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Caratterizzazione, qualità e sicurezza dei vini / Lara La Pera, Giacomo Dugo
| Caratterizzazione, qualità e sicurezza dei vini / Lara La Pera, Giacomo Dugo |
| Autore | La Pera, Lara |
| Pubbl/distr/stampa | Pinerolo : Chiriotti, 2011 |
| Descrizione fisica | viii, 282 p. ; 25 cm |
| Disciplina | 663.2 |
| Altri autori (Persone) | Dugo, Giacomoauthor |
| Soggetto topico |
Wines - Health aspects
Wine and wine making - Analysis |
| ISBN | 9788896027066 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISALENTO-991001683959707536 |
La Pera, Lara
|
||
| Pinerolo : Chiriotti, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
| ||
Mass spectrometry in grape and wine chemistry [[electronic resource] /] / Riccardo Flamini, Pietro Traldi
| Mass spectrometry in grape and wine chemistry [[electronic resource] /] / Riccardo Flamini, Pietro Traldi |
| Autore | Flamini Riccardo |
| Pubbl/distr/stampa | Hoboken, NJ, : Wiley, c2010 |
| Descrizione fisica | 1 online resource (365 p.) |
| Disciplina | 663.200284 |
| Altri autori (Persone) | TraldiPietro <1948-> |
| Collana | Wiley-Interscience series in mass spectrometry |
| Soggetto topico |
Wine and wine making - Analysis
Wine and wine making - Chemistry Mass spectrometry |
| ISBN |
1-282-68755-7
9786612687556 0-470-55292-1 0-470-55291-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
MASS SPECTROMETRY IN GRAPE AND WINE CHEMISTRY; CONTENTS; PREFACE; ACKNOWLEDGMENTS; Introduction; PART I MASS SPECTROMETRY; 1 Ionization Methods; 1.1 Electrospray Ionization; 1.1.1 The Taylor Cone; 1.1.2 Some Further Considerations; 1.1.3 Positive- and Negative-Ion Modes; 1.1.4 Micro- and Nano-LC/ESI/MS; 1.2 Atmospheric Pressure Chemical Ionization; 1.3 Atmospheric Pressure Photoionization; 1.4 Surface-Activated Chemical Ionization; 1.5 Matrix-Assisted Laser Desorption-Ionization; References; 2 Mass Analyzers and Accurate Mass Measurements; 2.1 Double-Focusing Mass Analyzers
2.2 Quadrupole Mass Filters2.3 Ion Traps; 2.3.1 Three-Dimensional Quadrupole Ion Traps; 2.3.2 Linear Ion Traps; 2.3.3 Digital Ion Trap; 2.3.4 Fourier Transform-Ion Cyclotron Resonance; 2.3.5 Orbitrap; 2.4 Time of Flight; References; 3 MS/MS Methodologies; 3.1 Triple Quadrupole; 3.1.1 Quadrupole Ion Traps; 3.1.2 Linear Ion Traps; 3.1.3 The MS/MS by a Digital Ion Trap; 3.1.4 The FT-MS (ICR and Orbitrap) for MS/MS Studies; 3.2 The Q-TOF; 3.3 The MALDI TOF-TOF; References; PART II APPLICATIONS OF MASS SPECTROMETRY IN GRAPE AND WINE CHEMISTRY 4 Grape Aroma Compounds: Terpenes, C(13)-Norisoprenoids, Benzene Compounds, and 3-Alkyl-2-Methoxypyrazines4.1 Introduction; 4.2 The SPE-GC/MS of Terpenes, Norisoprenoids, and Benzenoids; 4.2.1 Preparation of Grape Sample; 4.2.2 Analysis of Free Compounds; 4.2.3 Analysis of Glycoside Compounds; 4.2.4 Analysis of Compounds Formed by Acid Hydrolysis; 4.2.5 GC-MS; 4.3 The SPME-GC/MS of Methoxypyrazines in Juice and Wine; References; 5 Volatile and Aroma Compounds in Wines; 5.1 Higher