Basic Protocols in Enology and Winemaking / / edited by Maurício Bonatto Machado de Castilhos

• Pubblicazione: New York, NY : , : Springer US : , : Imprint : Humana, , 2023
• Edizione: 1st ed. 2023.
• Descrizione fisica: 1 online resource (198 pages)
• Disciplina: 641.22
• Soggetto topico: Food science; Food Science
• Soggetto non controllato: Chemistry, Technical; Science
• Persona (resp. second.): CastilhosMaurício Bonatto Machado de
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: 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.
• Sommario/riassunto: 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. .
• Titolo autorizzato: Basic Protocols in Enology and Winemaking
• ISBN: 9781071630884; 9781071630877
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910725099203321
• Lo trovi qui: Univ. Federico II
• Serie: Methods and Protocols in Food Science , . 2662-9518