Table of Contents

Introduction p. xv
Chemical and Biochemical Aspects of Winemaking
Biochemistry of Alcoholic Fermentation p. 3
Biochemical Transformations Produced by Malolactic Fermentation p. 27
Special Wines Production p. 59
Sparkling Wines and Yeast Autolysis p. 61
Biologically Aged Wines p. 81
Enzymes in Winemaking p. 103
Use of Enological Additives for Colloid and Tartrate Salt Stabilization in White Wines and for Improvement of Sparkling Wine Foaming Properties p. 127
Wine Chemical Compounds and Biochemical Processes
Nitrogen Compounds p. 161
Amino Acids and Biogenic Amines p. 163
Peptides p. 191
Proteins p. 213
Carbohydrates p. 231
Volatile and Aroma Compounds p. 249
Wine Aroma Precursors p. 251
Polyfunctional Thiol Compounds p. 275
Volatile Compounds and Wine Aging p. 295
Yeasts and Wine Flavour p. 313
Identification of Impact Odorants of Wines p. 393
Interactions Between Wine Matrix Macro-Components and Aroma Compounds p. 417
Phenolic Compounds p. 437
Anthocyanins and Anthocyanin-Derived Compounds p. 439
Flavanols, Flavonols and Dihydroflavonols p. 463
Non-flavonoid Phenolic Compounds p. 509
Influence of Phenolics on Wine Organoleptic Properties p. 529
Health-Promoting Effects of Wine Phenolics p. 571
Spoilage of Wines
Aromatic Spoilage of Wines by Raw Materials and Enological Products p. 595
Wine Spoilage by Fungal Metabolites p. 615
Automatic Analysers and Data Processing
Automatic Analysers in Oenology p. 649
Statistical Techniques for the Interpretation of Analytical Data p. 677
Index p. 715
Table of Contents provided by Ingram. All Rights Reserved.

The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts in each area.