Understanding wine chemistry. (2016)

• Record Type: Book
• Further Information: Note: By Andrew L. Waterhouse, University of California, Department of Viticulture and Enology, USA, Gavin L. Sacks, Cornell University, Department of Food Science, USA, David W. Jeffery, The University of Adelaide, Department of Wine and Food Science, Australia.
• Other Names: Waterhouse, Andrew Leo; Sacks, Gavin L, 1978-; Jeffery, David W, 1972-
• Contents: Foreword Preface Part A. Wine Components and Their Reactions Chapter 0 Introduction 2 0.1 The Chemical Diversity of Wine 2 0.2 What is Wine? 2 0.3 Chemical Reactions in Wine 4 0.4 Chemistry as a Historical Record 5 0.5 The Chemical Senses and Wine Flavor 6 0.6 References 8 Chapter 1 Water and Ethanol 11 1.1 Introduction 11 1.2 Chemical and Physical Properties of Water 11 1.3 Properties of Ethanol and Ethanol-Water Mixtures 12 1.4 Typical Ethanol Concentrations in Wines 15 1.5 Sensory Effects of Ethanol 15 1.6 References 18 Chapter 2 Carbohydrates 21 2.1 Introduction 21 2.2 Nomenclature, Representation and Occurrence of Sugars 21 2.3 Physical, Chemical, and Sensory Properties of Sugars 24 2.3.1 Sugar Alcohols 25 2.3.2 Sugar Acids 26 2.4 Polysaccharides 26 2.5 References 27 Chapter 3 Acids 29 3.1 Introduction 29 3.2 Organic Acids in Wine 29 3.2.1 Major Organic Acids 29 3.2.2 Minor Volatile Fermentation-derived Acids and Other Organic Acids 30 3.3 Organic Acids, pH and Wine Acidity 31 3.4 Acid Adjustments 36 3.5 General Roles of Organic Acids and pH in Wine Reactions 39 3.6 Sensory Effects of Acids 39 3.7 References 40 Chapter 4 Minerals 41 4.1 Introduction 41 4.2 Origins of Metals in Wine 42 4.3 Reactions Involving Metals 42 4.4 Sensory Effects of Metals 43 4.5 Metals and Wine Authenticity 44 4.6 References 44 Chapter 5 Amines, Amino Acids and Proteins 46 5.1 Introduction 46 5.2 Chemistry of Amines 46 5.3 Amino Acids and Related Major Nitrogenous Compounds in Wines 47 5.3.1 Amino Acids and Ammonia 47 5.3.2 Oligopeptides 48 5.3.3 Proteins 49 5.4 Nitrogenous compounds with health effects 49 5.4.1 Biogenic Amines 49 5.4.2 Ethyl carbamate 50 5.5 Odor-active Amines 51 5.5.1 Varietal Amines – Methoxypyrazines and “Foxy” Aniline Derivatives 51 5.5.2 “Mousy” Imines 53 5.6 References 54 Chapter 6 Higher Alcohols 57 6.1 Introduction 57 6.2 Properties of Higher Alcohols 57 6.3 Origins and Concentrations of Higher Alcohols 57 6.4 Six-carbon (C6) Alcohols 59 6.5 Methanol 60 6.6 References 62 Chapter 7 Esters 86 7.1 Introduction 86 7.2 Chemistry of Esters 86 7.3 Esters in Grapes 89 7.4 Esters Formed During Winemaking and Storage 89 7.3.1 Ethyl and Acetate Esters 89 7.3.2 Aliphatic γ-Lactones 91 7.5 Sensory Effects 93 7.6 References 94 Chapter 8 Isoprenoids 96 8.1 Introduction 96 8.2 Monoterpenoids 98 8.3 Sesquiterpenoids 101 8.4 C13-Norisoprenoids 101 8.5 References 103 Chapter 9 Aldehydes, Ketones and Related Compounds 106 9.1 Introduction 106 9.2 Acetaldehyde 107 9.3 Short and Medium Chain Aldehydes 109 9.4 Complex Carbonyls 111 9.5 Carbonyl Reactivity 112 9.6 References 113 Chapter 10 Thiols and Related Sulfur Compounds 117 10.1 Introduction 117 10.2 Varietal Sulfur Aroma Compounds – Polyfunctional Thiols 121 10.3 Fermentative Sulfur Aroma Compounds 122 10.4 Other Sulfur-Containing Aroma Compounds 123 Side Bar 124 Electrophiles and Nucleophiles 10.5 References 125 Chapter 11 Introduction to Phenolics 128 11.1 Introduction 128 11.2 Non-Flavonoids 132 11.3 Flavonoids 132 11.4 References 133 Chapter 12 Volatile Phenols 136 12.1 Introduction 