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دانلود کتاب Understanding wine chemistry

دانلود کتاب درک شیمی شراب

Understanding wine chemistry

مشخصات کتاب

Understanding wine chemistry

ویرایش:  
نویسندگان: , ,   
سری:  
ISBN (شابک) : 9781118730706, 1118730712 
ناشر: John Wiley & Sons 
سال نشر: 2016 
تعداد صفحات: 472 
زبان: English 
فرمت فایل : PDF (درصورت درخواست کاربر به PDF، EPUB یا AZW3 تبدیل می شود) 
حجم فایل: 12 مگابایت 

قیمت کتاب (تومان) : 41,000



کلمات کلیدی مربوط به کتاب درک شیمی شراب: شراب و شراب سازی، شیمی، فن آوری و مهندسی / علوم غذایی



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در صورت تبدیل فایل کتاب Understanding wine chemistry به فرمت های PDF، EPUB، AZW3، MOBI و یا DJVU می توانید به پشتیبان اطلاع دهید تا فایل مورد نظر را تبدیل نمایند.

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توضیحاتی در مورد کتاب درک شیمی شراب

شیمی شراب با پیچیدگی خود الهام بخش و به چالش می کشد، و اگرچه این جذاب است، اما می تواند مانعی برای درک بیشتر باشد. این موضوع در درک شیمی شراب ابهام زدایی شده است، که شیمی مهم شراب را در سطح تحصیلات دانشگاهی توضیح می دهد و یک متن مرجع در دسترس برای دانشمندان و شراب سازان آموزش دیده علمی فراهم می کند.
چکیده:
شیمی شراب الهام‌بخش است و با پیچیدگی‌اش به چالش می‌کشد، و اگرچه این جذاب است، اما می‌تواند مانعی برای درک بیشتر باشد. بیشتر بخوانید...

توضیحاتی درمورد کتاب به خارجی

Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike.
Abstract:
Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. Read more...


