Verfügbarkeit: Wine analysis

Wine analysis:

Gespeichert in:

Bibliographische Detailangaben
Format:	Buch
Sprache:	English
Veröffentlicht:	Berlin [u.a.] Springer 1988
Schriftenreihe:	[Modern methods of plant analysis / New series] 6
Schlagworte:	Chemische analyses Wijn Wine and wine making > Analysis Weintraube Weinanalyse Wein Chemische Analyse Lebensmittelchemie Analyse Aufsatzsammlung
Online-Zugang:	Inhaltsverzeichnis
Beschreibung:	XIV, 381 S. Ill.
ISBN:	3540188193 0387188193

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Datensatz im Suchindex

_version_	1804115326955159552
adam_text	I WINE ANALYSIS EDITED BY H.F. LINSKENS AND J.F. JACKSON CONTRIBUTORS L.S. CONTE H. ESCHNAUER TH. HENICK-KLING J.F.JACKSON H.F. LINSKENS G.J.MARTIN M.L.MARTIN A.MINGUZZI R.NEEB A.C.NOBLE C.S.OUGH A. RAPP W. SIMPKINS V. L. SINGLETON T. C. SOMERS W. R. SPONHOLZ E.VERETTE WITH 86 FIGURES SPRINGER-VERLAG BERLIN HEIDELBERG NEW YORK LONDON PARIS TOKYO CONTENTS WINE ANALYSIS H. F. LINSKENS AND J. F. JACKSON (WITH 4 FIGURES) 1 ANALYTICAL METHODS AND WINE LAWS 1 2 TASTING PROCEDURE 4 3 WINE ANALYSIS AS AN ADDITIONAL QUALITY CRITERION 6 4 HAS THE QUALITY OF WINES IMPROVED? 6 5 WINE AS AN OBJECT OF CULTURE *.. . 7 6 ANALYSIS IN THE DETECTION OF WINE FORGERY 7 ANALYSIS OF WINE SENSORY PROPERTIES A. C. NOBLE (WITH 10 FIGURES) 1 INTRODUCTION 9 2 TYPES OF SENSORY TESTS 9 2.1 BENCH TESTS 9 2.2 DISCRIMINATION TESTS 10 2.3 INTENSITY SCALING 12 2.4 DESCRIPTIVE ANALYSIS (DA) 16 2.5 QUALITY EVALUATIONS USING SCORECARDS 22 3 CORRELATION OF SENSORY AND INSTRUMENTAL DATA V. . . 24 4 CONDUCTING SENSORY TESTS . . . 2 5 4.1 FACILITIES 25 4.2 PROTOCOL 25 4.3 JUDGE SELECTION AND TRAINING 26 5 CONCLUSION .27 REFERENCES 27 WINE AROMA FROM GAS CHROMATOGRAPHIE ANALYSIS A. RAPP (WITH 22 FIGURES) REFERENCES 61 X CONTENTS MICRO-ELEMENT ANALYSIS IN WINE AND GRAPES H. ESCHNAUER AND R. NEEB (WITH 1 FIGURE) 1 INTRODUCTION 67 2 GENERAL PROBLEMS REGARDING TRACE ELEMENT ANALYSIS .70 3 METHODS OF TRACE ELEMENT ANALYSIS 73 3.1 INTRODUCTION 73 3.2 SPECTROSCOPIC METHODS/EMISSION AND ATOMIC ABSORPTION SPECTROMETRY 75 3.3 SPECTROPHOTOMETRY/COLORIMETRY 78 3.4 ELECTROCHEMICAL METHODS 78 3.5 ISOTOPE METHODS 81 3.6 CHROMATOGRAPHIC METHODS 82 3.7 MASS-SPECTROMETRY 83 4 ENOLOGIC SPECIATION 83 5 ENOLOGIC TAXONOMY (PATTERN RECOGNITION) :- . . 84 REFERENCES 86 ACIDS AND AMINO ACIDS IN GRAPES AND WINES C. S. OUGH (WITH 5 FIGURES) 1 INTRODUCTION 92 2 ORGANIC ACIDS 92 2.1 TOTAL TITRATABLE ACIDITY 93 2.2 PAPER, THIN LAYER AND HPTLC CHROMATOGRAPHY 94 2.3 GAS CHROMATOGRAPHY 95 2.4 HIGH PERFORMANCE LIQUID CHROMATOGRAPHY 96 2.5 ISOTACHOPHORESIS 98 2.6 TARTARIC ACID 98 2.7 SUCCINIC ACID 99 2.8 MALIC ACID 101 2.9 LACTIC ACID 102 2.10 ACETIC ACID 104 2.11 CITRIC ACID 106 2.12 URONIC ACIDS . . 