Overview

Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production. The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process.

Full Product Details

Author:   Juan Moreno (University of Cordoba, Cordoba, Spain) ,  Rafael Peinado (University of Cordoba, Cordoba, Spain)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Dimensions:   Width: 19.10cm , Height: 2.80cm , Length: 23.50cm
Weight:   1.070kg
ISBN:  

9780123884381

ISBN 10:   0123884381
Pages:   442
Publication Date:   30 May 2012
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Chapter 1. The Vine Chapter 2. Composition of Grape Must Chapter 3. Must Aromas Chapter 4. Composition of Wine Chapter 5. Polyphenols Chapter 6. Sugars: Structure and Classification Chapter 7. Sugars in Must Chapter 8. Carboxylic Acids: Structure and Properties Chapter 9. Grape Acids Chapter 10. The Relationship between Must Composition and Quality Chapter 11. The Transformation of Must Into Wine Chapter 12. Nitrogen Compounds Chapter 13. Acid–Base Equilibria in Wine Chapter 14. Buffering Capacity of Wines Chapter 15. Precipitation Equilibria in Wine Chapter 16. Changes in Acidity After Fermentation Chapter 17. Redox phenomena in Must and Wine Chapter 18. The Colloidal State Chapter 19. Wine Colloids Chapter 20. Inorganic Material and Metal Casse Chapter 21. Chemical Aging Chapter 22. Aging Chapter 23. Biological Aging

Reviews

Moreno and Peinado draw material from lectures and laboratory sessions in a course on wine chemistry they have taught to enology students for over 10 years. The textbook synthesizes the considerable scientific knowledge that has been acquired about making wine, much of which has not been widely disseminated. --Reference and Research Book News, December 2012

"""Moreno and Peinado draw material from lectures and laboratory sessions in a course on wine chemistry they have taught to enology students for over 10 years. The textbook synthesizes the considerable scientific knowledge that has been acquired about making wine, much of which has not been widely disseminated.""--Reference and Research Book News, December 2012"

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