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Chemical analysis of grapes and wine : techniques and concepts / Patrick Iland...[et al.].
AUTOR:
Patrick Iland
ISBN:
0958160511
IDIOMA:
eng
PÁGINAS:
IV, 110
AÑO:
2004
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RESUMEN
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This book provides a comprehensive, up to date coverage of the theory and practice of the major chemical analyses conducted throughout the winemaking process. It includes a wide range of chemical analyses of grapes, juice and wine. Helpful hints and troubleshooting sections give many practical clues to make it easy to investigate any problems in carrying out the methods.
Instructions for each analysis follow a step-by-step procedure. Colour photographs illustrate analytical techniques, titration endpoints, apparatus and instrumentation. There are 115 matt plastic-coated colour-coded A4 pages. This book is ideally suited for day-to-day use in the wine laboratory, as a training resource and as a student text in wine courses.
The authors include academics, winemakers, laboratory supervisors and consultants with many years of experience in teaching, research and industry practice.
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INDICE
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Techniques and methods include
•Health and safety awareness
•Laboratory equipment/chemicals
•Solutions, standard solutions, and terms and units of measurement
•Calibrating laboratory equipment
•Validating and checking methods
•Calculations
•General formulae for calculations
•Pipetting and buretting techniques
•Juice total soluble solids
•pH measurement
•Titratable acidity
•Sulfur dioxide
•Reducing sugars
•Volatile acidity
•Alcoholic strength
•Detecting malic and lactic acids by paper/thin layer chromatography
•Carbon dioxide
•Ammonia and free amino acids
•Anthocyanins (colour) and total phenolics of grape berries
•Red wine phenolic measures
•White wine spectral measures
•Stability tests
•Protein stability
•Tartrate stability
•Spectrophometric analysis
•Flame photometry
•Atomic absorption spectrophometry
•High performance liquid chromatography (HPLC)
•Near infrared (NIR) spectrometry/spectroscopy
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