Skip to content

Enological Chemistry

ISBN-10: 0123884381

ISBN-13: 9780123884381

Edition: 2012

Authors: Juan Moreno, Rafael Peinado

List price: $119.95
Blue ribbon 30 day, 100% satisfaction guarantee!
Buy eBooks
what's this?
Rush Rewards U
Members Receive:
Carrot Coin icon
XP icon
You have reached 400 XP and carrot coins. That is the daily max!

Description:

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
Customers also bought

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

Preface
About the Authors
The Vine
Composition of Grape Must
Must Aromas
Composition of Wine
Polyphenols
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
Aging
Biological Aging
Index