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Basic Protocols in Enology and Winemaking de Maurício Bonatto Machado de Castilhos

Basic Protocols in Enology and Winemaking: Methods and Protocols in Food Science

Editat de Maurício Bonatto Machado de Castilhos
en Limba Engleză Paperback – 13 iun 2023
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. 

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Specificații

ISBN-13: 9781071630907
ISBN-10: 1071630903
Ilustrații: XIII, 193 p. 1 illus.
Dimensiuni: 178 x 254 mm
Ediția:2023
Editura: Springer Us
Colecția Humana
Seria Methods and Protocols in Food Science

Locul publicării:New York, NY, United States

Cuprins

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.

Textul de pe ultima copertă

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. 

Caracteristici

Includes cutting-edge methods and protocols Provides step-by-step detail essential for reproducible results Contains key notes and implementation advice from the experts