108 2.13 A-KETOACIDS 109 2.14 FATTY ACIDS 110 2.15 ASCORBIC ACID ILL 2.16 OTHER ACIDS 112 3 AMINO ACIDS 112 3.1 TOTAL OE-AMINO NITROGEN 113 3.2 PAPER CHROMATOGRAPHIC 115 3.3 AUTOMATIC AMINO ACID ANALYSES 117 3.4 HIGH PERFORMANCE LIQUID CHROMATOGRAPHY 121 CONTENTS XI 3.5 GAS CHROMATOGRAPHY 123 3.6 PROLINE 125 3.7 ARGININE 127 REFERENCES 128 ALCOHOLS DERIVED FROM SUGARS AND OTHER SOURCES AND FULLBODIEDNESS OF WINES W. R. SPONHOLZ (WITH 3 FIGURES) 1 INTRODUCTION 147 2 ANALYTICAL METHODS 148 3 BIOCHEMISTRY OF ALCOHOL AND POLYOL FORMATION, AND THEIR OCCURENCE IN WINES 151 3.1 METHANOL 151 3.2 ETHANOL 151 3.3 ALCOHOLS RELATED TO THE AMINO ACID METABOLISM 152 3.4 OTHER ALIPHATIC ALCOHOLS 155 3.5 GLYCEROL 155 3.6 POLYOLS IN MUSTS AND WINES 158 3.7 INOSITOL 165 4 CONCLUSION 167 REFERENCES 167 WINE PHENOLS V. L. SINGLETON (WITH 6 FIGURES) 1 INTRODUCTION 173 1.1 GENERAL 173 1.2 KINDS, AMOUNTS, AND SOURCES OF PHENOLS TO EXPECT IN WINES . . .174 2 DETERMINATION OF SPECIFIC INDIVIDUAL PHENOLIC SUBSTANCES . . . . .17 6 2.1 GENERAL, NONCHROMATOGRAPHIC ANALYSES 176 2.2 HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) OF WINE PHENOLS 176 2.3 PAPER CHROMATOGRAPHY OF WINE PHENOLS 179 2.4 THIN LAYER CHROMATOGRAPHY (TLC) FOR WINE PHENOL ANALYSIS . .180 2.5 GAS-LIQUID PARTITION CHROMATOGRAPHY (GLC) OF WINE PHENOLS . . 180 2.6 LOW PRESSURE COLUMN CHROMATOGRAPHY . 181 3 ESTIMATION OF PHENOLS OF WINES BY GROUPS, PHENOLS OTHER THAN FLAVONOIDS 182 3.1 NONFLAVONOIDS - PHENOLS OTHER THAN FLAVONOID DERIVATIVES IN WINES 182 4 FLAVONOIDS IN GRAPES AND WINES 185 4.1 ANTHOCYANINS, THE MOST IMPORTANT PHENOLS IN RED WINES . . . .186 4.2 FLAVONES, FLAVANONES, FLAVONOLS, FLAVANONOLS 192 4.3 FLAVANOLS (CATECHINS) AND CONDENSED TANNINS 193 XII CONTENTS 5 TOTAL PHENOLS 200 5.1 ASSAYS BASED UPON OXIDATION 201 5.2 TOTAL PHENOL ANALYSIS BY ULTRAVIOLET SPECTROPHOTOMETRY 206 6 PHENOL GROUPING ANALYSES 207 6.1 POLAROGRAPHY 207 6.2 TITRIMETRY 208 6.3 INORGANIC COMPLEX COLORIMETRY 208 7 CONCLUDING COMMENTS AND MULTIPLE COMPARISONS 209 REFERENCES 211 PHENOLIC COMPOSITION OF NATURAL WINE TYPES T. C. SOMERS AND E. VERETTE (WITH 15 FIGURES) 1 INTRODUCTION 219 2 PHENOLIC COMPONENTS OF WINE GRAPES 220 3 MEASUREMENT OF TOTAL WINE PHENOLICS . 222 3.1 SPECTRAL EVALUATION OF WHITE WINES 223 3.2 TOTAL PHENOLICS IN RED WINES 225 4 PHENOLIC COMPOSITION OF WHITE WINES 227 4.1 HYDROXYCINNAMATES 227 4.2 FLAVONOIDS 231 4.3 PIGMENTS 232 5 THE COLOUR OF RED WINE 232 5.1 RESIDUAL ANTHOCYANINS 233 5.2 PIGMENT EQUILIBRIA 235 5.3 MATURATION AND AGEING 239 6 ANALYTICAL METHODS 246 6.1 SPECTRAL 247 6.2 HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC). . . . . . .249 7 SUMMARY 252 REFERENCES 253 THE SITE-SPECIFIC NATURAL ISOTOPE FRACTIONATION-NMR METHOD APPLIED TO THE STUDY OF WINES G. J. MARTIN AND M. L. MARTIN (WITH 3 FIGURES) 1 STABLE ISOTOPES AND SITE-SPECIFIC NATURAL ISOTOPE FRACTIONATION . . . . 