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100			_aVictoria Moreno-Arribas, M.[ed.] Carmen Polo, M. [ed.]
245			_aWine Chemistry and Biochemistry .
260			_aNew York _bSpringer _c2009
300			_axv, 735 p. : ill.
505			_aTable 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.
520			_aThe 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.
942			_cBK _2ddc