Wine chemistry and biochemistry
The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. T...
Salvato in:
| Autore principale: | |
|---|---|
| Altri autori: | |
| Natura: | Livre numérique |
| Lingua: | Anglais |
| Pubblicazione: |
New York, NY :
Springer New York
[20..].
Cham : Springer Nature |
| Edizione: | 1st ed. 2009. |
| Accesso online: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Wine chemistry and biochemistry, M. Victoria Moreno-Arribas. M. Carmen Polo, Editors, New York, Springer, 2009, 1 vol. (XV-735 p.), 978-0-387-74116-1 |
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| 100 | 1 | |a Moreno-Arribas, Maria Victoria. | |
| 245 | 1 | 0 | |a Wine chemistry and biochemistry |c edited by M. Victoria Moreno-Arribas, M. Carmen Polo. |
| 250 | |a 1st ed. 2009. | ||
| 260 | |a New York, NY : |b Springer New York. | ||
| 260 | |a Cham : |b Springer Nature, |c [20..]. | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 505 | 1 | |a Chemical and Biochemical Aspects ofWinemaking Biochemistry of Alcoholic Fermentation Biochemical Transformations Produced by Malolactic Fermentation Special Wines Production SparklingWines and Yeast Autolysis Biologically Aged Wines Enzymes in Winemaking Use of Enological Additives for Colloid and Tartrate Salt Stabilization in White Wines and for Improvement of Sparkling Wine Foaming Properties Wine Chemical Compounds and Biochemical Processes Nitrogen Compounds Amino Acids and Biogenic Amines Peptides Proteins Carbohydrates Volatile and Aroma Compounds Wine Aroma Precursors Polyfunctional Thiol Compounds Volatile Compounds and Wine Aging Yeasts and Wine Flavour Identification of Impact Odorants of Wines Interactions Between Wine Matrix Macro-Components and Aroma Compounds Phenolic Compounds Anthocyanins and Anthocyanin-Derived Compounds Flavanols, Flavonols and Dihydroflavonols Non-flavonoid Phenolic Compounds Influence of Phenolics on Wine Organoleptic Properties Health-Promoting Effects of Wine Phenolics Spoilage ofWines Aromatic Spoilage of Wines by Raw Materials and Enological Products Wine Spoilage by Fungal Metabolites Automatic Analysers and Data Processing Automatic Analysers in Oenology Statistical Techniques for the Interpretation of Analytical Data | |
| 506 | |a Accès en ligne pour les établissements français bénéficiaires des licences nationales | ||
| 506 | |a Accès soumis à abonnement pour tout autre établissement | ||
| 506 | |a Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. https://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 | ||
| 520 | |a The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature | ||
| 700 | 1 | |a Polo, Maria Carmen. |4 pbd | |
| 776 | 0 | |0 13693563X |t Wine chemistry and biochemistry |f M. Victoria Moreno-Arribas. M. Carmen Polo, Editors |c New York |n Springer |d 2009 |p 1 vol. (XV-735 p.) |z 978-0-387-74116-1 | |
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| 856 | 4 | |5 452349901:74785260X |u https://ezproxy.univ-orleans.fr/login?url=https://dx.doi.org/10.1007/978-0-387-74118-5 |z Accès Université d'Orléans | |
| 856 | 4 | |5 180339901:750870214 |u https://ezproxy.insa-cvl.fr/login?qurl=https://dx.doi.org/10.1007/978-0-387-74118-5 |z Accès INSA CVL | |
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