Alcohols and Esters Formed from Yeasts; 5.1.1 Introduction 5.1.2 SPME-GC/MS Analysis of Higher Alcohols and Esters5.2 Volatile Sulfur Compounds in Wines; 5.2.1 Introduction; 5.2.2 The HS-SPME-GC/MS Analysis of Volatile Sulfur Compounds; 5.2.3 HS-SPME-GC/MS Analysis of 3-MH and 3-MHA; 5.2.4 Analysis of Wine Mercaptans by Synthesis of Pentafluorobenzyl Derivatives; 5.3 Carbonyl Compounds in Wines and Distillates; 5.3.1 Introduction; 5.3.2 The GC/MS Analysis of Wine Carbonyl Compounds by Synthesis of PFBOA Derivatives; 5.3.3 HS-SPME-GC/MS of PFBOA Derivatives; 5.4 Ethyl and Vinyl Phenols in Wines; 5.4.1 Introduction; 5.4.2 Analysis of Ethylphenols 8 Compounds Responsible for Wine Defects |
| Record Nr. | UNINA-9910139474303321 |
|
Flamini Riccardo
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||
| Hoboken, NJ, : Wiley, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Mass spectrometry in grape and wine chemistry [[electronic resource] /] / Riccardo Flamini, Pietro Traldi
| Mass spectrometry in grape and wine chemistry [[electronic resource] /] / Riccardo Flamini, Pietro Traldi |
| Autore | Flamini Riccardo |
| Pubbl/distr/stampa | Hoboken, NJ, : Wiley, c2010 |
| Descrizione fisica | 1 online resource (365 p.) |
| Disciplina | 663.200284 |
| Altri autori (Persone) | TraldiPietro <1948-> |
| Collana | Wiley-Interscience series in mass spectrometry |
| Soggetto topico |
Wine and wine making - Analysis
Wine and wine making - Chemistry Mass spectrometry |
| ISBN |
1-282-68755-7
9786612687556 0-470-55292-1 0-470-55291-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
MASS SPECTROMETRY IN GRAPE AND WINE CHEMISTRY; CONTENTS; PREFACE; ACKNOWLEDGMENTS; Introduction; PART I MASS SPECTROMETRY; 1 Ionization Methods; 1.1 Electrospray Ionization; 1.1.1 The Taylor Cone; 1.1.2 Some Further Considerations; 1.1.3 Positive- and Negative-Ion Modes; 1.1.4 Micro- and Nano-LC/ESI/MS; 1.2 Atmospheric Pressure Chemical Ionization; 1.3 Atmospheric Pressure Photoionization; 1.4 Surface-Activated Chemical Ionization; 1.5 Matrix-Assisted Laser Desorption-Ionization; References; 2 Mass Analyzers and Accurate Mass Measurements; 2.1 Double-Focusing Mass Analyzers
2.2 Quadrupole Mass Filters2.3 Ion Traps; 2.3.1 Three-Dimensional Quadrupole Ion Traps; 2.3.2 Linear Ion Traps; 2.3.3 Digital Ion Trap; 2.3.4 Fourier Transform-Ion Cyclotron Resonance; 2.3.5 Orbitrap; 2.4 Time of Flight; References; 3 MS/MS Methodologies; 3.1 Triple Quadrupole; 3.1.1 Quadrupole Ion Traps; 3.1.2 Linear Ion Traps; 3.1.3 The MS/MS by a Digital Ion Trap; 3.1.4 The FT-MS (ICR and Orbitrap) for MS/MS Studies; 3.2 The Q-TOF; 3.3 The MALDI TOF-TOF; References; PART II APPLICATIONS OF MASS SPECTROMETRY IN GRAPE AND WINE CHEMISTRY 4 Grape Aroma Compounds: Terpenes, C(13)-Norisoprenoids, Benzene Compounds, and 3-Alkyl-2-Methoxypyrazines4.1 Introduction; 4.2 The SPE-GC/MS of Terpenes, Norisoprenoids, and Benzenoids; 4.2.1 Preparation of Grape Sample; 4.2.2 Analysis of Free Compounds; 4.2.3 Analysis of Glycoside Compounds; 