Enological chemistry /
Moreno, Juan.
Peinado, Rafael.
Amsterdam ; London : Elsevier : Academic Press,
2012.
Includes index.
"Originally published in Spanish under the title Química enológica, by Juan Moreno and Rafael Peinado. A. Madrid Vicente, Ediciones, 2010"--T.p. verso.
Chapter 1. The vine -- Chapter 2. Composition of grape must -- Chapter 3. Must aromas -- Chapter 4. Composition of wine -- Chapter 5. Polyphenols -- Chapter 6. Sugars: structure and classification -- Chapter 7. Sugars in must -- Chapter 8. Carboxylic acids: structure and properties -- Chapter 9. Grape acids -- Chapter 10. The Relationship between must composition and quality -- Chapter 11. The transformation of must Into wine -- Chapter 12. Nitrogen compounds -- Chapter 13. Acid-base equilibria in wine -- Chapter 14. Buffering capacity of wines -- Chapter 15. Precipitation equilibria in wine -- Chapter 16. Changes in acidity after fermentation -- Chapter 17. Redox phenomena in must and wine -- Chapter 18. The colloidal state -- Chapter 19. Wine colloids -- Chapter 20. Inorganic material and metal casse -- Chapter 21. Chemical aging -- Chapter 22. Aging -- Chapter 23. Biological aging.
Wine and wine making.
Grape products.