc-aed8-5dac4735fbda
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Book chapters
pp. i
Front Matter
pp. 1
Water and Ethanol
pp. 11
Carbohydrates
pp. 19
Acids
pp. 34
Minerals
pp. 40
Amines, Amino Acids, and Proteins
pp. 51
Higher Alcohols
pp. 57
Esters
pp. 68
Isoprenoids
pp. 79
Aldehydes, Ketones, and Related Compounds
pp. 88
Thiols and Related Sulfur Compounds
pp. 99
Introduction to Phenolics
pp. 105
Volatile Phenols
pp. 112
Non-flavonoid Phenolics
pp. 117
Flavan-3-ols and Condensed Tannin
pp. 127
Flavonols
pp. 131
Anthocyanins
pp. 140
Sulfur Dioxide
pp. 149
Taints, Off-flavors, and Mycotoxins
pp. 159
Outline of Wine Production
pp. 172
Grape Must Composition Overview
pp. 179
Maceration and Extraction of Grape Components
pp. 194
The Biochemistry of Wine Fermentations
pp. 195
Glycolysis
pp. 205
Fatty Acid Metabolism
pp. 214
Amino Acid Metabolism
pp. 223
Sulfur Metabolism
pp. 230
Bacterial Fermentation Products
pp. 239
Grape-Derived Aroma Precursors
pp. 240
Glycosidic Precursors to Wine Odorants
pp. 256
S -Conjugates
pp. 265
Conversion of Variety Specific Components, Other
pp. 278
Wine Oxidation
pp. 294
Topics Related to Aging
pp. 318
The Chemistry of Post-fermentation Processing
pp. 319
Cold Stabilization
pp. 332
Fining
pp. 346
Particle Filtration and Reverse Osmosis
pp. 359
Distillation
pp. 377
Additives and Processing Aids
pp. 383
Authentication
pp. 392
Optimizing White Wine Aromas
pp. 397
Appearance of Reduced Aromas during Bottle Storage
pp. 400
Grape Genetics, Chemistry, and Breeding
pp. 404
Analytical Innovations and Applications
pp. 417
New Approaches to Tannin Characterization
pp. 420
Index
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