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Author : Ronald James Clarke
Publisher :
ISBN 13 : 9788420011400
Total Pages : 352 pages
Book Rating : 4.0/5 (114 download)
Download or read book Química del flavor del vino written by Ronald James Clarke and published by . This book was released on 2010-02 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Eva Mar Campo Sahag N
Publisher : Ewe Editorial Acad MIA Espa Ola
ISBN 13 : 9783845482767
Total Pages : 364 pages
Book Rating : 4.4/5 (827 download)
Download or read book La Base Química Del Aroma de Vinos Blancos de Variedades Españolas written by Eva Mar Campo Sahag N and published by Ewe Editorial Acad MIA Espa Ola. This book was released on 2012-05 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: La presente memoria de tesis doctoral se inserta dentro de la linea principal de trabajo del Laboratorio de Analisis del Aroma (LAAE) y Enologia de la Universidad de Zaragoza, que no es otra que profundizar en el conocimiento de la base quimica del aroma del vino con el fin ultimo de disponer de criterios racionales para su control y mejora. En este trabajo se presta una particular atencion a la identificacion de los aromas responsables de las caracteristicas varietales de algunos vinos blancos espanoles. En el presente trabajo se emplea una metodologia que se basa en la produccion de extractos concentrados del aroma obtenidos por muestreo dinamico del espacio de cabeza de un vino sometido a condiciones relativamente cercanas a las que se encuentran en la degustacion del mismo. Las ventajas de la metodologia propuesta sobre otras similares presentadas en la literatura cientifica de los ultimos anos descansa en la capacidad de los sorbentes de ultima generacion empleados en el sistema de captura."
Author : Jokie Bakker
Publisher : John Wiley & Sons
ISBN 13 : 1444346008
Total Pages : 453 pages
Book Rating : 4.4/5 (443 download)
Download or read book Wine written by Jokie Bakker and published by John Wiley & Sons. This book was released on 2011-10-13 with total page 453 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.
Author : Andrew Leo Waterhouse
Publisher :
ISBN 13 :
Total Pages : 264 pages
Book Rating : 4.3/5 (91 download)
Download or read book Chemistry of Wine Flavor written by Andrew Leo Waterhouse and published by . This book was released on 1998 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine flavour chemistry is a complex and diverse field that ranges from the potently aromatic pyrazines to the complex polymeric tannins. Modern chemistry is now opening some doors to the mysteries of wine flavour, and this unique monograph is dedicated to current research developments. The book starts with the Riesling terpenes, which are responsible for floral aroma when new and the kerosene-like aroma that appears in old age, and with the chemically related norisprenoids found in Cabernet Sauvignon and Merlot. It includes three reports on flavours of microbial origin, particularly the effects of different yeast strains, and it looks at important factors in ageing, including acetalhyde, the contribution of oak, and problems with cork taint. It also explores in detail the relationship between winemaking techniques and the chemistry and taste attributes of phenolic compounds.
Author : John F. Jackson
Publisher : Springer Science & Business Media
ISBN 13 : 3662048574
Total Pages : 278 pages
Book Rating : 4.6/5 (62 download)
Download or read book Analysis of Taste and Aroma written by John F. Jackson and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: Molecular Methods of Plant Analysis Concept of the Series The powerful recombinant DNA technology and related developments have had an enormous impact on molecular biology. Any treatment of plant analysis must make use of these new methods. Developments have been so fast and the methods so powerful that the editors of Modern Methods of Plant Analysis have now decided to rename the series Molecular Methods ofPlant Analysis. This will not change the general aims of the series, but best describes the thrust and content of the series as we go forward into the new millennium. This does not mean that all chapters a priori deal only with the methods of molecular biology,but rather that these methods are to be found in many chapters together with the more traditional methods of analysis which have seen recent advances. The numbering of the volumes of the series therefore continues on from 20, which is the most recently published volume under the title Modern Methods ofPlant Analysis. As indicated for previous volumes, the methods to be found in Molecular Methods ofPlantAnalysis are described critically,with hints as to their limitations, references to original papers and authors being given, and the chapters written so that there is little need to consult other texts to carry out the methods of analysis described. All authors have been chosen because of their special experience in handling plant material and/or their expertise with the methods described.