4.2.4 Analysis of Compounds Formed by Acid Hydrolysis; 4.2.5 GC-MS; 4.3 The SPME-GC/MS of Methoxypyrazines in Juice and Wine; References; 5 Volatile and Aroma Compounds in Wines; 5.1 Higher Alcohols and Esters Formed from Yeasts; 5.1.1 Introduction 5.1.2 SPME-GC/MS Analysis of Higher Alcohols and Esters5.2 Volatile Sulfur Compounds in Wines; 5.2.1 Introduction; 5.2.2 The HS-SPME-GC/MS Analysis of Volatile Sulfur Compounds; 5.2.3 HS-SPME-GC/MS Analysis of 3-MH and 3-MHA; 5.2.4 Analysis of Wine Mercaptans by Synthesis of Pentafluorobenzyl Derivatives; 5.3 Carbonyl Compounds in Wines and Distillates; 5.3.1 Introduction; 5.3.2 The GC/MS Analysis of Wine Carbonyl Compounds by Synthesis of PFBOA Derivatives; 5.3.3 HS-SPME-GC/MS of PFBOA Derivatives; 5.4 Ethyl and Vinyl Phenols in Wines; 5.4.1 Introduction; 5.4.2 Analysis of Ethylphenols 8 Compounds Responsible for Wine Defects |
| Record Nr. | UNINA-9910829831503321 |
|
Flamini Riccardo
|
||
| Hoboken, NJ, : Wiley, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Mass spectrometry in grape and wine chemistry / / Riccardo Flamini, Pietro Traldi
| Mass spectrometry in grape and wine chemistry / / Riccardo Flamini, Pietro Traldi |
| Autore | Flamini Riccardo |
| Pubbl/distr/stampa | Hoboken, NJ, : Wiley, c2010 |
| Descrizione fisica | 1 online resource (365 p.) |
| Disciplina | 663.200284 |
| Altri autori (Persone) | TraldiPietro <1948-> |
| Collana | Wiley-Interscience series in mass spectrometry |
| Soggetto topico |
Wine and wine making - Analysis
Wine and wine making - Chemistry Mass spectrometry |
| ISBN |
1-282-68755-7
9786612687556 0-470-55292-1 0-470-55291-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
MASS SPECTROMETRY IN GRAPE AND WINE CHEMISTRY; CONTENTS; PREFACE; ACKNOWLEDGMENTS; Introduction; PART I MASS SPECTROMETRY; 1 Ionization Methods; 1.1 Electrospray Ionization; 1.1.1 The Taylor Cone; 1.1.2 Some Further Considerations; 1.1.3 Positive- and Negative-Ion Modes; 1.1.4 Micro- and Nano-LC/ESI/MS; 1.2 Atmospheric Pressure Chemical Ionization; 1.3 Atmospheric Pressure Photoionization; 1.4 Surface-Activated Chemical Ionization; 1.5 Matrix-Assisted Laser Desorption-Ionization; References; 2 Mass Analyzers and Accurate Mass Measurements; 2.1 Double-Focusing Mass Analyzers
2.2 Quadrupole Mass Filters2.3 Ion Traps; 2.3.1 Three-Dimensional Quadrupole Ion Traps; 2.3.2 Linear Ion Traps; 2.3.3 Digital Ion Trap; 2.3.4 Fourier Transform-Ion Cyclotron Resonance; 2.3.5 Orbitrap; 2.4 Time of Flight; References; 3 MS/MS Methodologies; 3.1 Triple Quadrupole; 3.1.1 Quadrupole Ion Traps; 3.1.2 Linear Ion Traps; 3.1.3 The MS/MS by a Digital Ion Trap; 3.1.4 The FT-MS (ICR and Orbitrap) for MS/MS Studies; 3.2 The Q-TOF; 3.3 The MALDI TOF-TOF; References; PART II APPLICATIONS OF MASS SPECTROMETRY IN GRAPE AND WINE CHEMISTRY 4 Grape Aroma Compounds: Terpenes, C(13)-Norisoprenoids, Benzene Compounds, and 3-Alkyl-2-Methoxypyrazines4.1 Introduction; 4.2 The SPE-GC/MS of Terpenes, Norisoprenoids, and Benzenoids; 4.2.1 Preparation