Wine Chemistry and Biochemistry [recurso electrónico] / edited by M. Victoria Moreno-Arribas, M. Carmen Polo.

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.

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.