Scientifically written including current trends but also in a style that is clear and easy to understand
Useful book for wine researchers and enologists alike, as well as for winemakers and other professionals of the sector, and students of enology, food technology, and similar disciplines
Includes supplementary material: sn.pub/extras
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Table of contents (29 chapters)
Chemical and Biochemical Aspects ofWinemaking
Wine Chemical Compounds and Biochemical Processes
About this book
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.
- Amino acid
- food safety
Editors and Affiliations
Instituto de Fermentaciones Industriales (CSIC), Madrid, Spain
M. Victoria Moreno-Arribas, M. Carmen Polo
About the editors
Carmen Polo is Research Professor at the Institute of Industrial Fermentations of the Spanish National Research Council (CSIC) at Madrid, Spain. She was the Director of the Institute from 1991 through 2002. She is member of the experts group of the Sub-Commission of Methods of Analysis from the International Organisation of Vine and Wine (OIV). She was awarded with the OIV prize for the book "El vinagre de vino". Dr. Polo is author of more than 90 research papers in peer reviewer journals and more than 20 books chapters in books of scientific editorials.
M. Victoria Moreno-Arribas is a Senior at the Institute of Industrial Fermentations of the Spanish National Research Council (CSIC) at Madrid, Spain. She is member of the Spanish Delegation as an expertise in the International Organization of Vine and Wine (OIV). She is also been appointed Professor of Enology by the Autonoma University of Madrid (UAM). She is author in over 70 SCI papers and 18 book chapters in books of scientific editorials.
Book Title: Wine Chemistry and Biochemistry
Editors: M. Victoria Moreno-Arribas, M. Carmen Polo
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag New York 2009
Hardcover ISBN: 978-0-387-74116-1Published: 14 November 2008
Softcover ISBN: 978-1-4419-2548-0Published: 29 October 2010
eBook ISBN: 978-0-387-74118-5Published: 06 November 2008
Edition Number: 1
Number of Pages: XV, 735
Topics: Food Science, Biochemistry