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[null,"1.","Record Nr.",null,"UNINA9910805575703321"]
[null,null,"Autore",null,"Pozo-Bayón María Ángeles"]
[null,null,"Titolo",null,"Wine Analysis and Testing Techniques"]
[null,null,"Pubbl/distr/stampa",null,"New York, NY : , : Springer, , 2024"]
[{"$nulls":4},"©2024"]
[null,null,"ISBN",null,"1-0716-3650-2"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (251 pages)"]
[null,null,"Collana",null,"Methods and Protocols in Food Science Series"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"Intro -- Preface to the Series -- Preface -- Contents -- Contributors -- Part I: Instrumental Methods -- Chapter 1: DNA-Based Methods for Wine Traceability and Varietal Authentication Using Single Nucleotide Polymorphism Genotyping... -- 1 Introduction -- 2 Materials -- 2.1 DNA Extraction Protocol -- 2.2 SNP Genotyping Assay -- 3 Methods -- 3.1 Wine Sample Preparation -- 3.2 DNA Extraction -- 3.3 SNP Genotyping Assay -- 4 Notes -- References -- Chapter 2: Optimization of Microbial DNA Extraction from Wine, Juice, and Sap for Community-Based Genome Studies -- 1 Introduction -- 2 Materials -- 2.1 DNA Exaction Kit DNeasy PowerSoil Kit (Qiagen, Cat. No. 12888-100) -- 2.2 0.1 M PBS (Phosphate-Buffered Saline), pH 5.2 -- 2.3 1% PVPP (Polyvinylpolypyrrolidone) (Sigma-Aldrich, Cat. No. 81420-500G or ThermoFisher Scientific Cat. No. J62417) -- 2.4 1x TAE (Tris-Acetate-EDTA) Buffer -- 2.5 SYBR Safe Gel Staining (Invitrogen, Cat. No. S33102 or GLPBIO Cat. No. GC12792) -- 2.6 1.5% Agarose -- 2.7 6x Loading Dye -- 2.8 1 kb DNA Ladder -- 3 Methods -- 3.1 Sample Preparation -- 3.2 DNA Extraction -- 3.3 Gel Imaging -- 3.4 DNA Quantity and Quality Measurement -- 3.4.1 Nanodrop -- 3.4.2 Qubit -- 4 Notes -- References -- Chapter 3: Fluorescence Spectroscopy for Red Wine Authentication -- 1 Introduction -- 2 Materials -- 3 Methods -- 3.1 Acidified Ethanol Solution Preparation for Sample Dilution -- 3.2 Wine Sample Preparation -- 3.3 Pre-operation Routine Calibration Check -- 3.4 Sample Analysis for a Single Cuvette -- 3.5 Sample Analysis for Multiple Samples with Fast-01 Autosampling Unit -- 3.6 Data Processing -- 3.6.1 PARAFAC Modeling -- 3.6.2 Classification Modeling -- 4 Notes -- References -- Chapter 4: Mass Spectrometry-"]
[{"$nulls":4},"Based Methods for the Characterization of Wine Flavonoids -- 1 Introduction -- 2 Materials."]
