Wine Analysis and Testing Techniques

Erscheinungsjahr 2025
ISBN: 978-1-0716-3652-7
Verlag: Springer US

Buch, Englisch, 248 Seiten, Format (B × H): 178 mm x 254 mm, Gewicht: 503 g

Reihe: Methods and Protocols in Food Science

This volume details state-of-the art instrumental and sensory wine testing procedures for a broad range of wine applications, focusing on instrumental, sensory, gas chromatography-olfactometry. Chapters detail introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.

 Authoritative and cutting-edge, Wine Analysis and Testing Techniques aims to ensure successful results in the further study of this vital field.

Zielgruppe

Professional/practitioner

Autoren/Hrsg.

Muñoz González, Carolina

Pozo-Bayón, María Ángeles

Fachgebiete

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

Inhaltsverzeichnis

DNA based methods for wine traceability and varietal authentication using Single Nucleotide Polymorphism genotyping assays.- Optimization of microbial DNA extraction from wine, juice, and sap for community-based genome studies.- Fluorescence spectroscopy for red wine authentication.- Mass spectrometry based methods for the characterization of wine flavonoids.- Quantification of Proteins in white and rosé Wines. -White and rosé Wine Haze Risk (WHR) estimation.- Determination of biogenic amines in wines.- Determination of free and glycosidically-bound fractions responsible of grape musts aroma by solid-phase extraction (SPE) and gas chromatography-mass spectrometry (GC-MS).- WINE VOLATILOMICS.- In-mouth wine aroma analysis.- Wine descriptive sensory profiling.- Rapid and cost-effective methods for wine sensory profiling: napping and sorting.- Rapid and cost-effective methods for wine profiling: CATA/RATA.- Time-Intensity methodology for wine flavour evaluation.- Temporal Dominance of Sensations (TDS) applied to wine sensory evaluation.- Evaluation of hedonic and emotional response evoked by wines.- Analysis of wine impact odorants by gas chromatography-olfactometry.