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E-raamat: Basic Protocols in Enology and Winemaking

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Basic Protocols in Enology and WinemakingSuurem pilt
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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. 
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.
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