Basic Protocols in Enology and Winemaking

1. Auflage 2023
ISBN: 978-1-0716-3087-7
Verlag: Springer US

Buch, Englisch, 193 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 598 g

Reihe: Methods and Protocols in Food Science

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. 

Zielgruppe

Professional/practitioner

Autoren/Hrsg.

Machado de Castilhos, Maurício Bonatto

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie

Inhaltsverzeichnis

1. Total and volatile acidity: traditional and advanced methods

Lia Lucia Sabinoand Maurício Bonatto Machado de Castilhos

2. Alcohol content: traditional and advanced methods

Fernanda Cosme, Luís Filipe-Ribeiro, and Fernando M. Nunes

3. Total and reducing sugars: traditional and advanced methods

Aline Alberti, Acácio Antonio Ferreira Zielinskiand Alessandro Nogueira

4. 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, and  Leda Atílio Pita

5. Color indexes: Traditional and advanced methods

Carolina Pavez Moreno, Natalia Brossard, and Edmundo Bordeu

6. Anthocyanin identification and quantitation by High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MS)

Maurício Bonatto Machado de Castilhos, Sergio Gómez-Alonso, and Esteban García-Romero

7. Flavonol identification and quantitation by High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MS)

Sergio Gómez-Alonso, Tania Paniagua-Martínez, and José Pérez-Navarro

8. Flavan-3-ol (flavanol) identification by quantitation by High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MS)

Juliane Barreto de Oliveira, Celso Guarani Ruiz de Oliveira, and Giuliano Elias Pereira

9. Hydroxybenzoic and hydroxycinnamic acid derivatives (HCAD) identification and quantitation by High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MS)

Sergio Gómez-Alonso,Tania Paniagua-Martínez, and José Pérez-Navarro

 

10. 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, and Laura Fariña

11. 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, and Esteban García-Romero

12. 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, and Marcel M. L. da Cunha

13. 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, and Gisele C. Amorim

14. Methods to determine biogenic amines in wine by RP-HPLC

Fernanda Cosme, Juliana Milheiro, Leonor C. Ferreira, Luís Filipe-Ribeiro, and Fernando M. Nunes