258 1.1 NATURAL ISOTOPE DISTRIBUTION 258 1.2 ISOTOPIC FILIATION OF WINES 259 2 THEORETICAL BASES OF ISOTOPIC CHARACTERIZATION 260 3 EXPERIMENTAL TECHNIQUES OF ISOTOPIC CHARACTERIZATION 264 3.1 METHODOLOGY OF THE SNIF-NMR METHOD .264 3.2 EXPERIMENTAL CONDITIONS 266 CONTENTS XIII 4 BASIC MECHANISMS OF ISOTOPE FRACTIONATION FROM SUGAR SOLUTIONS TO FERMENTED ALCOHOL-WATER MIXTURES 267 5 ISOTOPE FRACTIONATION AS A SOURCE OF INFORMATION ON ENVIRONMENTAL FACTORS 268 6 THE CONTROL OF CHAPTALIZATION AND WATERING OF WINES 270 7 SNIF-NMR APPLIED TO THE CHARACTERIZATION OF NATURAL PRODUCTS AND TO THE STUDY OF METABOLISM 271 REFERENCES 272 YEAST AND BACTERIAL CONTROL IN WINEMAKING TH. HENICK-KLING 1 INTRODUCTION 276 2 YEASTS 277 2.1 TYPES, SELECTION, AND SUCCESSION 277 2.2 PHYSIOLOGY OF SACCHAROMYCES CEREVISIAE 278 2.3 USE OF YEAST STARTER CULTURES 288 2.4 STUCK FERMENTATIONS 291 2.5 STERILIZATION 291 2.6 GENETICS 292 3 BACTERIA 294 3.1 ACETIC ACID BACTERIA 295 3.2 LACTIC ACID BACTERIA 296 4 CONCLUSION 308 REFERENCES 308 DETECTION OF ILLICIT SPIRITS W. SIMPKINS (WITH 8 FIGURES) . 1 INTRODUCTION 317 2 MAJOR VOLATILE CONGENER PROFILES 318 2.1 VOLATILE CONGENERS 318 2.2 METHODS OF ANALYSIS 318 2.3 IDENTIFICATION OF SPIRITS ; . 321 2.4 DETECTION OF ILLICIT SPIRITS 325 3 STABLE ISOTOPE RATIO ANALYSIS 326 3.1 LIMITATIONS OF CONGENER PROFILLING 326 3.2 STABLE CARBON ISOTOPE RATIO ANALYSIS (SCIRA) 326 3.3 STABLE HYDROGEN ISOTOPE RATIO ANALYSIS (SHIRA) 330 3.4 STABLE OXYGEN ISOTOPE RATIO ANALYSIS 331 4 TRACE ELEMENTS 331 5 MINOR ORGANIC CONSTITUENTS OF ILLICIT SPIRITS 333 XIV CONTENTS 6 OTHER METHODS OF DETECTION 335 7 CONCLUSION 335 REFERENCES 336 DETERMINATION OF SULFUR DIOXIDE IN GRAPES AND WINES C. S. OUGH (WITH 2 FIGURES) 1 INTRODUCTION 339 2 FREE SO 2 342 2.1 IODIOMETRIC 342 2.2 COLORIMETRIC 344 2.3 AERATION-OXIDATION 345 2.4 GAS SENSING ELECTRODES 346 2.5 POLAROGRAPHIC 347 3 TOTAL SO 2 347 3.1 IODIOMETRIC-RIPPER 348 3.2 AERATION-OXIDATION 348 3.3 GAS-SENSING ELECTRODE AND POLAROGRAPHIC 349 3.4 DIRECT DISTILLATION 349 3.5 PARAROSANILINE 349 3.6 CONTINUOUS FLOW 350 3.7 ENZYMATIC 351 4 GAS CHROMATOGRAPHIC 352 5 OTHER METHODS 353 REFERENCES 353 DETERMINATION OF DIETHYLENE GLYCOL IN WINE L. S. CONTE AND A. MINGUZZI (WITH 5 FIGURES) 1 INTRODUCTION 359 1.1 USE 359 1.2 EMPIRICAL FORMULA 359 1.3 ALTERNATIVE NAMES 359 1.4 PREPARATION 359 1.5 PHYSICAL CHARACTERISTICS . 359 1.6 TOXICOLOGY 360 2 METHODS OF ANALYSIS 360 2.1 ABSTRACTS 360 2.2 EXTENTED FORM METHODS OF ANALYSIS 364 3 CONCLUDING CONSIDERATIONS 371 REFERENCES 372 SUBJECT INDEX 375
