03659nam 22005295 450 991072509920332120230512192330.09781071630884(electronic bk.)978107163087710.1007/978-1-0716-3088-4(MiAaPQ)EBC7248776(Au-PeEL)EBL7248776(DE-He213)978-1-0716-3088-4(BIP)087041688(PPN)270616772(CKB)26637860000041(EXLCZ)992663786000004120230512d2023 u| 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierBasic Protocols in Enology and Winemaking /edited by Maurício Bonatto Machado de Castilhos1st ed. 2023.New York, NY :Springer US :Imprint: Humana,2023.1 online resource (198 pages)Methods and Protocols in Food Science ,2662-9518Print version: Machado de Castilhos, Maurício Bonatto Basic Protocols in Enology and Winemaking New York, NY : Springer,c2023 9781071630877 Includes bibliographical references and index.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.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. .Methods and Protocols in Food Science ,2662-9518Food scienceFood ScienceChemistry, TechnicalScienceFood science.Food Science.641.22Castilhos Maurício Bonatto Machado deMiAaPQMiAaPQMiAaPQ9910725099203321Basic Protocols in Enology and Winemaking3367026UNINA