Understanding Wine Chemistry 1st edition by Andrew Waterhouse, Gavin Sacks, David Jeffery – Ebook PDF Instant Download/Delivery: 1118730706, 9781118730706
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ISBN 10: 1118730706
ISBN 13: 9781118730706
Author: Andrew Waterhouse, Gavin Sacks, David Jeffery
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.
Understanding Wine Chemistry:
- Summarizes the compounds found in wine, their basic chemical properties and their contribution to wine stability and sensory properties
- Focuses on chemical and biochemical reaction mechanisms that are critical to wine production processes such as fermentation, aging, physiochemical separations and additions
- Includes case studies showing how chemistry can be harnessed to enhance wine color, aroma, flavor, balance, stability and quality.
This descriptive text provides an overview of wine components and explains the key chemical reactions they undergo, such as those controlling the transformation of grape components, those that arise during fermentation, and the evolution of wine flavor and color. The book aims to guide the reader, who perhaps only has a basic knowledge of chemistry, to rationally explain or predict the outcomes of chemical reactions that contribute to the diversity observed among wines. This will help students, winemakers and other interested individuals to anticipate the effects of wine treatments and processes, or interpret experimental results based on an understanding of the major chemical reactions that can occur in wine.
Understanding Wine Chemistry 1st Table of contents:
Part A: Wine Components and Their Reactions
1 Water and Ethanol
1.1 Introduction
1.2 Chemical and physical properties of water
1.3 Properties of ethanol and ethanol–water mixtures
1.4 Typical ethanol concentrations in wines
1.5 Sensory effects of ethanol
References
2 Carbohydrates
2.1 Introduction
2.2 Nomenclature, representation, and occurrence of sugars
2.3 Physical, chemical, and sensory properties of sugars
2.4 Polysaccharides
References
3 Acids
3.1 Introduction
3.2 Organic acids in wine
3.3 Organic acids, pH, and wine acidity
3.4 Acid adjustments
3.5 General roles of organic acids and pH in wine reactions
3.6 Sensory effects of acids
References
4 Minerals
4.1 Introduction
4.2 Origins of metals in wine
4.3 Reactions involving metals
4.4 Sensory effects of metals
4.5 Metals and wine authenticity
References
5 Amines, Amino Acids, and Proteins
5.1 Introduction
5.2 Chemistry of amines
5.3 Amino acids and related major nitrogenous compounds in wines
5.4 Nitrogenous compounds with health effects
5.5 Odor‐active amines
References
6 Higher Alcohols
6.1 Introduction
6.2 Properties of higher alcohols
6.3 Origins and concentrations of higher alcohols
6.4 Six‐carbon (C6) alcohols
6.5 Methanol
References
7 Esters
7.1 Introduction
7.2 Chemistry of esters
7.3 Esters in grapes
7.4 Esters formed during winemaking and storage
7.5 Sensory effects
References
8 Isoprenoids
8.1 Introduction
8.3 Monoterpenoids
8.4 Sesquiterpenoids
8.5 C13‐Norisoprenoids
References
9 Aldehydes, Ketones, and Related Compounds
9.1 Introduction
9.2 Acetaldehyde
9.3 Short and medium chain aldehydes
9.4 Complex carbonyls
9.5 Carbonyl reactivity
References
10 Thiols and Related Sulfur Compounds
10.1 Introduction
10.2 Varietal sulfur aroma compounds – polyfunctional thiols
10.3 Fermentative sulfur aroma compounds
10.4 Other sulfur‐containing aroma compounds
References
11 Introduction to Phenolics
11.1 Introduction
11.2 Non‐flavonoids
11.3 Flavonoids
References
12 Volatile Phenols
12.1 Introduction
12.2 Structure and chemical properties
12.3 Concentrations in wine and sensory effects
12.4 Origins in wine and effects on volatile phenol profile
References
13 Non‐flavonoid Phenolics
13.1 Introduction
13.2 Hydroxycinnamates
13.3 Hydroxybenzoic acids
13.4 Stilbenes
References
14 Flavan‐3‐ols and Condensed Tannin
14.1 Introduction
14.2 Monomeric catechins
14.3 Oligomeric proanthocyanidins and polymeric condensed tannins
14.4 Sensory effects
References
15 Flavonols
15.1 Introduction
15.2 Concentrations of flavonols
15.3 Effects of growing conditions and winemaking
References
16 Anthocyanins
16.1 Introduction
16.2 Structures and forms
16.3 Non‐covalent interactions: co‐pigmentation
16.4 Bisulfite bleaching
16.5 Wine pigments
References
17 Sulfur Dioxide
17.1 Introduction and terminology
17.2 Acid–base chemistry of SO2
17.3 Sulfonate adducts, “bound SO2,” and antioxidant effects
17.4 Typical sources and concentrations of SO2 in wine
17.5 Measurement of molecular, free, and total SO2
17.6 Sensory effects
References
18 Taints, Off‐flavors, and Mycotoxins
18.1 Introduction
18.2 Common wine taints
18.3 Off‐flavors in wine
References
Part B: Chemistry of Wine Production Processes
19 Outline of Wine Production
19.1 Introduction
19.2 Basic workflow
19.3 Processes involved
19.4 Tanks and fermenters
19.5 Beyond fermentation
19.6 Specialty wines
References
20 Grape Must Composition Overview
20.1 Sampling
20.2 Sugars