of Grape Sample; 4.2.2 Analysis of Free Compounds; 4.2.3 Analysis of Glycoside Compounds; 4.2.4 Analysis of Compounds Formed by Acid Hydrolysis; 4.2.5 GC-MS; 4.3 The SPME-GC/MS of Methoxypyrazines in Juice and Wine; References; 5 Volatile and Aroma Compounds in Wines; 5.1 Higher Alcohols and Esters Formed from Yeasts; 5.1.1 Introduction 5.1.2 SPME-GC/MS Analysis of Higher Alcohols and Esters5.2 Volatile Sulfur Compounds in Wines; 5.2.1 Introduction; 5.2.2 The HS-SPME-GC/MS Analysis of Volatile Sulfur Compounds; 5.2.3 HS-SPME-GC/MS Analysis of 3-MH and 3-MHA; 5.2.4 Analysis of Wine Mercaptans by Synthesis of Pentafluorobenzyl Derivatives; 5.3 Carbonyl Compounds in Wines and Distillates; 5.3.1 Introduction; 5.3.2 The GC/MS Analysis of Wine Carbonyl Compounds by Synthesis of PFBOA Derivatives; 5.3.3 HS-SPME-GC/MS of PFBOA Derivatives; 5.4 Ethyl and Vinyl Phenols in Wines; 5.4.1 Introduction; 5.4.2 Analysis of Ethylphenols 8 Compounds Responsible for Wine Defects |
| Record Nr. | UNINA-9910876533403321 |
|
Flamini Riccardo
|
||
| Hoboken, NJ, : Wiley, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Methods for analysis of musts and wines / C. S. Ough and M. A. Amerine
| Methods for analysis of musts and wines / C. S. Ough and M. A. Amerine |
| Autore | Ough, C. S. |
| Edizione | [2. ed.] |
| Pubbl/distr/stampa | New York : John Wiley & Sons, c1988 |
| Descrizione fisica | x, 377 p. : ill. ; 24 cm |
| Disciplina | 663.2 |
| Altri autori (Persone) | Amerine, Mainard Andrew |
| Soggetto topico | Wine and wine making - Analysis |
| ISBN | 0471627577 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISALENTO-991003515679707536 |
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Ough, C. S.
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| New York : John Wiley & Sons, c1988 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
| ||
Metodi di analisi dei vini e delle bevande spiritose / Romolo Becchetti
| Metodi di analisi dei vini e delle bevande spiritose / Romolo Becchetti |
| Autore | Becchetti, Romolo |
| Edizione | [6th ed. / curata da Monica Sanvito] |
| Pubbl/distr/stampa | Novate : Gibertini Elettronica, 1999 |
| Descrizione fisica | 193 p. : ill. ; 23 cm |
| Disciplina | 663.2 |
| Altri autori (Persone) | Sanvito, Monica |
| Soggetto topico | Wine and wine making - Analysis |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISALENTO-991002388599707536 |
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Becchetti, Romolo
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| Novate : Gibertini Elettronica, 1999 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
| ||
Wine analysis / edited by H. F. Linskens, J. F. Jackson ; contributors, L. S. Conte ... [et al.]
| Wine analysis / edited by H. F. Linskens, J. F. Jackson ; contributors, L. S. Conte ... [et al.] |
| Pubbl/distr/stampa | Berlin ; New York : Springer, c1988 |
| Descrizione fisica | xiv, 381 p. : ill. ; 25 cm |
| Disciplina | 663.2 |
| Altri autori (Persone) |
Linskens, Hans F.
