Titlebook: Wine Analysis and Production; Bruce W. Zoecklein,Kenneth C. Fugelsang,Fred S. Nu Book 1999 Springer Science+Business Media New York 1999 a

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Hydrogen Ion (pH) and Fixed Acids,ributes and potentially, defects. Hydrogen ion activity usually is measured in terms of the logarithmic concentration term, pH. Initially, the winemaker is concerned with fruit and must pH. The pH values for white wines are often 3.4 or less, whereas higher values usually are observed for red wines,

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Carbohydrates, basis, carbohydrates exist as monosaccharides, such as glucose and fructose; disaccharides, such as sucrose; and long-chained carbohydrates, the polysaccharides. Polysaccharides may be hydrolyzed yielding lower molecular weight forms. Examples of polysaccharides include pectins, glucans, and dextra

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Phenolic Compounds and Wine Color,ine wines can be viewed in terms of management of phenolic compounds. Phenols are responsible for red wine color, astringency, and bitterness; they contribute to the olfactory profile; serve as important oxygen reservoirs and as substrates for browning reactions.

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Sulfur-Containing Compounds,nds plays an important role in sensory properties of wines. These compounds may be variously described as rubbery, onion, garlic, cabbage, kerosene-like, and skunky. The somewhat undefined, but objectionable character arising from interaction of sulfur-containing compounds and wine components is som

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Sulfur Dioxide and Ascorbic Acid,al activity. Although historically sulfites were generally recognized as safe, the U.S. Food and Drug Administration (FDA) has determined that the presence of unlabeled sulfites in foods and beverages poses a potential health problem to a certain class of asthmatic individuals. As a result, in 1987,

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Volatile Acidity,team volatilization. A measure of volatile acidity is used routinely as an indicator of wine spoilage (Table 11.1). Although generally interpreted as acetic acid content (in g/L), a traditional volatile acid analysis includes all those steam-distillable acids present in the wine. Thus, significant c

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Metals, Cations, and Anions,periodic table (i.e., lead, mercury, and cadmium) and metal-like elements (such as arsenic) from the common “l(fā)ighter weight” metals (such as sodium, potassium, calcium, and magnesium) present in significant amounts in grapes (see Chapter 15). Heavy metals are toxic to biological systems due to their

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Oxygen, Carbon Dioxide, and Nitrogen,ectrons. A compound with a large positive reduction potential (e.g., oxygen) will readily accept electrons producing the reduced form of that compound (e.g., water). Conversely, molecules (ions) with a lower (negative) redox potential (e.g., SO. or sulfite ion, SO.) exhibit increasing tendencies to