標(biāo)題: Titlebook: Basic Protocols in Enology and Winemaking; Maurício Bonatto Machado de Castilhos Book 2023 The Editor(s) (if applicable) and The Author(s) [打印本頁(yè)] 作者: 可憐 時(shí)間: 2025-3-21 16:05
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書目名稱Basic Protocols in Enology and Winemaking讀者反饋
書目名稱Basic Protocols in Enology and Winemaking讀者反饋學(xué)科排名
作者: dominant 時(shí)間: 2025-3-21 23:27 作者: Inoperable 時(shí)間: 2025-3-22 02:31 作者: 無(wú)聊的人 時(shí)間: 2025-3-22 04:33 作者: 狗窩 時(shí)間: 2025-3-22 12:31
https://doi.org/10.1007/978-3-030-74590-5imits, and taxes applied?in many countries,?the alcohol content is one of the most relevant parameters, that is controlled in wine production all around the world. This chapter clearly explains the principal methods used to perform ethanol analysis in the enology field, describing the methodologies,作者: 上坡 時(shí)間: 2025-3-22 15:17
Conceptualising Hidden Geographiesure of wines. This chapter consists of the compilation and discussion of classical methods (refractometry, chemical, enzymatic, and liquid chromatography) and those of high analytical complexity such as infrared spectroscopy (FTIR), gas chromatography, and nuclear magnetic resonance (NMR). In additi作者: AROMA 時(shí)間: 2025-3-22 19:15
Chapter 9 Several Complex Variables,g cardiovascular and neurodegenerative diseases, inflammation, and cancer incidence. Due to this health benefits, consumers are seeking foods and beverages with a natural composition and low processing, rich in phenolic compounds to improve the quality of their diet. The phenolic compounds are divid作者: 歡樂東方 時(shí)間: 2025-3-23 00:28 作者: ineluctable 時(shí)間: 2025-3-23 05:13
https://doi.org/10.1007/978-3-642-33950-9e. Most grapes produce five different anthocyanin classes, each presenting different chromatic attributes and oxygen predispositions since they present two phenolic rings and one heterocyclic pirano ring, determining high chemical instability. Red wines maintain their intense red color with high sta作者: 綠州 時(shí)間: 2025-3-23 06:07 作者: Counteract 時(shí)間: 2025-3-23 11:15
Valerie Caven,Stefanos Nachmias They are responsible for specific sensory properties such as astringency, and bitterness, acting on the stability of the wine color, and taking part in the antioxidant compounds. The interest in identifying flavan-3-ols has grown in the last decades since the development of new instruments allowing作者: fiscal 時(shí)間: 2025-3-23 15:35 作者: Rustproof 時(shí)間: 2025-3-23 21:52
Christopher Lawton,Daniel Wheatleyds have been reported for the determination of resveratrol in wine, which are primarily based on chromatographic techniques like high-performance liquid chromatography (HPLC), capillary electrophoresis (CE), and gas chromatography (GC). This chapter presents a liquid-liquid extraction method for sti作者: 郊外 時(shí)間: 2025-3-23 23:26 作者: 搜尋 時(shí)間: 2025-3-24 03:41 作者: opprobrious 時(shí)間: 2025-3-24 08:10
Discrete-Range States and Observations of wine. However, ethanol signal suppression, a major component of wine, is an issue that needs to be addressed for better applicability of the NMR technique. Here we describe a strategy to overcome this problem by designing shaped pulses for selective suppression of ethanol signals, together with 作者: aplomb 時(shí)間: 2025-3-24 12:52 作者: Prognosis 時(shí)間: 2025-3-24 18:50
https://doi.org/10.1007/978-1-0716-3088-4Alcohol content; Dry extract; Flavonol identification; Flavan-3-ol; Hydroxybenzoic作者: floaters 時(shí)間: 2025-3-24 22:29
978-1-0716-3090-7The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Busines作者: 運(yùn)氣 時(shí)間: 2025-3-25 00:15
Anthocyanin Identification and Quantitation by High Performance Liquid Chromatography Coupled with . This chapter covers analytical methods of anthocyanin identification and quantitation using spectrophotometric and high-performance liquid chromatography coupled to a diode array detector in tandem with electrospray ionization mass spectrometry (HPLC-DAD-ESI-MS/MS).作者: 過(guò)份 時(shí)間: 2025-3-25 04:47 作者: angina-pectoris 時(shí)間: 2025-3-25 08:52 作者: Conducive 時(shí)間: 2025-3-25 14:33
https://doi.org/10.1007/978-3-642-33950-9. This chapter covers analytical methods of anthocyanin identification and quantitation using spectrophotometric and high-performance liquid chromatography coupled to a diode array detector in tandem with electrospray ionization mass spectrometry (HPLC-DAD-ESI-MS/MS).作者: esthetician 時(shí)間: 2025-3-25 16:32
Valerie Caven,Stefanos Nachmiasnt and used analytical techniques for the non-volatile and/or thermally unstable compounds determination. This method has shown to be valuable and robust for investigating the polyphenols (flavan-3-ols or proanthocyanidins) in grapes, wines, and derivates, in several domains, such as evaluating the 作者: 反饋 時(shí)間: 2025-3-25 20:40 作者: AVOW 時(shí)間: 2025-3-26 00:41
Total and Volatile Acidity: Traditional and Advanced Methods,beverage. The acidity is represented by different organic acids synthesized directly from the grape or resulted from the alcoholic fermentation process. The acidity assessment at various stages of winemaking is crucial to ensure a final product with high quality. Different procedures ranging from co作者: Communal 時(shí)間: 2025-3-26 06:04 作者: 反抗者 時(shí)間: 2025-3-26 11:15
