Wine Analysis: Molecular Methods of Plant Analysis, cartea 6
Editat de Hans-Ferdinand Linskens Contribuţii de L.S. Conte Editat de John F. Jackson Contribuţii de H. Eschnauer, T. Henick-Kling, J.F. Jackson, H.F. Linskens, G.J. Martin, M.L. Martin, A. Minguzzi, R. Neeb, A.C. Noble, C. S. Ough, A. Rapp, W. Simpkins, V.L. Singleton, T.C. Somers, W.R. Sponholz, E. Veretteen Limba Engleză Paperback – 15 apr 2014
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Specificații
ISBN-13: 9783642833427
ISBN-10: 364283342X
Pagini: 400
Ilustrații: XV, 381 p. 9 illus.
Dimensiuni: 170 x 244 x 27 mm
Greutate: 0.64 kg
Ediția:Softcover reprint of the original 1st ed. 1988
Editura: Springer Berlin, Heidelberg
Colecția Springer
Seria Molecular Methods of Plant Analysis
Locul publicării:Berlin, Heidelberg, Germany
ISBN-10: 364283342X
Pagini: 400
Ilustrații: XV, 381 p. 9 illus.
Dimensiuni: 170 x 244 x 27 mm
Greutate: 0.64 kg
Ediția:Softcover reprint of the original 1st ed. 1988
Editura: Springer Berlin, Heidelberg
Colecția Springer
Seria Molecular Methods of Plant Analysis
Locul publicării:Berlin, Heidelberg, Germany
Public țintă
ResearchCuprins
Wine Analysis.- 1 Analytical Methods and Wine Laws.- 2 Tasting Procedure.- 3 Wine Analysis as an Additional Quality Criterion.- 4 Has the Quality of Wines Improved?.- 5 Wine as an Object of Culture.- 6 Analysis in the Detection of Wine Forgery.- Analysis of Wine Sensory Properties.- 1 Introduction.- 2 Types of Sensory Tests.- 3 Correlation of Sensory and Instrumental Data.- 4 Conducting Sensory Tests.- 5 Conclusion.- References.- Wine Aroma from Gas Chromatographic Analysis.- References.- Micro-Element Analysis in Wine and Grapes.- 1 Introduction.- 2 General Problems Regarding Trace Element Analysis.- 3 Methods of Trace Element Analysis.- 4 “Enologic” Speciation.- 5 “Enologic” Taxonomy (Pattern Recognition).- References.- Acids and Amino Acids in Grapes and Wines.- 1 Introduction.- 2 Organic Acids.- 3 Amino Acids.- References.- Alcohols Derived from Sugars and Other Sources and Fullbodiedness of Wines.- 1 Introduction.- 2 Analytical Methods.- 3 Biochemistry of Alcohol and Polyol Formation, and Their Occurrence in Wines.- 4 Conclusion.- References.- Wine Phenols.- 1 Introduction.- 2 Determination of Specific Individual Phenolic Substances.- 3 Estimation of Phenols of Wines by Groups, Phenols Other than Flavonoids.- 4 Flavonoids in Grapes and Wines.- 5 Total Phenols.- 6 Phenol Grouping Analyses.- 7 Concluding Comments and Multiple Comparisons.- References.- Phenolic Composition of Natural Wine Types.- 1 Introduction.- 2 Phenolic Components of Wine Grapes.- 3 Measurement of Total Wine Phenolics.- 4 Phenolic Composition of White Wines.- 5 The Colour of Red Wine.- 6 Analytical Methods.- 7 Summary.- References.- The Site-Specific Natural Isotope Fractionation-NMR Method Applied to the Study of Wines.- 1 Stable Isotopes and Site-Specific Natural Isotope Fractionation.-2 Theoretical Bases of Isotopic Characterization.- 3 Experimental Techniques of Isotopic Characterization.- 4 Basic Mechanisms of Isotope Fractionation from Sugar Solutions to Fermented Alcohol-Water Mixtures.- 5 Isotope Fractionation as a Source of Information on Environmental Factors.- 6 The Control of Chaptalization and Watering of Wines.- 7 SNIF-NMR Applied to the Characterization of Natural Products and to the Study of Metabolism.- References.- Yeast and Bacterial Control in Winemaking.- 1 Introduction.- 2 Yeasts.- 3 Bacteria.- 4 Conclusion.- References.- Detection of Illicit Spirits.- 1 Introduction.- 2 Major Volatile Congener Profiles.- 3 Stable Isotope Ratio Analysis.- 4 Trace Elements.- 5 Minor Organic Constituents of Illicit Spirits.- 6 Other Methods of Detection.- 7 Conclusion.- References.- Determination of Sulfur Dioxide in Grapes and Wines.- 1 Introduction.- 2 Free SO2.- 3 Total SO2.- 4 Gas Chromatographic.- 5 Other Methods.- References.- Determination of Diethylene Glycol in Wine.- 1 Introduction.- 2 Methods of Analysis.- 3 Concluding Considerations.- References.