Machado de Castilhos Basic Protocols in Enology and Winemaking

1. Auflage 2023
ISBN: 978-1-0716-3088-4
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 193 Seiten

Reihe: Springer Protocols

This volume details methods using classical apparatus and mechanisms to study enology and winemaking. Chapters guide readers through protocols on titration, distillation, spectrophotometry, advanced methods applying High-Performance Liquid Chromatography with Mass Spectrometry (HPLC-MSn), Gas Chromatography coupled with Mass Spectrometry (GC-MS) and Nuclear Magnetic Resonance (NMR).

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. 

Zielgruppe

Professional/practitioner

Autoren/Hrsg.

Machado de Castilhos, Maurício Bonatto

Inhaltsverzeichnis

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-MS ).- Flavonol identification and quantitation by High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MS ).- Flavan-3-ol (flavanol) identification by quantitation by High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MS ).- Hydroxybenzoic and hydroxycinnamic acid derivatives (HCAD) identification and quantitation by High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MS ).- 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.