Pozo-Bayón / Muñoz González Wine Analysis and Testing Techniques

1. Auflage 2024
ISBN: 978-1-0716-3650-3
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 248 Seiten, eBook

Reihe: Springer Protocols

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.

Pozo-Bayón, María Ángeles

Muñoz González, Carolina

Inhaltsverzeichnis

Part I: Instrumental methods

1. DNA based methods for wine traceability and varietal authentication using Single Nucleotide Polymorphism genotyping assays

Paolo Boccacci and Giorgio Gambino

2. Optimization of microbial DNA extraction from wine, juice, and sap for community-based genome studies

I Nyoman Sumerta, Jean-Luc Legras, Kate Howell, and Di Liu

3. Fluorescence spectroscopy for red wine authentication

Ranaweera K.R. Ranaweera, Adam M. Gilmore, and David W. Jeffery

4. Mass spectrometry based methods for the characterization of wine flavonoids

Ignacio García-Estévez, Erika Salas, M. Teresa Escribano-Bailón, and Cristina Alcalde-Eon

5. Quantification of Proteins in white and rosé Wines

Richard Marchal

6.White and rosé Wine Haze Risk (WHR) estimation

R. Marchal, T. Salmon, J. E. Barbier, and B. Robillard

7. Determination of biogenic amines in wines

Juan José Rodríguez-Bencomo

8. Determination of free and glycosidically-bound fractions responsible of grape musts aroma by solid-phase extraction (SPE) and gas chromatography-mass spectrometry (GC-MS)

Mar Vilanova and José M. Oliveira

9. WINE VOLATILOMICS

José S. Câmara, Rosa Perestrelo, Cristina V. Berenguer, and Jorge A. M. Pereira

10. In-mouth wine aroma analysis

Pérez-Jiménez, María, Muñoz-González, Carolina, Pozo-Bayón, and Maria Ángeles

Part II: Sensory procedures

11. Wine descriptive sensory profiling

Attila Gere and Zoltán Kókai

12. Rapid and cost-effective methods for wine sensory profiling: napping and sorting

Matthew McSweeney

13. Rapid and cost-effective methods for wine profiling: CATA/RATA

Dominique Valentin, Jeanne Brand, and Maria Pilar Sáenz-Navajas

14. Time-Intensity methodology for wine flavour evaluation

Celia Criado,, Carolina Muñoz-González, and María Ángeles Pozo-Bayón

15. Temporal Dominance of Sensations (TDS) applied to wine sensory evaluation

Alice Vilela

16. Evaluation of hedonic and emotional response evoked by wines Carolina Chaya and María Mora

Part III: Instrumental & sensory procedures

17. Analysis of wine impact odorants by gas chromatography-olfactometry

Ozlem Kilic-Buyukkurt, Gamze Guclu, Onur Sevindik, Hasim Kelebek, and Serkan Selli