عنوان

Advances in wine research

0841230102

0841230110

9780841230101

9780841230118

b564567

Advances in wine research

[Book]

Susan E. Ebeler, editor, (University of California, Davis, Davis, California), Gavin Sacks, editor (Cornell University, Ithaca, New York), Stéphane Vidal, editor (Nomacorc, Rodilhan, France), Peter Winterhalter, editor (Technische Universität Braunschweig, Braunschweig, Germany).

Washington, DC

American Chemical Society, [

2015]

xii, 400 Seiten, 7 Seiten of plates : Illustrationen (black and white, and colour) ; 24 cm.

ACS symposium series, 1203

Proceedings based on a symposium at the 248th ACS National Meeting 2014 in San Francisco.

Preface Analytical Chemistry for Wine Research1. Analysis of Grapes and Wines: An Overview of New Approaches and Analytical Tools 2. Combined Nontargeted Analytical Methodologies for the Characterization of the Chemical Evolution of Bottled Wines 3. Influence of Storage Conditions on the Composition of Red Wines 4. Gas Detection Tubes for Measurement of Molecular and Free SO2 in Wine 5. Temperature Dependence of CO2 and Ethanol Diffusion in Champagne Wines: A Joint Molecular Dynamics and 13C NMR Study 6. Authentication of Wine by 1H-NMR Spectroscopy: Opportunities and Challenges 7. Effect of Region on the Volatile Composition and Sensory Profiles ofMalbec and Cabernet Sauvignon Wines 8. Model Study on Changes in Key Aroma Compounds of Dornfelder Red Wine Induced by Treatment with Toasted French Oak Chips (Q. robur) 9. Terroir Effects on Grape and Wine Aroma Compounds10. C13-Norisoprenoids in Grape and Wine Affected by Different Canopy Management 11. Under-Vine Management To Modulate Wine Chemical Profile 12. Induction of de Novo Mono- and Sesquiterpene Biosynthesis by Methyl Jasmonate in Grape Berry Exocarp Understanding the Influence of Oxygen on Wine Quality13. Critical Oxygen Levels Affecting Wine Aroma: Relevant Sensory Attributes, Related Aroma Compounds, and Possible Mechanisms 14. Influence of Antioxidant Additions at Harvest on Sauvignon Blanc Wine Aroma 15. New Insights into Intrinsic and Extrinsic Factors Triggering Premature Aging in White Wines 16. Evolution of Anthocyanin-Derived Compounds during Micro-Oxygenation of Red Wines with Different Anthocyanin-Flavanol Ratios 17. New Insights into the Chemistry Involved in Aroma Development during Wine Bottle Aging: Slow Redox Processes and Chemical Equilibrium Shifts 18. Quinone Reactions in Wine Oxidation 19. Photodegradation of Organic Acids in a Model Wine System Containing Iron 20. Oxidation Signature of Grape Must and Wine by Linear SweepUtilization of Byproducts and Sustainable Production Practices21. Bioactives from Side Streams of Wine Processing22. Evaluation of the Potential of Grape Canes as a Source of Bioactive Stilbenoids 23. Objective Chemical Measures of Grape Quality 24. Paired Potassium-Based Buffers for Sanitizing Winery Equipment and the Carbon, Nitrogen, Sodium, and Phosphorus Footprints of Winery Cleaning

Chemistry, Analytic.

WEININHALTSSTOFFE + WEINZUSAMMENSETZUNG + WEINCHEMIE (ÖNOLOGIE)

Wine and wine making -- Chemistry.

Susan E. Ebeler, editor, (University of California, Davis, Davis, California), Gavin Sacks, editor (Cornell University, Ithaca, New York), Stéphane Vidal, editor (Nomacorc, Rodilhan, France), Peter Winterhalter, editor (Technische Universität Braun

Gavin L Sacks

Peter Winterhalter

Stéphane Vidal

Susan E Ebeler

[Book]

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