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Basic Protocols in Enology and Winemaking

  • Book
  • © 2023

Overview

Editors:
  1. Maurício Bonatto Machado de Castilhos

    1. Department of Agricultural Sciences and Biology, Minas Gerais State University, Frutal, Minas Gerais, Brazil

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  • Includes cutting-edge methods and protocols
  • Provides step-by-step detail essential for reproducible results
  • Contains key notes and implementation advice from the experts

Part of the book series: Methods and Protocols in Food Science (MPFS)

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Table of contents (14 chapters)

  1. Front Matter

    Pages i-xiii
    Download chapter PDF

  2. Total and Volatile Acidity: Traditional and Advanced Methods

    • Lia Lucia Sabino, Maurício Bonatto Machado de Castilhos
    Pages 1-10

  3. Alcohol Content: Traditional and Advanced Methods

    • Fernanda Cosme, Luís Filipe-Ribeiro, Fernando M. Nunes
    Pages 11-27

  4. Total and Reducing Sugars: Traditional and Advanced Methods

    • Aline Alberti, Acácio Antonio Ferreira Zielinski, Alessandro Nogueira
    Pages 29-42

  5. Total Phenolic Content: Traditional Methods

    • Maurício Bonatto Machado de Castilhos, Lia Lucia Sabino, Matheus Felipe de Oliveira Silva, Danieli Cristina Alves, Maria Eduarda da Mata Martins, Letícia Barbosa de Melo et al.
    Pages 43-51

  6. Color Indexes: Traditional and Advanced Methods

    • Carolina Pavez Moreno, Natalia Brossard, Edmundo Bordeu
    Pages 53-61

  7. Anthocyanin Identification and Quantitation by High Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MSn)

    • Maurício Bonatto Machado de Castilhos, Sergio Gómez-Alonso, Esteban García-Romero
    Pages 63-73

  8. Flavonol Identification and Quantitation by High Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MSn)

    • Sergio Gómez-Alonso, Tania Paniagua-Martínez, José Pérez-Navarro
    Pages 75-85

  9. Flavan-3-ol (Flavanol) Identification and Quantitation by High Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MSn)

    • Juliane Barreto de Oliveira, Celso Guarani Ruiz de Oliveira, Giuliano Elias Pereira
    Pages 87-100

  10. Hydroxybenzoic and Hydroxycinnamic Acid Derivatives (HCAD) Identification and Quantitation by High Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MSn)

    • Sergio Gómez-Alonso, Tania Paniagua-Martínez, José Pérez-Navarro
    Pages 101-110

  11. Stilbene Identification and Quantitation by High-Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MS)

    • Eduardo Boido, Romina Curbelo, Luisina Rodríguez, Danilo Davyt, Eduardo Dellacassa, Laura Fariña
    Pages 111-115

  12. 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

    • Pedro Miguel Izquierdo-Cañas, Sergio Gómez-Alonso, Esteban García-Romero
    Pages 117-140

  13. Identification of Wine Compounds by Nuclear Magnetic Resonance

    • Werner F. Brandão, Gilson C. Santos Júnior, Fabio C. L. Almeida, Icaro P. Caruso, Gisele C. de Amorim, Marcel M. L. da Cunha
    Pages 141-158

  14. Ethanol Suppression on Wine Analysis Using Nuclear Magnetic Resonance (NMR)

    • Icaro P. Caruso, Fabio C. L. Almeida, Isabella O. Lourenço, Marcel M. L. da Cunha, Werner F. Brandão, Gisele C. Amorim
    Pages 159-171

  15. Methods to Determine Biogenic Amines in Wine by RP-HPLC

    • Fernanda Cosme, Juliana Milheiro, Leonor C. Ferreira, Luís Filipe-Ribeiro, Fernando M. Nunes
    Pages 173-189

  16. Back Matter

    Pages 191-193
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Keywords

About this book

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. 


Editors and Affiliations

  • Department of Agricultural Sciences and Biology, Minas Gerais State University, Frutal, Minas Gerais, Brazil

    Maurício Bonatto Machado de Castilhos

Bibliographic Information

  • Book Title: Basic Protocols in Enology and Winemaking

  • Editors: Maurício Bonatto Machado de Castilhos

  • Series Title: Methods and Protocols in Food Science

  • DOI: https://doi.org/10.1007/978-1-0716-3088-4

  • Publisher: Humana New York, NY

  • eBook Packages: Springer Protocols

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 2023

  • Hardcover ISBN: 978-1-0716-3087-7Published: 13 May 2023

  • Softcover ISBN: 978-1-0716-3090-7Due: 13 June 2023

  • eBook ISBN: 978-1-0716-3088-4Published: 12 May 2023

  • Series ISSN: 2662-950X

  • Series E-ISSN: 2662-9518

  • Edition Number: 1

  • Number of Pages: XIII, 193

  • Number of Illustrations: 1 b/w illustrations

  • Topics: Food Science

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