[{"$nulls":4},"2.1 Simultaneous Analysis of Anthocyanins and Anthocyanin-Derived Pigments and Flavonols by HPLC-DAD-ESI-MSn -- 2.2 Flavan-3-ol Characterization by HPLC-MRM-MS -- 2.3 Analysis of Flavonoids by MALDI-TOF -- 3 Methods -- 3.1 Simultaneous Analysis of Anthocyanins and Anthocyanin-Derived Pigments and Flavonols by HPLC-DAD-ESI-MSn -- 3.1.1 Sample Preparation -- 3.1.2 HPLC-DAD Analysis -- 3.1.3 MS Analysis -- 3.1.4 Fragmentation Patterns of Anthocyanins, Anthocyanin-Derived Pigments and Flavonols -- 3.2 Flavan-3-ol Characterization by HPLC-MRM-MS -- 3.2.1 Sample Preparation -- 3.2.2 Flavan-3-ol analysis -- 3.3 Analysis of Flavonoids by MALDI-TOF -- 3.3.1 Sample Cleanup (see Note 16) -- 3.3.2 MALDI-TOF Analysis -- 4 Notes -- References -- Chapter 5: Quantification of Proteins in White and Rosé Wines -- 1 Introduction -- 2 Materials -- 3 Methods -- 3.1 Standard Curve -- 3.2 Determination of Wine/must Soluble Protein -- 3.3 Calculation to Correct Interferences -- 4 Notes -- References -- Chapter 6: White and Rosé Wine Haze Risk (WHR) Estimation -- 1 Introduction -- 1.1 What Is Turbidity and What Is a Turbidimeter? -- 1.2 A Realistic WHR Test -- 2 Materials -- 3 Methods -- 3.1 Turbidimeter Calibration -- 3.2 Determination of the WHR -- 4 Notes -- References -- Chapter 7: Determination of Biogenic Amines in Wines -- 1 Introduction -- 2 Materials -- 2.1 Reagents, Standards, and Solutions -- 2.2 Analytical Instrument and Chromatographic Column Type -- 2.3 Mobile Phases for HPLC Analysis (See Note 3) -- 3 Methods -- 3.1 DEEMM Derivatization -- 3.2 HPLC Analysis -- 3.3 Data Treatment and Results -- 4 Notes -- References -- Chapter 8: Determination of Free and Glycosidically Bound Fractions Responsible of Grape Musts Aroma by Solid-Phase Extraction... -- 1 Introduction -- 2 Materials -- 2.1 Chemicals and Reagents -- 2.2 Solutions -- 3 Methods."]
[{"$nulls":4},"3.1 Sample Preparation -- 3.2 Columns Conditioning -- 3.3 Extraction of Free Fraction -- 3.4 Extraction of Glycosidically Bound Fraction -- 3.5 Gas Chromatography-Mass Spectrometry -- 3.6 Compounds Identification and Quantification -- 4 Notes -- References -- Chapter 9: Wine Volatilomics -- 1 Introduction -- 2 Volatilomic Pattern from Varietal Origin -- 2.1 Origin -- 2.2 Chemical Classes of Varietal Compounds -- 2.2.1 Terpenoids -- 2.2.2 C-13 Norisoprenoids -- 2.2.3 Thiols -- 2.2.4 Pyrazines -- 3 Volatilomic Pattern of Fermentation -- 3.1 Conversion of Sugars During Fermentation -- 3.2 Release of Volatile Aroma Compounds -- 3.3 Preservation of Volatile Aromatics -- 3.4 Influence of Non-Saccharomyces Yeast Strains -- 3.5 Overview of Key Aromatic Compounds During Fermentation -- 4 Volatilomic Pattern of Storage and Aging Processes -- 5 Wine Volatilomics Analysis -- 5.1 Techniques Used in Wine Volatile Extraction -- 5.2 Instrumental Analysis -- 6 Final Remarks -- References -- Chapter 10: In-Mouth Wine Aroma Analysis -- 1 Introduction -- 2 Materials -- 2.1 General Laboratory Material and Reagents -- 2.2 Volunteers -- 2.3 Wine and Palate Cleansers -- 2.4 Intra-Oral Wine Aroma Extraction -- 3 Equipment for the Desorption and Analysis of Aroma Compounds -- 4 Methods -- 5 Intra-Oral Wine Aroma Extraction -- 5.1 Intra-Oral SPME -- 5.2 In-Mouth HSSE -- 6 Desorption and Analysis of Aroma Compounds -- 6.1 Desorption and Chromatographic Analysis -- 6.2 MS Identification of Aroma Compounds -- 7 Notes -- References -- Part II: Sensory Procedures -- Chapter 11: Wine Descriptive Sensory Profiling -- 1 Introduction -- 1.1 Descriptive Sensory Techniques -- 1.1.1 Overview of Descriptive Methods -- 1.1.2 Descriptive Analysis -- 2 Methods -- 2.1 Sensory Panel -- 2.1.1 Selection -- 2.1.2 Training -- "]
[{"$nulls":4},"2.1.3 Panel Performance Monitoring -- 2.2 Testing Environment."]
