Buch, Englisch, 193 Seiten, Format (B × H): 178 mm x 254 mm, Gewicht: 402 g
Buch, Englisch, 193 Seiten, Format (B × H): 178 mm x 254 mm, Gewicht: 402 g
Reihe: Methods and Protocols in Food Science
ISBN: 978-1-0716-3090-7
Verlag: Springer US
This volume details methods using classical apparatus and mechanisms to study enology and winemaking. Chapters guide readers through protocols on titration, distillation, spectrophotometry, advanced methods applying High-Performance Liquid Chromatography with Mass Spectrometry (HPLC-MSn), Gas Chromatography coupled with Mass Spectrometry (GC-MS) and Nuclear Magnetic Resonance (NMR).
Authoritative and cutting-edge, Basic Protocols in Enology and Winemaking aims to be a useful and practical guide to new researchers and experts looking to expand their knowledge.
Zielgruppe
Professional/practitioner
Autoren/Hrsg.
Fachgebiete
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
Weitere Infos & Material
Total and volatile acidity: traditional and advanced methods.- Alcohol content: traditional and advanced methods.- Total and reducing sugars: traditional and advanced methods.- Total phenolic content: traditional methods.- Color indexes: Traditional and advanced methods.- Anthocyanin identification and quantitation by High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MS).- Flavonol identification and quantitation by High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MS).- Flavan-3-ol (flavanol) identification by quantitation by High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MS).- Hydroxybenzoic and hydroxycinnamic acid derivatives (HCAD) identification and quantitation by High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MS).- Stilbene identification and quantitation by High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MS).- Analysis of the free and bound fraction of volatile compounds in musts and wines by GC/MS. Results interpretation from the sensory point of view by OAV technique.- Identification of wine compounds by Nuclear Magnetic Resonance.- Ethanol suppression on wine analysis using Nuclear Magnetic Resonance (NMR).- Methods to determine biogenic amines in wine by RP-HPLC.
