Description

Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production.

The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process.

Key Features

  • Organized according to the winemaking process, guiding reader clearly to application of knowledge
  • Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them
  • Provides both theoretical knowledge and practical application providing a strong starting point for further research and development

Readership

Researchers and enologists developing new wine products, some limited potential for advanced students in courses on Enology and Wine Chemistry

Table of Contents

Dedication

Preface

About the Authors

Chapter 1. The Vine

1 Biological Cycles of the Vine

2 Morphology of the Grape Clusters

3 Chemical Composition of the Fruit

Chapter 2. Composition of Grape Must

1 Grape Must

2 Chemical Families Present in Must

Chapter 3. Must Aromas

1 Introduction

2 Terpenes

3 Carotenoids

4 Pyrazines

5 Substances Derived from Treatments Prior to Fermentation

6 Substances Released During Fermentation: Mercaptans

7 The Importance of Volatile Compounds in Aroma

Chapter 4. Composition of Wine

1 The Transformation of Must into Wine

2 Alcoholic Fermentation and the Composition of Wine

Chapter 5. Polyphenols

1 Introduction

2 Non-Flavonoid Phenols

3 Flavonoid Phenols

4 Profile of Tannins and Anthocyanins During Ripening

5 Extraction of Phenolic Compounds During Vinification

6 Vinification Strategies and Polyphenol Content

7 Modification of Phenolic Compounds During Vinification

8 Biosynthesis of Phenolic Compounds

Chapter 6. Sugars

1 Introduction

2 Structure of Carbohydrates

3 The Glycosidic Bond: Polymerization

4 Polysaccharides

5 Glycosides

6 The Importance of Glycosides in Winemaking

Chapter 7. Sugars in Must

1 Introduction

2 Profile of Fermentable Hexoses

3 Physical Properties of Glucose and Fructose

4 Chemical Properties of Sugars

5 Non-Fermentable Monosaccharides and Derivatives

Chapter 8. Carboxylic Acids

1 Introduction

2 The Carboxyl Group: Basic Concepts

3 Monocarboxylic Acids

4 Dicarboxylic Acids

5 Hydroxy Acids

6 Keto Acids

Chapter 9. Grape Acids

1 Introduction

2 Tartaric Acid

3 Malic Acid

4 Citric Acid

5 Changes in Acid Content and Acidity During Grape Ripening

Details

No. of pages:
442
Language:
English
Copyright:
© 2012
Published:
Imprint:
Academic Press
eBook ISBN:
9780123884398
Print ISBN:
9780123884381

About the authors

Juan Moreno

Affiliations and Expertise

University of Cordoba, Cordoba, Spain

Rafael Peinado

Affiliations and Expertise

University of Cordoba, Cordoba, Spain

Reviews

"Moreno and Peinado draw material from lectures and laboratory sessions in a course on wine chemistry they have taught to enology students for over 10 years. The textbook synthesizes the considerable scientific knowledge that has been acquired about making wine, much of which has not been widely disseminated." --Reference and Research Book News, December 2012