Wine Chemistry and Biochemistry

  • M. Victoria Moreno-Arribas
  • M. Carmen Polo

Table of contents

  1. Front Matter
    Pages I-XV
  2. Chemical and Biochemical Aspects ofWinemaking

    1. Front Matter
      Pages 1-1
    2. Fernando Zamora
      Pages 3-26
    3. Antonella Costantini, Emilia García-Moruno, M. Victoria Moreno-Arribas
      Pages 27-57
    4. M. Victoria Moreno-Arribas, M. Carmen Polo
      Pages 59-59
    5. Adolfo J. Martínez-Rodríguez, Encarnación Pueyo
      Pages 61-80
    6. Rafael A. Peinado, Juan C. Mauricio
      Pages 81-101
    7. Maurizio Ugliano
      Pages 103-126
  3. Wine Chemical Compounds and Biochemical Processes

    1. Front Matter
      Pages 159-159
    2. M. Victoria Moreno-Arribas, M. Carmen Polo
      Pages 161-161
    3. M. Victoria Moreno-Arribas, M. Carmen Polo
      Pages 163-189
    4. M. Victoria Moreno-Arribas, María Ángeles Pozo-Bayón, M. Carmen Polo
      Pages 191-212
    5. Elizabeth Joy Waters, Christopher Bruce Colby
      Pages 213-230
    6. M. Luz Sanz, Isabel Martínez-Castro
      Pages 231-248
    7. M. Victoria Moreno-Arribas, M. Carmen Polo
      Pages 249-249
    8. Raymond Baumes
      Pages 251-274
    9. Denis Dubourdieu, Takatoshi Tominaga
      Pages 275-293
    10. M. Soledad Pérez-Coello, M. Consuelo Díaz-Maroto
      Pages 295-311
    11. Maurizio Ugliano, Paul A. Henschke
      Pages 313-392

About this book

Introduction

The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas.

The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.

Keywords

Amino acid Polysaccharid biochemistry enzymes food safety metabolism microbiology microorganism

Editors and affiliations

  • M. Victoria Moreno-Arribas
    • 1
  • M. Carmen Polo
    • 1
  1. 1.Instituto de Fermentaciones Industriales (CSIC)MadridSpain

Bibliographic information

  • DOI https://doi.org/10.1007/978-0-387-74118-5
  • Copyright Information Springer New York 2009
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-0-387-74116-1
  • Online ISBN 978-0-387-74118-5
  • About this book