Author : Jules Carles
Publisher :
ISBN 13 : 9784459619723
Total Pages : pages
Book Rating : 4.6/5 (197 download)
Download or read book La Quimica del Vino written by Jules Carles and published by . This book was released on 1998-01-31 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Andrew L. Waterhouse
Publisher : John Wiley & Sons
ISBN 13 : 1119894093
Total Pages : 565 pages
Book Rating : 4.1/5 (198 download)
Download or read book Understanding Wine Chemistry written by Andrew L. Waterhouse and published by John Wiley & Sons. This book was released on 2024-05-16 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding Wine Chemistry Understand the reactions behind the world’s most alluring beverages The immense variety of wines on the market is the product of multiple chemical processes – whether acting on components arising in the vineyard, during fermentation, or throughout storage. Winemaking decisions alter the chemistry of finished wines, affecting the flavor, color, stability, and other aspects of the final product. Knowledge of these chemical and biochemical processes is integral to the art and science of winemaking. Understanding Wine Chemistry has served as the definitive introduction to the chemical components of wine, their properties, and their reaction mechanisms. It equips the knowledgeable reader to interpret and predict the outcomes of physicochemical reactions involved with winemaking processes. Now updated to reflect recent research findings, most notably in relation to wine redox chemistry, along with new Special Topics chapters on emerging areas, it continues to set the standard in the subject. Readers of the second edition of Understanding Wine Chemistry will also find: Case studies throughout showing chemistry at work in creating different wine styles and avoiding common adverse chemical and sensory outcomes Detailed treatment of novel subjects like non-alcoholic wines, non-glass alternatives to wine packaging, synthetic wines, and more An authorial team with decades of combined experience in wine chemistry research and education Understanding Wine Chemistry is ideal for college and university students, winemakers at any stage in their practice, professionals in related fields such as suppliers or sommeliers, and chemists with an interest in wine.
Author : L. Nykänen
Publisher : Springer Science & Business Media
ISBN 13 : 9789027715531
Total Pages : 430 pages
Book Rating : 4.7/5 (155 download)
Download or read book Aroma of Beer, Wine and Distilled Alcoholic Beverages written by L. Nykänen and published by Springer Science & Business Media. This book was released on 1983-05-31 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Guillermo Reglero Rada
Publisher :
ISBN 13 :
Total Pages : 269 pages
Book Rating : 4.:/5 (112 download)
Download or read book Estudio sobre los distintos tipos de columnas para cromatografía de gases written by Guillermo Reglero Rada and published by . This book was released on 1985 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Lalli Nykänen
Publisher : Walter de Gruyter GmbH & Co KG
ISBN 13 : 3112735773
Total Pages : 424 pages
Book Rating : 4.1/5 (127 download)
Download or read book Aroma of Beer, Wine and Distilled Alcoholic Beverages written by Lalli Nykänen and published by Walter de Gruyter GmbH & Co KG. This book was released on 1984-01-14 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: Keine ausführliche Beschreibung für "Aroma of Beer, Wine and Distilled Alcoholic Beverages" verfügbar.
Author : Roy Teranishi
Publisher : Springer Science & Business Media
ISBN 13 : 9780306461996
Total Pages : 462 pages
Book Rating : 4.4/5 (619 download)
Download or read book Flavor Chemistry written by Roy Teranishi and published by Springer Science & Business Media. This book was released on 1999-08-31 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt: Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.
Author : Gary Reineccius
Publisher : CRC Press
ISBN 13 : 1135459916
Total Pages : 402 pages
Book Rating : 4.1/5 (354 download)
Download or read book Flavor Chemistry and Technology written by Gary Reineccius and published by CRC Press. This book was released on 2005-07-11 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years. New or expanded coverage includes:Flavor and the Inf
Author : Jules Carles
Publisher :
ISBN 13 :
Total Pages : 122 pages
Book Rating : 4.:/5 (97 download)
Download or read book La Química Del Vino written by Jules Carles and published by . This book was released on 1974 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Michael C. Qian
Publisher : OUP USA
ISBN 13 : 9780841227903
Total Pages : 0 pages
Book Rating : 4.2/5 (279 download)
Download or read book Flavor Chemistry of Wine and Other Alcoholic Beverages written by Michael C. Qian and published by OUP USA. This book was released on 2013-03-14 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes the advances in flavor chemistry research related to alcoholic beverages.
