WineChemistryAndBiochemistryGranthlok
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WineChemistryAndBiochemistryGranthlok
M. Victoria Moreno-ArribasM. Carmen PoloEditorsWine Chemistry and BiochemistrySpringerM. Victoria Moreno-Arribas • M. Carmen PoloEditorsWine Chemistry WineChemistryAndBiochemistryGranthlok y and Biochemistry0 SpringerEditorsM. Victoria Moreno-Arribas Institute de Fennentaciones Industrials (CSIC). Madrid Spain mvmoreno@ifi.csic.esM. Carmen Polo Instiluto de Fernientaciones Industriales (CSIC). MadridSpain nicpolol@gmail.comISBN: 978-0-387-74116-1 e-ISBN: 978-0-387-74118-5DOI 10.1007/9 WineChemistryAndBiochemistryGranthlok 78-0-387-74118-5Library of Congress Control Number: 2008938361© Springer Scicncc+Busincss Media, LLC 2009All rights reserved. This work may not be traWineChemistryAndBiochemistryGranthlok
nslated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media. LLC. 233 spring Street. New YoM. Victoria Moreno-ArribasM. Carmen PoloEditorsWine Chemistry and BiochemistrySpringerM. Victoria Moreno-Arribas • M. Carmen PoloEditorsWine Chemistry WineChemistryAndBiochemistryGranthlok and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden.The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are not identified as such, is not to be taken as an WineChemistryAndBiochemistryGranthlok expression of opinion as to whether or not they arc subject to proprietary rights.Printed on acid-free paperspringcr.comForewordWinemaking is a most fWineChemistryAndBiochemistryGranthlok
ascinating and complex transformation process of a raw plant material. Il starts with the arrival of lhe harvest al the cellar and ends with lhe most M. Victoria Moreno-ArribasM. Carmen PoloEditorsWine Chemistry and BiochemistrySpringerM. Victoria Moreno-Arribas • M. Carmen PoloEditorsWine Chemistry WineChemistryAndBiochemistryGranthlok wine is developed and refined. The transformation of grape must in wine is a priori a Spontaneous phenomenon. The microbial complex present on the grape berry is exposed to a new ecosystem when the grapes are crushed and pressed. Il lhen evolves spontaneously following the conditions dictated by bo WineChemistryAndBiochemistryGranthlok th the nature of the microorganisms present and the composition of lhe community.Without lhe skill and attention of the oenologist and winemaker, theWineChemistryAndBiochemistryGranthlok
system would evolve into a fermented product, the quality of which would have little chance of satisfying the consumer. This expertise is based on sciM. Victoria Moreno-ArribasM. Carmen PoloEditorsWine Chemistry and BiochemistrySpringerM. Victoria Moreno-Arribas • M. Carmen PoloEditorsWine Chemistry WineChemistryAndBiochemistryGranthlok ow uses scientific data derived from research in chemistry, biochemistry and microbiology. Together with biochemical reactions catalyzed by enzymes of yeasts and bacteria, chemical reactions also occur between molecules already present in the must, those gradually extracted from the grape solids dur WineChemistryAndBiochemistryGranthlok ing fermentation, those derived from metabolisms and. possibly, also those released by the wood. For many of them the temperature and dissolved oxygenWineChemistryAndBiochemistryGranthlok
parameters related to technological operations of the winery can have dramatic effects and the quality of the final wine depends on the type and inteM. Victoria Moreno-ArribasM. Carmen PoloEditorsWine Chemistry and BiochemistrySpringerM. Victoria Moreno-Arribas • M. Carmen PoloEditorsWine Chemistry WineChemistryAndBiochemistryGranthlok observations used by winemakers. These constitute the foundations on which the basic rules for winemaking and aging were established. Hence, as producers' control of the events of winemaking and aging steadily increased, so did wine quality. First, defects and the most critical alterations have been WineChemistryAndBiochemistryGranthlok avoided. After lhal. know ledge has become more accurate and reliable, and more technological lools have been developed, and now lhe w inemaker can cWineChemistryAndBiochemistryGranthlok
ontrol the evolution of the system as a whole with great efficiency.Continuously, researchers in oenology, both chemists and biologists, appropriate tM. Victoria Moreno-ArribasM. Carmen PoloEditorsWine Chemistry and BiochemistrySpringerM. Victoria Moreno-Arribas • M. Carmen PoloEditorsWine Chemistry WineChemistryAndBiochemistryGranthlok nalysis.VForewordincreasingly present in the laboratory alongside chemical analysis methods, reveals the importance of molecules present even at very low concentrations and the importance of interactions between them. Genomics is used in research on yeast and bacteria and reveals the extraordinary c WineChemistryAndBiochemistryGranthlok omplexity of the microbial consortium, giving microbiologists keys for the optimal use of the natural biodiversity of species involved in fermentationWineChemistryAndBiochemistryGranthlok
.The authors, invited by M.c. Polo and M.v. Moreno-Arribas to write this book, are recognized in their own held for their research and ability to tranM. Victoria Moreno-ArribasM. Carmen PoloEditorsWine Chemistry and BiochemistrySpringerM. Victoria Moreno-Arribas • M. Carmen PoloEditorsWine Chemistry WineChemistryAndBiochemistryGranthlok field.With this manual, ocnologists will be able to update their knowledge and benefit from a deeper understanding of the phenomena they observe in practice. Moreover. researchers in oenology are now' highly specialized, and must conduct their activities at the basic level, while finding in the cell WineChemistryAndBiochemistryGranthlok ars and caves the elements of their thinking. While in the laboratories, chemists specializing in macromolecules or volatile compounds and microbiologWineChemistryAndBiochemistryGranthlok
ists specializing in yeasts or bacteria must continue their research into the interactions taking place. Working individually without know ledge of reM. Victoria Moreno-ArribasM. Carmen PoloEditorsWine Chemistry and BiochemistrySpringerM. Victoria Moreno-Arribas • M. Carmen PoloEditorsWine Chemistry WineChemistryAndBiochemistryGranthlok t from this handbook that enables them to contemplate and understand the results and progress made in other specialities related to this area.ƯMR oenologie.Aline LonvaudUniversité Victor Segalen Bordeaux 2351 Cours de la Liberation. 33405 Talence Cedex. France WineChemistryAndBiochemistryGranthlok M. Victoria Moreno-ArribasM. Carmen PoloEditorsWine Chemistry and BiochemistrySpringerM. Victoria Moreno-Arribas • M. Carmen PoloEditorsWine ChemistryGọi ngay
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