Total and Reducing Sugars: Traditional and Advanced Methods,ure of wines. This chapter consists of the compilation and discussion of classical methods (refractometry, chemical, enzymatic, and liquid chromatography) and those of high analytical complexity such as infrared spectroscopy (FTIR), gas chromatography, and nuclear magnetic resonance (NMR). In additi作者: Introvert 時(shí)間: 2025-3-26 15:57 作者: Yag-Capsulotomy 時(shí)間: 2025-3-26 19:24 作者: LINE 時(shí)間: 2025-3-26 21:34 作者: 向下五度才偏 時(shí)間: 2025-3-27 04:39 作者: florid 時(shí)間: 2025-3-27 07:32 作者: 束以馬具 時(shí)間: 2025-3-27 12:46 作者: BRIDE 時(shí)間: 2025-3-27 17:33 作者: Pruritus 時(shí)間: 2025-3-27 19:51
Analysis of the Free and Bound Fraction of Volatile Compounds in Musts and Wines by GC/MS: Results ging. Solid-phase extraction (SPE) and gas chromatography-mass spectrometry (GC-MS) are successfully used to analyze the free and bound fraction of volatile compounds in musts and wines. The odor activity values (OAVs) from different compounds classified into seven odorant series can be calculated h作者: FUSE 時(shí)間: 2025-3-27 22:56
Identification of Wine Compounds by Nuclear Magnetic Resonance,ple preparation. Here, we describe a simple and straightforward protocol for the?identification of wine?compounds by NMR. Wine samples can be characterized and over 60 molecules can be identified by 2D .H-.C NMR following processing and analysis with minimal sample preparation and the use of free ve作者: preservative 時(shí)間: 2025-3-28 03:38
Ethanol Suppression on Wine Analysis Using Nuclear Magnetic Resonance (NMR), of wine. However, ethanol signal suppression, a major component of wine, is an issue that needs to be addressed for better applicability of the NMR technique. Here we describe a strategy to overcome this problem by designing shaped pulses for selective suppression of ethanol signals, together with 作者: Prophylaxis 時(shí)間: 2025-3-28 07:36 作者: 過(guò)份好問 時(shí)間: 2025-3-28 10:51
Book 2023atography coupled with Mass Spectrometry (GC-MS) and Nuclear Magnetic Resonance (NMR)...Authoritative and cutting-edge,?.Basic Protocols in Enology and Winemaking?.aims?to be a?useful and practical guide to new researchers?and experts looking to expand their knowledge.?.作者: Chipmunk 時(shí)間: 2025-3-28 14:36
Roman Maisuradze,Tamar Khardzianinventional titrations to alternative methods are applied for the acid profile determination. This chapter explains the principal methods to perform the total and volatile acidity in wines, describing the methodology and discussing their advantages.作者: vertebrate 時(shí)間: 2025-3-28 19:08
Continuous-Range States and Observationselping to describe the wine aroma profile (fruity, floral, green/fresh, sweet, spicy, fatty, and other odors). The total intensities for every aromatic series can be calculated as the sum of the OAV of each compound assigned to this series.作者: Ingredient 時(shí)間: 2025-3-28 23:51
Markov Chains in Brownian Motionrsions or open software and web-based platforms (Topspin, Chenomx, and Colmar). Additionally, a simple protocol for 1D .H NMR was included as a starting point and beginner guide to NMR analysis of wine.作者: Enrage 時(shí)間: 2025-3-29 03:34
Continuous-Range States and Observationsethodologies to apply in the wine industry is still challenging. Thus, the most used HPLC derivatisation methods to determine biogenic amines?are presented, but also a simple dispersive solid-phase extraction clean-up/concentration method for selective and sensitive quantitation of biogenic amines in wines using benzoyl chloride derivatisation.作者: 抗生素 時(shí)間: 2025-3-29 07:33 作者: 出處 時(shí)間: 2025-3-29 15:19 作者: 過(guò)份 時(shí)間: 2025-3-29 16:27 作者: precede 時(shí)間: 2025-3-29 22:29
Strategies to Combat Hidden Hunger,re we describe the methodology to be used for carrying out the flavanol analysis from grapes and wine by high performance liquid chromatography coupled to a diode array detector in tandem with electrospray ionization mass spectrometry (HPLC-DAD-ESI-MS/MS).作者: Saline 時(shí)間: 2025-3-30 03:42
Total Phenolic Content: Traditional Methods, are used to determine total phenolic compounds in grapes and wines, and the most known apply spectrophotometric assays. This chapter aims to provide relevant information regarding the principal spectrophotometric methods used to determine the total phenolic compounds in wines.作者: Accolade 時(shí)間: 2025-3-30 06:44 作者: ABIDE 時(shí)間: 2025-3-30 09:59 作者: deceive 時(shí)間: 2025-3-30 12:44
2662-950X ation advice from the experts.This volume details methods using classical apparatus and mechanisms to study enology and winemaking. Chapters guide readers through protocols on titration, distillation, spectrophotometry, advanced methods applying High-Performance Liquid Chromatography with Mass Spect作者: LAIR 時(shí)間: 2025-3-30 18:47
https://doi.org/10.1007/978-3-030-74590-5nd the world. This chapter clearly explains the principal methods used to perform ethanol analysis in the enology field, describing the methodologies, protocols, and discussing their advantages and disadvantages.作者: 愛得痛了 時(shí)間: 2025-3-30 22:15
Conceptualising Hidden Geographiesphy) and those of high analytical complexity such as infrared spectroscopy (FTIR), gas chromatography, and nuclear magnetic resonance (NMR). In addition, the development of a methodology for glucose and fructose analysis by HPLC is described. This chapter contains information aimed at both the wine industry and alcohol beverage researchers.