Author : María-Pilar Sáenz Navajas
Publisher : Eae Editorial Academia Espanola
ISBN 13 : 9783845486512
Total Pages : 360 pages
Book Rating : 4.4/5 (865 download)
Download or read book Interacciones Sensoriales Y Parámetros Químicos en Vino written by María-Pilar Sáenz Navajas and published by Eae Editorial Academia Espanola. This book was released on 2011-08-30 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: La presente memoria presta una particular atencion al estudio de las interacciones sensoriales entre las moleculas del aroma y las moleculas no volatiles, siendo estas ultimas fundamentalmente responsables del sabor y las sensaciones tactiles en boca. Asi, el objetivo de esa seccion ha sido el de realizar una medida preliminar sobre (1) el efecto de la composicion volatil del vino sobre los atributos sensoriales percibidos en boca como sabor, astringencia, intensidad y persistencia y (2) el efecto de la composicion no volatil en las propiedades aromaticas. Por otra parte, esta tesis doctoral tambien se ha centrado en el estudio de las propiedades sensoriales y quimicas responsables de la calidad de ciertos subconjuntos de vinos espanoles. De manera que los atributos sensoriales y la composicion quimica no volatil de las muestras se han correlacionado con la percepcion de calidad evaluada por expertos espanoles del mundo del vino."
Author : Juan José Moreno Vigara
Publisher :
ISBN 13 : 9788484763901
Total Pages : 511 pages
Book Rating : 4.7/5 (639 download)
Download or read book Química enológica written by Juan José Moreno Vigara and published by . This book was released on 2010-03 with total page 511 pages. Available in PDF, EPUB and Kindle. Book excerpt: Este libro se plantea como un instrumento fundamental para que el enólogo haga vinos excelentes con el dominio de la química enológica. No se comprende la elaboración de vinos de calidad sin los conocimientos que aporta la química enológica. La actividad del enólogo debe estar encaminada a elaborar el mejor vino posible con los medios disponibles, y el instrumento esencial para conseguirlo, es dominar la química enológica. Este libro es un compendio práctico, actualizado y extenso de todos los conocimientos químicos necesarios y accesibles para obtener vinos de alta calidad. Los autores son profesores de la Universidad de Córdoba especialistas en los temas enológicos. Este libro es el mejor escrito en español sobre este tema, ya que ha habido algún otro pero no tan actualizado y tan amplio como la presente obra. Los capítulos generales de este texto son: La vid, El aroma de los mostos, La composición del vino, Polifenoles, Azúcares: estructura y clasificación, Azúcares del mosto, Ácidos carboxílicos: estructura y propiedades, Ácidos de la uva, Relación entre la composición y la calidad del mosto, el paso de mosto a vino, Compuestos nitrogenados, Equilibrios ácido-base en el vino, Capacidad tampón de los vinos, Equilibrios de precipitación en el vino, Evolución postfermentativa de la acidez, Fenómenos redox en mostos y vinos, Estado coloidal, Coloides de interés enológico, Materias inorgánicas y quiebras metálicas, Crianza química, Envejecimiento, Crianza biológica. En definitiva es un libro imprescindible para enólogos, bodegas, empresas vinícolas, viticultores, empresas auxiliares de la industria del vino, químicos, empresas de productos químicos y todo técnico y persona relacionada con el mundo del vino y de la enología.
Author : Andrew John Taylor
Publisher : Woodhead Publishing
ISBN 13 : 9780854047024
Total Pages : 504 pages
Book Rating : 4.0/5 (47 download)
Download or read book Flavour Science written by Andrew John Taylor and published by Woodhead Publishing. This book was released on 1996 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is unique and international in its coverage, providing a broad overview of an important yet often diverse area.
