Hyphenated Techniques in Grape and Wine Chemistry
(Sprache: Englisch)
· Presents the established, modern applications of hyphenated techniques in the analysis and study of the chemistry of grape, wine, and grape derivative products.
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· Presents the established, modern applications of hyphenated techniques in the analysis and study of the chemistry of grape, wine, and grape derivative products.
Klappentext zu „Hyphenated Techniques in Grape and Wine Chemistry “
This book presents the principal modern applications of hyphenated techniques used in the analysis and study of grape, wine, and grape-derivative products chemistry. Applications are performed by the use of techniques such as liquid- and gas-phase chromatography (LC, GC) and capillary electrophoresis (CE) coupled with spectrophotometric detectors (UV, DAD, FL), mass spectrometry (MS), detectors for gas chromatography (FID, ECD), and inductively coupled plasma-mass spectrometry (ICP-MS). These applications to oenology are described with particular attention to methods developed by instrumentation usually present in the laboratory, and with the better performances and reliability. Also principal applications of modern sample preparation methods, such as solid-phase-extraction and solid-phase-microextraction (SPME, SPE) in the oenology field, are described. At the end of each chapter the principal literature on the topic, is reported.A number of methods are presented for a complete study of the high complex grape and wine chemistry, by analysis of classes of compounds such as organic acids, sugars, hydroxycinnamiltartaric acids, carbonyl compounds, proteins, resveratrol and piceatannol, polyphenols such as anthocyanins and derivatives, flavonols, flavanols and proanthocyanidins, volatile compounds such as esters, alcohols, phenols, monoterpenes and sulphur compounds, contaminants such as ochratoxin A (OTA), biogenic amines, ethylphenols, chloroanisoles, pesticide residues, elements and inorganic anions.
This volume is intended not only as a guide for research and quality control laboratories, but also as an up-to-date source for students beginning work in the field of oenological analytical chemistry.
This book presents the principal modern applications of hyphenated techniques used in the analysis and study of grape, wine, and grape-derivative products chemistry. Applications are performed by the use of techniques such as liquid- and gas-phase chromatography (LC, GC) and capillary electrophoresis (CE) coupled with spectrophotometric detectors (UV, DAD, FL), mass spectrometry (MS), detectors for gas chromatography (FID, ECD), and inductively coupled plasma-mass spectrometry (ICP-MS). These applications to oenology are described with particular attention to methods developed by instrumentation usually present in the laboratory, and with the better performances and reliability. Also principal applications of modern sample preparation methods, such as solid-phase-extraction and solid-phase-microextraction (SPME, SPE) in the oenology field, are described. At the end of each chapter the principal literature on the topic, is reported.
A number of methods are presented for a complete study of the high complex grape and wine chemistry, by analysis of classes of compounds such as organic acids, sugars, hydroxycinnamiltartaric acids, carbonyl compounds, proteins, resveratrol and piceatannol, polyphenols such as anthocyanins and derivatives, flavonols, flavanols and proanthocyanidins, volatile compounds such as esters, alcohols, phenols, monoterpenes and sulphur compounds, contaminants such as ochratoxin A (OTA), biogenic amines, ethylphenols, chloroanisoles, pesticide residues, elements and inorganic anions.
This volume is intended not only as a guide for research and quality control laboratories, but also as an up-to-date source for students beginning work in the field of oenological analytical chemistry.
A number of methods are presented for a complete study of the high complex grape and wine chemistry, by analysis of classes of compounds such as organic acids, sugars, hydroxycinnamiltartaric acids, carbonyl compounds, proteins, resveratrol and piceatannol, polyphenols such as anthocyanins and derivatives, flavonols, flavanols and proanthocyanidins, volatile compounds such as esters, alcohols, phenols, monoterpenes and sulphur compounds, contaminants such as ochratoxin A (OTA), biogenic amines, ethylphenols, chloroanisoles, pesticide residues, elements and inorganic anions.
This volume is intended not only as a guide for research and quality control laboratories, but also as an up-to-date source for students beginning work in the field of oenological analytical chemistry.
Inhaltsverzeichnis zu „Hyphenated Techniques in Grape and Wine Chemistry “
Chapter IPrincipal Parameters of Grape Ripening and Wine Fermentation
Rocco Di Stefano & Riccardo Flamini
Chapter II
High Performance Liquid Chromatography Analysis of Grape and Wine Polyphenols
Rocco Di Stefano & Riccardo Flamini
Chapter III
Polyphenols Analysis by Liquid-Mass Spectrometry
Riccardo Flamini & Mirko De Rosso
Chapter IV
Grape and Wine Contaminants: Ochratoxin A, Biogenic Amines, Trichloroanisole and Ethylphenols
Riccardo Flamini & Roberto Larcher
Chapter V
Analysis of Aroma Compounds in Wine
Giuseppe Versini, Eduardo Dellacassa, Silvia Carlin, Bruno Fedrizzi, Franco Magno
Chapter VI
Analysis of Pesticide Residues in Grape and Wine
Paolo Cabras & Pierluigi Caboni
Chapter VII
Proteins and Peptides in Grape & Wine
Andrea Curioni, Simone Vincenzi & Riccardo Flamini
Chapter VIII
Elements and Inorganic Anions in Winemaking: Analysis and Applications
Roberto Larcher & Giorgio Nicolini
Autoren-Porträt
Chapter IPrincipal Parameters of Grape Ripening and Wine FermentationRocco Di Stefano&Riccardo FlaminiChapter IIHigh Performance Liquid Chromatography Analysis of Grape and Wine PolyphenolsRocco Di Stefano&Riccardo FlaminiChapter IIIPolyphenols Analysis by Liquid-Mass SpectrometryRiccardo Flamini&Mirko De RossoChapter IVGrape and Wine Contaminants: Ochratoxin A, Biogenic Amines, Trichloroanisole and EthylphenolsRiccardo Flamini&Roberto LarcherChapter VAnalysis of Aroma Compounds in WineGiuseppe Versini, Eduardo Dellacassa, Silvia Carlin, Bruno Fedrizzi, Franco MagnoChapter VIAnalysis of Pesticide Residues in Grape and WinePaolo Cabras&Pierluigi CaboniChapter VIIProteins and Peptides in Grape&WineAndrea Curioni, Simone Vincenzi&Riccardo FlaminiChapter VIIIElements and Inorganic Anions in Winemaking: Analysis and ApplicationsRoberto Larcher&Giorgio Nicolini
Bibliographische Angaben
- 2008, 1. Auflage, 360 Seiten, Maße: 16,2 x 23,9 cm, Gebunden, Englisch
- Herausgegeben: Riccardo Flamini
- Verlag: Wiley & Sons
- ISBN-10: 0470061871
- ISBN-13: 9780470061879
- Erscheinungsdatum: 22.04.2008
Sprache:
Englisch
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