Del i serien Methods and Protocols in Food Science

Basic Protocols in Enology and Winemaking

Name: Basic Protocols in Enology and Winemaking
SKU: 9781071630877
Price: 3159 SEK
Availability: InStock
Author: Maurício Bonatto Machado de Castilhos
ISBN: 9781071630877

Inbunden, Engelska, 2023

AvMaurício Bonatto Machado de Castilhos

3 159 kr

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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.

Produktinformation

Utgivningsdatum2023-05-13
Mått178 x 254 x 17 mm
Vikt598 g
FormatInbunden
SpråkEngelska
SerieMethods and Protocols in Food Science
Antal sidor193
Upplaga2023
FörlagSpringer-Verlag New York Inc.
ISBN9781071630877

Tillhör följande kategorier

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.

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