The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. 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. Scientifically written including current trends but also in a style that is clear and easy to understand Useful book for wine researchers and enologists alike, as well as for winemakers and other professionals of the sector, and students of enology, food technology, and similar disciplines INDICE: Foreword.- Introduction.- New prospects in wine manufacture.- Trends in wine microbiology.- Yeast autolysis as an enological process.- Technological adjuvants in winemaking .- Enzymes in winemaking.- Nitrogen compounds.- Mono and polysaccharides, polyalcohols.- Volatile and aroma compounds.- Phenolic compounds.- Spoilage of wines from raw materials and enological products.- Spoilage of wines by the metabolism of microorganisms.- Statistical techniques for the interpretation of the analytical data.- Index.
- ISBN: 978-0-387-74116-1
- Editorial: Springer
- Encuadernacion: Cartoné
- Páginas: 735
- Fecha Publicación: 01/12/2008
- Nº Volúmenes: 1
- Idioma: Inglés