فهرست مطالب

Content: Foreword xiii    Preface xv    Introduction xvii    The chemical diversity of wine xvii    What is wine? xvii    Chemical reactions in wine xx    Chemistry as a historical record xxi    The chemical senses and wine flavor xxi    References xxiv    Part A Wine Components and Their Reactions 1    1 Water and Ethanol 3    1.1 Introduction 3    1.2 Chemical and physical properties of water 3    1.3 Properties of ethanol and ethanol   water mixtures 4    1.4 Typical ethanol concentrations in wines 6    1.5 Sensory effects of ethanol 7    References 9    2 Carbohydrates 11    2.1 Introduction 11    2.2 Nomenclature, representation, and occurrence of sugars 11    2.3 Physical, chemical, and sensory properties of sugars 14    2.4 Polysaccharides 17    References 18    3 Acids 19    3.1 Introduction 19    3.2 Organic acids in wine 19    3.3 Organic acids, pH, and wine acidity 21    3.4 Acid adjustments 28    3.5 General roles of organic acids and pH in wine reactions 31    3.6 Sensory effects of acids 31    References 32    4 Minerals 34    4.1 Introduction 34    4.2 Origins of metals in wine 35    4.3 Reactions involving metals 35    4.4 Sensory effects of metals 37    4.5 Metals and wine authenticity 37    References 38    5 Amines, Amino Acids, and Proteins 40    5.1 Introduction 40    5.2 Chemistry of amines 40    5.3 Amino acids and related major nitrogenous compounds in wines 41    5.4 Nitrogenous compounds with health effects 44    5.5 Odor-active amines 45    References 48    6 Higher Alcohols 51    6.1 Introduction 51    6.2 Properties of higher alcohols 51    6.3 Origins and concentrations of higher alcohols 52    6.4 Six-carbon (C6) alcohols 53    6.5 Methanol 54    References 55    7 Esters 57    7.1 Introduction 57    7.2 Chemistry of esters 57    7.3 Esters in grapes 60    7.4 Esters formed during winemaking and storage 60    7.5 Sensory effects 65    References 66    8 Isoprenoids 68    8.1 Introduction 68    8.2 General chemical and sensory properties of isoprenoids 68    8.3 Monoterpenoids 69    8.4 Sesquiterpenoids 73    8.5 C13-Norisoprenoids 74    References 76    9 Aldehydes, Ketones, and Related Compounds 79    9.1 Introduction 79    9.2 Acetaldehyde 80    9.3 Short and medium chain aldehydes 80    9.4 Complex carbonyls 84    9.5 Carbonyl reactivity 85    References 86    10 Thiols and Related Sulfur Compounds 88    10.1 Introduction 88    10.2 Varietal sulfur aroma compounds     polyfunctional thiols 91    10.3 Fermentative sulfur aroma compounds 93    10.4 Other sulfur-containing aroma compounds 94    Chemical principles: nucleophiles and electrophiles 95    References 97    11 Introduction to Phenolics 99    11.1 Introduction 99    11.2 Non-flavonoids 102    11.3 Flavonoids 103    References 104    12 Volatile Phenols 105    12.1 Introduction 105    12.2 Structure and chemical properties 105    12.3 Concentrations in wine and sensory effects 107    12.4 Origins in wine and effects on volatile phenol profile 107    References 110    13 Non-flavonoid Phenolics 112    13.1 Introduction 112    13.2 Hydroxycinnamates 112    13.3 Hydroxybenzoic acids 113    13.4 Stilbenes 114    References 115    14 Flavan-3-ols and Condensed Tannin 117    14.1 Introduction 117    14.2 Monomeric catechins 117    14.3 Oligomeric proanthocyanidins and polymeric condensed tannins 119    14.4 Sensory effects 122    Chemical principles: electrophilic aromatic substitution 123    References 125    15 Flavonols 127    15.1 Introduction 127    15.2 Concentrations of flavonols 127    15.3 Effects of growing conditions and winemaking 129    References 129    16 Anthocyanins 131    16.1 Introduction 131    16.2 Structures and forms 131    16.3 Non-covalent interactions: co-pigmentation 133    16.4 Bisulfite bleaching 134    16.5 Wine pigments 135    References 138    17 Sulfur Dioxide 140    17.1 Introduction and terminology 140    17.2 Acid   base chemistry of SO2 141    17.3 Sulfonate adducts,    bound SO2,    and antioxidant effects 143    17.4 Typical sources and concentrations of SO2 in wine 146    17.5 Measurement of molecular, free, and total SO2 146    17.6 Sensory effects 147    References 148    18 Taints, Off-flavors, and Mycotoxins 149    18.1 Introduction 149    18.2 Common wine taints 150    18.3 Off-flavors in wine 155    References 156    Part B Chemistry of Wine Production Processes 159    19 Outline of Wine Production 161    19.1 Introduction 161    19.2 Basic workflow 161    19.3 Processes involved 164    19.4 Tanks and fermenters 166    19.5 Beyond fermentation 169    19.6 Specialty wines 169    References 170    20 Grape Must Composition Overview 172    20.1 Sampling 172    20.2 Sugars 172    20.3 Acids 173    20.4 Phenolics 174    20.5 Nitrogen species 175    20.6 Lipids and waxes 175    20.7 Minerals and vitamins 176    20.8 Isoprenoids 176    20.9 Insoluble materials 176    References 177    21 Maceration and Extraction of Grape Components 179    21.1 Introduction 179    21.2 Pre-fermentative treatments 183    21.3 Maceration treatments during fermentation 186    21.4 Post-fermentation maceration 189    References 190    22 The Biochemistry of Wine Fermentations 194    22.1 Glycolysis 195    22.1.1 Introduction 195    22.1.2 Glycolysis and alcoholic fermentation 196    22.1.3 Glyceropyruvic fermentation 198    22.1.4 Succinic acid and other Krebs cycle intermediates 