20.3 Acids
20.4 Phenolics
20.5 Nitrogen species
20.6 Lipids and waxes
20.7 Minerals and vitamins
20.8 Isoprenoids
20.9 Insoluble materials
References
21 Maceration and Extraction of Grape Components
21.1 Introduction
21.2 Pre‐fermentative treatments
21.3 Maceration treatments during fermentation
21.4 Post‐fermentation maceration
References
22 The Biochemistry of Wine Fermentations
22.1 Glycolysis
22.1.1 Introduction
22.1.2 Glycolysis and alcoholic fermentation
22.1.3 Glyceropyruvic fermentation
22.1.4 Succinic acid and other Krebs cycle intermediates
22.1.5 Consequences of glycolysis on wine chemistry
References
22.2 Fatty Acid Metabolism
22.2.1 Introduction
22.2.2 Long‐chain fatty acid metabolism
22.2.3 Mid‐chain fatty acids (MCFAs) and ethyl esters
22.2.4 Increasing MCFA and their ethyl esters in winemaking
References
22.3 Amino Acid Metabolism
22.3.1 Introduction
22.3.2 Nitrogen uptake and catabolite repression
22.3.3 Amino acid anabolism, catabolism, and carbon skeletons
22.3.4 Higher alcohol formation
22.3.5 Acetate ester formation
22.3.6 YAN in the winery – requirements, approaches, and consequences
References
22.4 Sulfur Metabolism
22.4.1 Introduction
22.4.2 Sulfide production and assimilation
22.4.3 Nitrogen sources and H2S formation
22.4.4 Timing of formation and residual H2S
References
22.5 Bacterial Fermentation Products
22.5.1 Introduction
22.5.2 Lactic acid bacteria
22.5.3 Spoilage of wine by bacteria
References
23 Grape‐Derived Aroma Precursors
23.1 Glycosidic Precursors to Wine Odorants
23.1.1 Introduction
23.1.2 Formation of glycosidic aroma precursors in grape berries
23.1.3 Glycosidic aroma precursors – extraction
23.1.4 Hydrolysis of glycosidic aroma precursors – mechanisms
References
23.2 S‐Conjugates
23.2.1 Introduction
23.2.2 Formation of S‐conjugate precursors in berries and juice
23.2.3 Conversion of S‐conjugate precursors during fermentation
23.2.4 Mass balance and alternative pathways to volatile thiol formation
References
23.3 Conversion of Variety Specific Components, Other
23.3.1 Introduction
23.3.2 Polyunsaturated fatty acid precursors of C6 compounds
23.3.3 Hydroxycinnamic acids, Brettanomyces, and volatile phenols
23.3.4 S‐methylmethionine and dimethyl sulfide
References
24 Wine Oxidation
24.1 Introduction
24.2 Redox reactions
24.3 The central tenets of wine oxidation
24.4 The central tenets of quinone reactions
24.5 The central tenets of the Fenton reaction and byproducts
References
25 Topics Related to Aging
25.1 Introduction
25.2 Reactions involving red wine pigments
25.3 Hydrolytic and pH‐dependent reactions
25.4 Activation energy and temperature effects on aging
25.5 Effects of oak storage
25.6 Sensory effects of different aging conditions
References
26 The Chemistry of Post‐fermentation Processing
26.1 Cold Stabilization
26.1.1 Introduction
26.1.2 KHT crystal properties and solubility
26.1.3 Critical factors for KHT precipitation
26.1.4 Testing for KHT stability
26.1.5 Treatments for preventing KHT precipitation
26.1.6 CaT and related precipitates
References
26.2 Fining
26.2.1 Introduction
26.2.2 Tannin fining with proteins
26.2.3 Protein fining with bentonite
26.2.4 Miscellaneous fining and related treatments
References
26.3 Particle Filtration and Reverse Osmosis
26.3.1 Introduction
26.3.2 Definitions, principles, and characteristics of winery filtration
26.3.3 Filtration and fouling
6.3.4 Reverse osmosis
26.3.5 Sensory effects of filtration
References
26.4 Distillation
26.4.1 Introduction
26.4.2 Vapor–liquid equilibria
26.4.3 Batch and continuous distillation
26.4.4 Spirit composition and cask maturation
References
27 Additives and Processing Aids
27.1 Introduction
27.2 Regulations and terminology
27.3 Additives and processing aids: functions and comparison across regions
References
Part C: Case Studies: Recent Advances in Wine Chemistry
28 Authentication
28.1 Introduction
28.2 Fraud – categories and detection approaches
28.3 Stable isotope ratio analysis to detect glycerol adulteration
28.4 Future challenges in wine authentication
References
29 Optimizing White Wine Aromas
29.1 Introduction
29.2 Enhancement of varietal thiols
29.3 Cofermentation and spontaneous fermentation
References
30 Appearance of Reduced Aromas during Bottle Storage
30.1 Introduction
30.2 Potential latent sources of compounds responsible for reduced aromas
References
31 Grape Genetics, Chemistry, and Breeding
31.1 Introduction
31.2 Breeding new varieties
31.3 Genetics and selection
References
32 Analytical Innovations and Applications
32.1 Introduction
32.2 Typical approaches to wine analysis
32.3 Multivariate data analysis and chemometrics
32.4 Chemometrics in practice – rapid methods for wine analysis
32.5 Targeted and untargeted metabolomics of wine
References
33 New Approaches to Tannin Characterization
33.1 Introduction
33.2 The challenge of astringency subclasses
References
Index
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Tags: Andrew Waterhouse, Gavin Sacks, David Jeffery, Understanding Wine