Jackson, John F. Conte, L. S. |
| Collana | Modern methods of plant analysis. New series ; 6 |
| Soggetto topico | Wine and wine making - Analysis |
| ISBN | 0387188193 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISALENTO-991000201379707536 |
| Berlin ; New York : Springer, c1988 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
| ||
Wine quality [[electronic resource] ] : tasting and selection / / Keith Grainger
| Wine quality [[electronic resource] ] : tasting and selection / / Keith Grainger |
| Autore | Grainger Keith |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (191 p.) |
| Disciplina |
641.2/2
641.22 |
| Collana | Food industry briefing series |
| Soggetto topico |
Wine tasting
Wine and wine making - Analysis |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-70638-1
9786612706387 1-4443-0168-3 1-4443-0169-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
WINE QUALITY; Contents; Series Editor's Foreword; Preface; Acknowledgements; Introduction; Wine Tasting; 1.1 Wine tasting and laboratory analysis; 1.2 What makes a good wine taster?; 1.3 Where and when to taste - suitable conditions; 1.4 Appropriate equipment; 1.4.1 Tasting glasses; 1.4.2 Water; 1.4.3 Spittoons; 1.4.4 Tasting sheets; 1.4.5 Tasting mats; 1.5 Tasting order; 1.6 Temperature of wines for tasting; 1.7 Tasting for specific purposes; 1.8 Structured tasting technique; 1.8.1 Appearance; 1.8.2 Nose; 1.8.3 Palate; 1.8.4 Conclusions; 1.9 The importance of keeping notes; Appearance
2.1 Clarity2.2 Intensity; 2.3 Colour; 2.3.1 White wines; 2.3.2 Ros wines; 2.3.3 Red wines; 2.3.4 Rim/core; 2.4 Other observations; 2.4.1 Bubbles; 2.4.2 Legs; 2.4.3 Deposits; Nose; 3.1 Condition; 3.2 Intensity; 3.3 Development; 3.3.1 Primary; 3.3.2 Secondary; 3.3.3 Tertiary; 3.4 Aroma characteristics; Palate; 4.1 Sweetness/bitterness/acidity/saltiness/umami; 4.2 Dryness/sweetness; 4.3 Acidity; 4.4 Tannin; 4.5 Alcohol; 4.6 Body; 4.7 Flavour intensity; 4.8 Flavour characteristics; 4.9 Other observations; 4.10 Length; Tasting Conclusions; 5.1 Quality; 5.2 Reasons for quality 5.3 Readiness for drinking/potential for ageing5.4 Price/value; 5.5 Identification/true to type?; 5.6 Grading wine - the award of points; 5.6.1 Grading on a 20-point scale; 5.6.2 Grading on a 100-point scale; 5.7 Blind tasting; 5.7.1 Why taste blind?; 5.7.2 Blind or sighted?; 5.7.3 Tasting for quality; 5.7.4 Practicalities; 5.7.5 Examination tastings; Wine Faults and Flaws; 6.1 Chloroanisoles and bromoanisoles; 6.2 Fermentation in the bottle and bacterial spoilage; 6.3 Protein haze; 6.4 Oxidation; 6.5 Excessive volatile acidity; 6.6 Excessive sulfur dioxide; 6.7 Reductivity; 6.8 Brettanomyces 7.6 Price as an indication of quality?Quality - The Natural Factors and a Sense of Place; 8.1 Typicity and regionality; 8.2 The impact of climate on quality wine production; 8.3 The role of soils; 8.4 Terroir; 8.5 The vintage factor; Constraints upon Quality Wine Production; 9.1 Financial; 9.1.1 Financial constraints upon the grower; 9.1.2 Financial constraints upon the winemaker; 9.2 Skills and diligence; 9.3 Legal; 9.4 Environmental; Production of Quality Wines; 10.1 Yield; 10.2 Density of planting; 10.3 Age of vines; 10.4 Winter pruning; 10.5 Stressing the vines; 10.6 Green harvesting 10.7 Harvesting |