200    22.1.5 Consequences of glycolysis on wine chemistry 202    References 204    22.2 Fatty Acid Metabolism 205    22.2.1 Introduction 205    22.2.2 Long-chain fatty acid metabolism 205    22.2.3 Mid-chain fatty acids (MCFAs) and ethyl esters 209    22.2.4 Increasing MCFA and their ethyl esters in winemaking 211    References 212    22.3 Amino Acid Metabolism 214    22.3.1 Introduction 214    22.3.2 Nitrogen uptake and catabolite repression 214    22.3.3 Amino acid anabolism, catabolism, and carbon skeletons 216    22.3.4 Higher alcohol formation 216    22.3.5 Acetate ester formation 218    22.3.6 YAN in the winery     requirements, approaches, and consequences 219    References 221    22.4 Sulfur Metabolism 223    22.4.1 Introduction 223    22.4.2 Sulfide production and assimilation 223    22.4.3 Nitrogen sources and H2S formation 226    22.4.4 Timing of formation and residual H2S 227    References 228    22.5 Bacterial Fermentation Products 230    22.5.1 Introduction 230    22.5.2 Lactic acid bacteria 230    22.5.3 Spoilage of wine by bacteria 235    References 237    23 Grape-Derived Aroma Precursors 239    23.1 Glycosidic Precursors to Wine Odorants 240    23.1.1 Introduction 240    23.1.2 Formation of glycosidic aroma precursors in grape berries 242    23.1.3 Glycosidic aroma precursors     extraction 245    23.1.4 Hydrolysis of glycosidic aroma precursors     mechanisms 246    23.1.5 Hydrolysis of glycosides under fermentation and aging conditions 249    References 252    23.2 S-Conjugates 256    23.2.1 Introduction 256    23.2.2 Formation of S-conjugate precursors in berries and juice 257    23.2.3 Conversion of S-conjugate precursors during fermentation 259    23.2.4 Mass balance and alternative pathways to volatile thiol formation 262    References 263    23.3 Conversion of Variety Specific Components, Other 265    23.3.1 Introduction 265    23.3.2 Polyunsaturated fatty acid precursors of C6 compounds 265    23.3.3 Hydroxycinnamic acids, Brettanomyces, and volatile phenols 269    23.3.4 S-methylmethionine and dimethyl sulfide 273    References 275    24 Wine Oxidation 278    24.1 Introduction 278    24.2 Redox reactions 278    24.3 The central tenets of wine oxidation 280    24.4 The central tenets of quinone reactions 283    24.5 The central tenets of the Fenton reaction and byproducts 288    References 291    25 Topics Related to Aging 294    25.1 Introduction 294    25.2 Reactions involving red wine pigments 294    25.3 Hydrolytic and pH-dependent reactions 298    25.4 Activation energy and temperature effects on aging 303    25.5 Effects of oak storage 304    25.6 Sensory effects of different aging conditions 309    Closure performance 312    References 313    26 The Chemistry of Post-fermentation Processing 318    26.1 Cold Stabilization 319    26.1.1 Introduction 319    26.1.2 KHT crystal properties and solubility 320    26.1.3 Critical factors for KHT precipitation 322    26.1.4 Testing for KHT stability 325    26.1.5 Treatments for preventing KHT precipitation 327    26.1.6 CaT and related precipitates 330    References 330    26.2 Fining 332    26.2.1 Introduction 332    26.2.2 Tannin fining with proteins 333    26.2.3 Protein fining with bentonite 338    26.2.4 Miscellaneous fining and related treatments 341    References 343    26.3 Particle Filtration and Reverse Osmosis 346    26.3.1 Introduction 346    26.3.2 Definitions, principles, and characteristics of winery filtration 347    26.3.3 Filtration and fouling 350    26.3.4 Reverse osmosis 354    26.3.5 Sensory effects of filtration 355    References 357    26.4 Distillation 359    26.4.1 Introduction 359    26.4.2 Vapor   liquid equilibria 360    26.4.3 Batch and continuous distillation 365    26.4.4 Spirit composition and cask maturation 373    References 375    27 Additives and Processing Aids 377    27.1 Introduction 377    27.2 Regulations and terminology 377    27.3 Additives and processing aids: functions and comparison across regions 379    References 382    Part C Case Studies: Recent Advances in Wine Chemistry 383    28 Authentication 385    28.1 Introduction 385    28.2 Fraud     categories and detection approaches 385    28.3 Stable isotope ratio analysis to detect glycerol adulteration 387    28.4 Future challenges in wine authentication 389    References 390    29 Optimizing White Wine Aromas 392    29.1 Introduction 392    29.2 Enhancement of varietal thiols 392    29.3 Cofermentation and spontaneous fermentation 394    References 395    30 Appearance of Reduced Aromas during Bottle Storage 397    30.1 Introduction 397    30.2 Potential latent sources of compounds responsible for reduced aromas 397    References 399    31 Grape Genetics, Chemistry, and Breeding 400    31.1 Introduction 400    31.2 Breeding new varieties 400    31.3 Genetics and selection 402    References 403    32 Analytical Innovations and Applications 404    32.1 Introduction 404    32.2 Typical approaches to wine analysis 405    32.3 Multivariate data analysis and chemometrics 408    32.4 Chemometrics in practice     rapid methods for wine analysis 409    32.5 Targeted and untargeted metabolomics of wine 413    References 414    33 New Approaches to Tannin Characterization 417    33.1 Introduction 417    33.2 The challenge of astringency subclasses 418    References 418    Index 420




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