136 12.2 Structure and Chemical Properties 136 12.3 Concentrations in Wine and Sensory Effects 136 12.4 Origins in Wine and Effects on Volatile Phenol Profile 138 12.5 References 140 Chapter 13 Non-Flavonoid Phenolics 142 13.1 Introduction 142 13.2 Hydroxycinnamates 142 13.3 Hydroxybenzoic Acids 143 13.4 Stilbenes 144 13.5 References 145 Chapter 14 Flavan-3-ols and Condensed Tannin 148 14.1 Introduction 148 14.2 Monomeric Catechins 149 14.3 Oligomeric Proanthocyanidins and Polymeric Condensed Tannins 150 14.4 Sensory Effects 153 Sidebar 153 Electrophilic Aromatic Substitution 153 14.5 References 155 Chapter 15 Flavonols 159 15.1 Introduction 159 15.2 Concentrations of Flavonols 159 15.3 Effects of Growing Conditions and Winemaking 161 15.4 References 162 Chapter 16 Anthocyanins 165 16.1 Introduction 165 16.2 Structures and Forms 165 16.3 Non-covalent Interactions: Co-Pigmentation 167 16.4 Sulfite Bleaching 168 16.5 Wine Pigments 169 16.6 References 172 Chapter 17 Sulfur Dioxide 175 17.1 Introduction and Terminology 175 17.2 Acid-Base Chemistry of SO2 176 17.3 Sulfonate Adducts, ‘Bound SO2’, and Antioxidant Effects 177 17.4 Typical Sources and Concentrations of SO2 in Wine 180 17.5 Measurement of Molecular, Free, and Total SO2 181 17.6 Sensory Effects 181 17.7 References 182 Chapter 18 Taints, Off-flavors and Mycotoxins 184 18.1 Introduction 184 18.2 Common Wine Taints 184 18.3 Off-flavors in Wine 188 18.4 References 190 Part B. Chemistry of Wine Production Processes Chapter 19 Outline of Wine Production 4 19.1 Introduction 4 19.2 Basic Workflow 5 19.3 Processes Involved 8 19.4 Tanks and Fermenters 10 19.5 Beyond Fermentation 12 19.6 Specialty Wines 13 19.7 References 14 Chapter 20 Grape Must Composition Overview 59 20.1 Sampling 59 20.2 Sugars 59 20.3 Acids 60 20.4 Phenolics 61 20.5 Nitrogen Species 61 20.6 Lipids and Waxes 62 20.7 Minerals and Vitamins 63 20.8 Isoprenoids 63 20.9 Insoluble Materials 63 20.10 References 64 Chapter 21 Maceration and Extraction of Grape Components 69 21.1 Introduction 69 21.2 Pre-fermentative Treatments 74 21.3 Maceration Treatments during Fermentation 77 21.4 Post-fermentation Maceration 82 21.5 References 83 22 The Biochemistry of Wine Fermentations Chapter 22.1 Glycolysis 91 22.1.1 Introduction 91 22.1.2 Glycolysis and Alcoholic Fermentation 92 22.1.3 Glyceropyruvic Fermentation 94 22.1.4 Succinic Acid and other Krebs Cycle Intermediates 96 22.1.5 Consequences of Glycolysis on Wine Chemistry 99 22.1.6 References 101 Chapter 22.2 Fatty Acid Metabolism 105 22.2.1 Introduction 105 22.2.2 Long-chain Fatty Acid Metabolism 106 22.2.3 Mid-chain Fatty Acids (MCFA) and Ethyl Esters 109 22.2.4 Increasing MCFA and their Ethyl Esters in Winemaking 110 22.2.5 References 112 Chapter 22.3 Amino Acid Metabolism 114 22.3.1 Introduction 114 22.3.2 Nitrogen Uptake and Catabolite Repression 114 22.3.2 Amino Acid Anabo
• Publisher Details: Chichester, West Sussex, UK : John Wiley & Sons, Inc
• Publication Date: 2016
• Extent: 1 online resource
• Subjects: 663/.2; Wine and wine making -- Chemistry; Wine and wine making -- Chemistry; TECHNOLOGY & ENGINEERING / Food Science; Electronic books
• Languages: English
• ISBNs: 9781118730713; 1118730712; 9781118730706; 1118730704; 9781118730720; 1118730720
• Related ISBNs: 9781118627808; 1118627806
• Notes: Note: Includes bibliographical references and index.; Note: Description based on print version record and CIP data provided by publisher.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.