| Record Nr. | UNINA-9910145809503321 |
|
Grainger Keith
|
||
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Wine quality [[electronic resource] ] : tasting and selection / / Keith Grainger
| Wine quality [[electronic resource] ] : tasting and selection / / Keith Grainger |
| Autore | Grainger Keith |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (191 p.) |
| Disciplina |
641.2/2
641.22 |
| Collana | Food industry briefing series |
| Soggetto topico |
Wine tasting
Wine and wine making - Analysis |
| ISBN |
1-282-70638-1
9786612706387 1-4443-0168-3 1-4443-0169-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
WINE QUALITY; Contents; Series Editor's Foreword; Preface; Acknowledgements; Introduction; Wine Tasting; 1.1 Wine tasting and laboratory analysis; 1.2 What makes a good wine taster?; 1.3 Where and when to taste - suitable conditions; 1.4 Appropriate equipment; 1.4.1 Tasting glasses; 1.4.2 Water; 1.4.3 Spittoons; 1.4.4 Tasting sheets; 1.4.5 Tasting mats; 1.5 Tasting order; 1.6 Temperature of wines for tasting; 1.7 Tasting for specific purposes; 1.8 Structured tasting technique; 1.8.1 Appearance; 1.8.2 Nose; 1.8.3 Palate; 1.8.4 Conclusions; 1.9 The importance of keeping notes; Appearance
2.1 Clarity2.2 Intensity; 2.3 Colour; 2.3.1 White wines; 2.3.2 Ros wines; 2.3.3 Red wines; 2.3.4 Rim/core; 2.4 Other observations; 2.4.1 Bubbles; 2.4.2 Legs; 2.4.3 Deposits; Nose; 3.1 Condition; 3.2 Intensity; 3.3 Development; 3.3.1 Primary; 3.3.2 Secondary; 3.3.3 Tertiary; 3.4 Aroma characteristics; Palate; 4.1 Sweetness/bitterness/acidity/saltiness/umami; 4.2 Dryness/sweetness; 4.3 Acidity; 4.4 Tannin; 4.5 Alcohol; 4.6 Body; 4.7 Flavour intensity; 4.8 Flavour characteristics; 4.9 Other observations; 4.10 Length; Tasting Conclusions; 5.1 Quality; 5.2 Reasons for quality 5.3 Readiness for drinking/potential for ageing5.4 Price/value; 5.5 Identification/true to type?; 5.6 Grading wine - the award of points; 5.6.1 Grading on a 20-point scale; 5.6.2 Grading on a 100-point scale; 5.7 Blind tasting; 5.7.1 Why taste blind?; 5.7.2 Blind or sighted?; 5.7.3 Tasting for quality; 5.7.4 Practicalities; 5.7.5 Examination tastings; Wine Faults and Flaws; 6.1 Chloroanisoles and bromoanisoles; 6.2 Fermentation in the bottle and bacterial spoilage; 6.3 Protein haze; 6.4 Oxidation; 6.5 Excessive volatile acidity; 6.6 Excessive sulfur dioxide; 6.7 Reductivity; 6.8 Brettanomyces 7.6 Price as an indication of quality?Quality - The Natural Factors and a Sense of Place; 8.1 Typicity and regionality; 8.2 The impact of climate on quality wine production; 8.3 The role of soils; 8.4 Terroir; 8.5 The vintage factor; Constraints upon Quality Wine Production; 9.1 Financial; 9.1.1 Financial constraints upon the grower; 9.1.2 Financial constraints upon the winemaker; 9.2 Skills and diligence; 9.3 Legal; 9.4 Environmental; Production of Quality Wines; 10.1 Yield; 10.2 Density of planting; 10.3 Age of vines; 10.4 Winter pruning; 10.5 Stressing the vines; 10.6 Green harvesting 10.7 Harvesting |
| Record Nr. | UNINA-9910831196503321 |
