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Mostrando entradas con la etiqueta Enology. Mostrar todas las entradas
Handbookd of Enology Vol 2 by Gayon, Dubourdieu, Don`eche, Lonvaud
Table of Contents
Part One The Chemistry of Wine
1 Organic Acids in Wine
2 Alcohols and Other Volatile Compounds
3 Carbohydrates
4 Dry Extract and Minerals
5 Nitrogen Compounds
6 Phenolic Compounds
7 Varietal Aroma
Part Two Stabilization and Treatments of Wine
8 Chemical Nature, Origins and Consequences of the Main Organoleptic Defects
9 The Concept of Clarity and Colloidal Phenomena
10 Clarification and Stabilization Treatments: Fining Wine
11 Clarifying Wine by Filtration and Centrifugation
12 Stabilizing Wine by Physical and Physico-chemical Processes
13 Aging Red Wines in Vat and Barrel: Phenomena Occurring During Aging
Index
Wine Production - Vine to Bottle by Keith Grainger and Hazel Tattersall
Table of Contents
Chapter 1 Viticulture – The Basics
Chapter 2 Climate
Chapter 3 Soil
Chapter 4 The Vineyard
Chapter 5 Pests and Diseases
Chapter 6 Environmental Approaches in the Vineyard
Chapter 7 The Harvest
Chapter 8 Vinification – The Basics
Chapter 9 Red Wine Making
Chapter 10 Dry White Wine Making
Chapter 11 Preparing Wine for Bottling
Chapter 12 Detailed Processes of Red and White Wine Making
Chapter 13 Barrel Maturation and Oak Treatments
Chapter 14 Making Other Types of Still Wine
Chapter 15 Sparkling Wines
Chapter 16 Problems and Solutions
Chapter 17 Common Faults and their Causes
Wine A Scientific Exploration
Contents
Chapter 1
Drinking wine
R. GEORGE
Chapter 2
The history of wine as a medicine
P. A. NORRIE
Chapter 3
Archaeology and the origins of wine production
J. M. RENFREW
Chapter 4
Saving the vine from Phylloxera: a never-ending battle
G. GALE
Chapter 5
Wine and heart disease: a statistical approach
M. BOBAK AND M. MARMOT
Chapter 6
Wine, alcohol and cardiovascular diseases
A. L. KLATSKY
Chapter 7
Wine flavonoids, LDL cholesterol oxidation and atherosclerosis
M. AVIRAM AND B. FUHRMAN
Chapter 8
Resveratrol: biochemistry, cell biology and the potential role in disease prevention
D. M. GOLDBERG AND G. J. SOLEAS
Chapter 9
Grape-derived wine flavonoids and stilbenes
G. L. CREASY AND L. L. CREASY
Chapter 10
Modern biotechnology of winemaking
R. S. JACKSON
Chapter 11
The identity and parentage of wine grapes
R. M. PINDER AND C. P. MEREDITH
Chapter 12
Wine and migraine
M. SANDLER
Chapter 13
Wine: protective in macular degeneration
T. O. OBISESAN
Chapter 14
Antimicrobial effects of wine
M. E. WEISSE AND R. S. MOORE
Wine Chemistry & Biochemistry
M. Victoria Moreno-Arribas · M. Carmen Polo, Editors
Table of Contents
Introduction
Part I Chemical and Biochemical Aspects ofWinemaking
1 Biochemistry of Alcoholic Fermentation
2 Biochemical Transformations Produced
3 Special Wines Production
3A Sparkling Wines and Yeast Autolysis
3B Biologically AgedWines
4 Enzymes in Winemaking
5 Use of Enological Additives for Colloid and Tartrate Salt Stabilization in White Wines and for Improvement of Sparkling Wine Foaming Properties
Part II Wine Chemical Compounds and Biochemical Processes
6 Nitrogen Compounds
6A Amino Acids and Biogenic Amines
6B Peptides
6C Proteins
7 Carbohydrates
8 Volatile and Aroma Compounds
8A Wine Aroma Precursors
8B Polyfunctional Thiol Compounds
8C Volatile Compounds and Wine Aging
8D Yeasts andWine Flavour
8E Identification of Impact Odorants of Wines
8F Interactions Between Wine Matrix Macro-Components and Aroma Compounds
9 Phenolic Compounds
9A Anthocyanins and Anthocyanin-Derived Compounds
9B Flavanols, Flavonols and Dihydroflavonols
9C Non-flavonoid Phenolic Compounds
9D Influence of Phenolics on Wine Organoleptic Properties
9E Health-Promoting Effects ofWine Phenolics
Part III Spoilage ofWines
10 Aromatic Spoilage of Wines by Raw Materials and Enological Products
11 Wine Spoilage by Fungal Metabolites
Part IV Automatic Analysers and Data Processing
12 Automatic Analysers in Oenology
13 Statistical Techniques for the Interpretation of Analytical Data
Index
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