Basic Protocols in Enology and Winemaking
Springer-Verlag New York Inc.
978-1-0716-3090-7 (ISBN)
Authoritative and cutting-edge, Basic Protocols in Enology and Winemaking aims to be a useful and practical guide to new researchers and experts looking to expand their knowledge.
Total and volatile acidity: traditional and advanced methods.- Alcohol content: traditional and advanced methods.- Total and reducing sugars: traditional and advanced methods.- Total phenolic content: traditional methods.- Color indexes: Traditional and advanced methods.- Anthocyanin identification and quantitation by High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MSn).- Flavonol identification and quantitation by High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MSn).- Flavan-3-ol (flavanol) identification by quantitation by High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MSn).- Hydroxybenzoic and hydroxycinnamic acid derivatives (HCAD) identification and quantitation by High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MSn).- Stilbene identification and quantitation by High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MS).- Analysis of the free and bound fraction of volatile compounds in musts and wines by GC/MS. Results interpretation from the sensory point of view by OAV technique.- Identification of wine compounds by Nuclear Magnetic Resonance.- Ethanol suppression on wine analysis using Nuclear Magnetic Resonance (NMR).- Methods to determine biogenic amines in wine by RP-HPLC.
| Erscheinungsdatum | 23.05.2024 |
|---|---|
| Reihe/Serie | Methods and Protocols in Food Science |
| Zusatzinfo | 1 Illustrations, black and white; XIII, 193 p. 1 illus. |
| Verlagsort | New York, NY |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-0716-3090-3 / 1071630903 |
| ISBN-13 | 978-1-0716-3090-7 / 9781071630907 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