|
Grainger Keith
|
||
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Wine quality : tasting and selection / / Keith Grainger
| Wine quality : tasting and selection / / Keith Grainger |
| Autore | Grainger Keith |
| Pubbl/distr/stampa | Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 |
| Descrizione fisica | 1 online resource (191 p.) |
| Disciplina | 641.2/2 |
| Collana | Food industry briefing series |
| Soggetto topico |
Wine tasting
Wine and wine making - Analysis |
| ISBN |
1-282-70638-1
9786612706387 1-4443-0168-3 1-4443-0169-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
WINE QUALITY; Contents; Series Editor's Foreword; Preface; Acknowledgements; Introduction; Wine Tasting; 1.1 Wine tasting and laboratory analysis; 1.2 What makes a good wine taster?; 1.3 Where and when to taste - suitable conditions; 1.4 Appropriate equipment; 1.4.1 Tasting glasses; 1.4.2 Water; 1.4.3 Spittoons; 1.4.4 Tasting sheets; 1.4.5 Tasting mats; 1.5 Tasting order; 1.6 Temperature of wines for tasting; 1.7 Tasting for specific purposes; 1.8 Structured tasting technique; 1.8.1 Appearance; 1.8.2 Nose; 1.8.3 Palate; 1.8.4 Conclusions; 1.9 The importance of keeping notes; Appearance
2.1 Clarity2.2 Intensity; 2.3 Colour; 2.3.1 White wines; 2.3.2 Ros wines; 2.3.3 Red wines; 2.3.4 Rim/core; 2.4 Other observations; 2.4.1 Bubbles; 2.4.2 Legs; 2.4.3 Deposits; Nose; 3.1 Condition; 3.2 Intensity; 3.3 Development; 3.3.1 Primary; 3.3.2 Secondary; 3.3.3 Tertiary; 3.4 Aroma characteristics; Palate; 4.1 Sweetness/bitterness/acidity/saltiness/umami; 4.2 Dryness/sweetness; 4.3 Acidity; 4.4 Tannin; 4.5 Alcohol; 4.6 Body; 4.7 Flavour intensity; 4.8 Flavour characteristics; 4.9 Other observations; 4.10 Length; Tasting Conclusions; 5.1 Quality; 5.2 Reasons for quality 5.3 Readiness for drinking/potential for ageing5.4 Price/value; 5.5 Identification/true to type?; 5.6 Grading wine - the award of points; 5.6.1 Grading on a 20-point scale; 5.6.2 Grading on a 100-point scale; 5.7 Blind tasting; 5.7.1 Why taste blind?; 5.7.2 Blind or sighted?; 5.7.3 Tasting for quality; 5.7.4 Practicalities; 5.7.5 Examination tastings; Wine Faults and Flaws; 6.1 Chloroanisoles and bromoanisoles; 6.2 Fermentation in the bottle and bacterial spoilage; 6.3 Protein haze; 6.4 Oxidation; 6.5 Excessive volatile acidity; 6.6 Excessive sulfur dioxide; 6.7 Reductivity; 6.8 Brettanomyces 7.6 Price as an indication of quality?Quality - The Natural Factors and a Sense of Place; 8.1 Typicity and regionality; 8.2 The impact of climate on quality wine production; 8.3 The role of soils; 8.4 Terroir; 8.5 The vintage factor; Constraints upon Quality Wine Production; 9.1 Financial; 9.1.1 Financial constraints upon the grower; 9.1.2 Financial constraints upon the winemaker; 9.2 Skills and diligence; 9.3 Legal; 9.4 Environmental; Production of Quality Wines; 10.1 Yield; 10.2 Density of planting; 10.3 Age of vines; 10.4 Winter pruning; 10.5 Stressing the vines; 10.6 Green harvesting 10.7 Harvesting |
| Record Nr. | UNINA-9910877991103321 |
|
Grainger Keith
|
||
| Chichester, U.K. ; ; Ames, Iowa, : Wiley-Blackwell, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
