Wine Chemistry and Biochemistry by M. Victoria Moreno-ArribasWine Chemistry and Biochemistry by M. Victoria Moreno-Arribas

Wine Chemistry and Biochemistry

EditorM. Victoria Moreno-Arribas, Carmen Polo

Hardcover | November 14, 2008

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The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.
Carmen Polo is Research Professor at the Institute of Industrial Fermentations of the Spanish National Research Council (CSIC) at Madrid, Spain. She was the Director of the Institute from 1991 through 2002. She is member of the experts group of the Sub-Commission of Methods of Analysis from the International Organisation of Vine and W...
Title:Wine Chemistry and BiochemistryFormat:HardcoverDimensions:752 pages, 9.25 × 6.14 × 0.03 inPublished:November 14, 2008Publisher:Springer New YorkLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:038774116X

ISBN - 13:9780387741161

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Table of Contents

Foreword.- Introduction.- New prospects in wine manufacture.- Trends in wine microbiology.- Yeast autolysis as an enological process.- Technological adjuvants in winemaking .- Enzymes in winemaking.- Nitrogen compounds.- Mono and polysaccharides, polyalcohols.- Volatile and aroma compounds.- Phenolic compounds.- Spoilage of wines from raw materials and enological products.- Spoilage of wines by the metabolism of microorganisms.- Statistical techniques for the interpretation of the analytical data.- Index.