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publishDateSort	1988
publisher	Springer
record_format	marc
series2	[Modern methods of plant analysis / New series]
spelling	Wine analysis ed. by H. F. Linskens ... contrib. L. S. Conte ... Berlin [u.a.] Springer 1988 XIV, 381 S. Ill. txt rdacontent n rdamedia nc rdacarrier [Modern methods of plant analysis / New series] 6 Chemische analyses gtt Wijn gtt Wine and wine making Analysis Weintraube (DE-588)4117614-5 gnd rswk-swf Weinanalyse (DE-588)4278838-9 gnd rswk-swf Wein (DE-588)4065133-2 gnd rswk-swf Chemische Analyse (DE-588)4009840-0 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Analyse (DE-588)4122795-5 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Weinanalyse (DE-588)4278838-9 s DE-604 Wein (DE-588)4065133-2 s Lebensmittelchemie (DE-588)4034873-8 s Chemische Analyse (DE-588)4009840-0 s Analyse (DE-588)4122795-5 s Weintraube (DE-588)4117614-5 s Linskens, Hans F. 1921-2007 Sonstige (DE-588)139347585 oth Conte, Lanfranco S. Sonstige oth New series] [Modern methods of plant analysis 6 (DE-604)BV035361205 6 GBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=000548501&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis
spellingShingle	Wine analysis Chemische analyses gtt Wijn gtt Wine and wine making Analysis Weintraube (DE-588)4117614-5 gnd Weinanalyse (DE-588)4278838-9 gnd Wein (DE-588)4065133-2 gnd Chemische Analyse (DE-588)4009840-0 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Analyse (DE-588)4122795-5 gnd
subject_GND	(DE-588)4117614-5 (DE-588)4278838-9 (DE-588)4065133-2 (DE-588)4009840-0 (DE-588)4034873-8 (DE-588)4122795-5 (DE-588)4143413-4
title	Wine analysis
title_auth	Wine analysis
title_exact_search	Wine analysis
title_full	Wine analysis ed. by H. F. Linskens ... contrib. L. S. Conte ...
title_fullStr	Wine analysis ed. by H. F. Linskens ... contrib. L. S. Conte ...
title_full_unstemmed	Wine analysis ed. by H. F. Linskens ... contrib. L. S. Conte ...
title_short	Wine analysis
title_sort	wine analysis
topic	Chemische analyses gtt Wijn gtt Wine and wine making Analysis Weintraube (DE-588)4117614-5 gnd Weinanalyse (DE-588)4278838-9 gnd Wein (DE-588)4065133-2 gnd Chemische Analyse (DE-588)4009840-0 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Analyse (DE-588)4122795-5 gnd
topic_facet	Chemische analyses Wijn Wine and wine making Analysis Weintraube Weinanalyse Wein Chemische Analyse Lebensmittelchemie Analyse Aufsatzsammlung
url	http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=000548501&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
volume_link	(DE-604)BV035361205
work_keys_str_mv	AT linskenshansf wineanalysis AT contelanfrancos wineanalysis

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