Wine Analysis

Wine Analysis edited by Hans-Ferdinand Linskens, John F. Jackson.

Modern Methods of Plant Analysis When the handbook Modern Methods of Plant Analysis was first introduced in 1954 the considerations were: 1. the dependence of scientific progress in biology on the improvement of existing and the introduction of new methods; 2. the difficulty in finding many new anal...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Linskens, Hans-Ferdinand (Editor), Jackson, John F. (Editor)
Format: eBook
Language:English
Published: Berlin, Heidelberg : Springer Berlin Heidelberg : Imprint: Springer, 1988.
Edition:1st ed. 1988.
Series:Molecular Methods of Plant Analysis, 6
Springer eBook Collection.
Subjects:
Plant science.
Botany.
Microbiology.
Biotechnology.
Biochemistry.
Food—Biotechnology.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of Contents:
  • Wine Analysis
  • 1 Analytical Methods and Wine Laws
  • 2 Tasting Procedure
  • 3 Wine Analysis as an Additional Quality Criterion
  • 4 Has the Quality of Wines Improved?
  • 5 Wine as an Object of Culture
  • 6 Analysis in the Detection of Wine Forgery
  • Analysis of Wine Sensory Properties
  • 1 Introduction
  • 2 Types of Sensory Tests
  • 3 Correlation of Sensory and Instrumental Data
  • 4 Conducting Sensory Tests
  • 5 Conclusion
  • References
  • Wine Aroma from Gas Chromatographic Analysis
  • References
  • Micro-Element Analysis in Wine and Grapes
  • 1 Introduction
  • 2 General Problems Regarding Trace Element Analysis
  • 3 Methods of Trace Element Analysis
  • 4 “Enologic” Speciation
  • 5 “Enologic” Taxonomy (Pattern Recognition)
  • References
  • Acids and Amino Acids in Grapes and Wines
  • 1 Introduction
  • 2 Organic Acids
  • 3 Amino Acids
  • References
  • Alcohols Derived from Sugars and Other Sources and Fullbodiedness of Wines
  • 1 Introduction
  • 2 Analytical Methods
  • 3 Biochemistry of Alcohol and Polyol Formation, and Their Occurrence in Wines
  • 4 Conclusion
  • References
  • Wine Phenols
  • 1 Introduction
  • 2 Determination of Specific Individual Phenolic Substances
  • 3 Estimation of Phenols of Wines by Groups, Phenols Other than Flavonoids
  • 4 Flavonoids in Grapes and Wines
  • 5 Total Phenols
  • 6 Phenol Grouping Analyses
  • 7 Concluding Comments and Multiple Comparisons
  • References
  • Phenolic Composition of Natural Wine Types
  • 1 Introduction
  • 2 Phenolic Components of Wine Grapes
  • 3 Measurement of Total Wine Phenolics
  • 4 Phenolic Composition of White Wines
  • 5 The Colour of Red Wine
  • 6 Analytical Methods
  • 7 Summary
  • References
  • The Site-Specific Natural Isotope Fractionation-NMR Method Applied to the Study of Wines
  • 1 Stable Isotopes and Site-Specific Natural Isotope Fractionation
  • 2 Theoretical Bases of Isotopic Characterization
  • 3 Experimental Techniques of Isotopic Characterization
  • 4 Basic Mechanisms of Isotope Fractionation from Sugar Solutions to Fermented Alcohol-Water Mixtures
  • 5 Isotope Fractionation as a Source of Information on Environmental Factors
  • 6 The Control of Chaptalization and Watering of Wines
  • 7 SNIF-NMR Applied to the Characterization of Natural Products and to the Study of Metabolism
  • References
  • Yeast and Bacterial Control in Winemaking
  • 1 Introduction
  • 2 Yeasts
  • 3 Bacteria
  • 4 Conclusion
  • References
  • Detection of Illicit Spirits
  • 1 Introduction
  • 2 Major Volatile Congener Profiles
  • 3 Stable Isotope Ratio Analysis
  • 4 Trace Elements
  • 5 Minor Organic Constituents of Illicit Spirits
  • 6 Other Methods of Detection
  • 7 Conclusion
  • References
  • Determination of Sulfur Dioxide in Grapes and Wines
  • 1 Introduction
  • 2 Free SO2
  • 3 Total SO2
  • 4 Gas Chromatographic
  • 5 Other Methods
  • References
  • Determination of Diethylene Glycol in Wine
  • 1 Introduction
  • 2 Methods of Analysis
  • 3 Concluding Considerations
  • References.

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