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Enological Chemistry

ISBN-10: 0123884381

ISBN-13: 9780123884381

Edition: 2012

Authors: Juan Moreno, Rafael Peinado

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Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production.The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process.* Organized according to the winemaking process, guiding reader clearly to application of knowledge* Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them* Provides both theoretical knowledge and practical application providing a strong starting point for further research and development
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Book details

List price: $119.95
Copyright year: 2012
Publisher: Elsevier Science & Technology Books
Publication date: 5/30/2012
Binding: Hardcover
Pages: 442
Size: 8.00" wide x 9.75" long x 1.25" tall
Weight: 2.332
Language: English

About the Authors
The Vine
Composition of Grape Must
Must Aromas
Composition of Wine
Sugars: Structure and Classification
Sugars in Must
Carboxylic Acids: Structure and Properties
Grape Acids
The Relationship Between Must Composition and Quality
The Transformation of Must into Wine
Nitrogen Compounds
Acid-Base Equilibria in Wine
Buffering Capacity of Wines
Precipitation Equilibria in Wine
Changes in Acidity after Fermentation
Redox Phenomena in Must and Wine
The Colloidal State
Wine Colloids
Inorganic Material and Metal Casse
Chemical Aging
Biological Aging

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