[{"$nulls":4},"2.2.1 Influencing Factors (Perfume, Colors) -- 2.2.2 Noise -- 2.2.3 Lighting, Air Ventilation, Temperature, and Humidity -- 2.3 Testing Protocol -- 2.4 Data Analysis -- 2.5 Examples from the International Literature -- 3 Notes -- References -- Chapter 12: Rapid and Cost-Effective Methods for Wine Sensory Profiling: Napping and Sorting -- 1 Introduction -- 2 Materials -- 3 Methods -- 3.1 Napping -- 3.2 Labelled Sorting -- 4 Notes -- References -- Chapter 13: Rapid and Cost-Effective Methods for Wine Profiling: CATA/RATA -- 1 Introduction -- 2 Materials -- 2.1 Assessors -- 2.1.1 Type of Assessors: Level of Expertise -- 2.1.2 Number of Assessors -- 2.2 Wines -- 2.2.1 Number of Wines -- 2.2.2 Sensory Diversity Among the Sample Set -- 2.2.3 Preparation of Wines -- 2.2.4 Presentation of Wines -- 2.3 List of Terms -- 3 Method -- 3.1 CATA -- 3.1.1 Session Organization -- 3.1.2 Procedure -- 3.1.3 Data Analysis -- 3.2 RATA -- 3.2.1 Session Organization -- 3.2.2 Procedure -- 3.2.3 Data Analysis -- 4 Notes -- References -- Chapter 14: Time-Intensity Methodology for Wine Flavor Evaluation -- 1 Introduction -- 2 Materials -- 2.1 Sensory Panel -- 2.2 Software -- 2.3 Wine Samples -- 3 Method -- 3.1 Wine Consumption Protocol -- 3.2 Training -- 3.3 Time-Intensity Evaluation -- 3.3.1 Time-Intensity Curve Parameters -- 3.4 Statistical Data Analyses -- 4 Notes -- References -- Chapter 15: Temporal Dominance of Sensations (TDS) Applied to Wine Sensory Evaluation -- 1 Introduction -- 2 Materials -- 2.1 Material Per Panelist -- 2.2 Laptops and Software -- 3 Methods -- 3.1 Laboratory Conditions and Wines -- 3.2 Activity 1 (Familiarizing with the Software) -- 3.2.1 Setting the Experiment -- 3.2.2 Performing the Experiment -- 3.2.3 Analyzing the Data -- 3.3 Activity 2 (Multiple Attributes Evaluation) -- 3.3.1 TDS Wines Olfactory Assessment."]
[{"$nulls":4},"3.3.2 TDS Wines Taste/Flavor Assessment -- 3.4 Expected Outcomes and Results Analysis -- 4 Notes -- References -- Chapter 16: Evaluation of Hedonic and Emotional Response Evoked by Wines -- 1 Introduction -- 2 Materials -- 2.1 Samples and Containers -- 2.2 Collecting Instruments -- 2.3 Consumers´ Panel: Selecting a Representative Sample of Consumers for the Study -- 2.4 Facilities: Defining the Type of Study -- 3 Methods -- 3.1 General Procedure to Conduct Consumer Studies -- 3.2 Hedonic Tests to Measure Acceptance -- 3.3 Emotions: Type of Questionnaires -- 3.4 Data Nature: Scales to Apply on Emotional Questionnaires (Verbal and Non-verbal) -- 3.5 Statistical Analysis -- 3.6 Ethical Committee Approval -- 4 Notes -- References -- Part III: Instrumental and Sensory Procedures -- Chapter 17: Analysis of Wine Impact Odorants by Gas Chromatography-Olfactometry -- 1 Introduction -- 2 Materials -- 3 Methods -- 3.1 Extraction of Wine Aroma Compounds by Solvent-Assisted Flavor Evaporation (SAFE) -- 3.2 GC-FID, GC-MS, and GC-O Analyses of Wine Aroma Compounds -- 3.3 Aroma Extract Dilution Analysis (AEDA) -- 3.4 Detection Frequency Method (DFM) -- 3.5 Direct-Intensity Method (DIM) -- 3.5.1 Time-Intensity Method (TIM) -- 3.5.2 Posterior Intensity Method -- 4 Notes -- References -- Index."]