Cover Image

Enological chemistry /

Main Author: Moreno, Juan
Other Authors: Peinado, Rafael, Murray, Anne,, Patten, Iain,
Format: Book
Language:English
Published: Amsterdam : Elsevier/Academic press, c2012.
Edition:1st ed.
Subjects:
Wine and wine making
Grape products
Κρασί και οινοποιΐα
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.

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