Titlebook: Wine Analysis and Production; Bruce W. Zoecklein,Kenneth C. Fugelsang,Fred S. Nu Book 1995 Springer Science+Business Media Dordrecht 1995

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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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Hemoptysis

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,ial 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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Bricklayer

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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 (nega-tive) redox potential (e.g., SO. or sulfite ion, SO..) exhibit increasing ten-dencies

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Tartrates and Instabilities,stability. The formation of crystalline deposits is a phenomenon of wine aging, although it generally does not meet with consumer acceptance. Thus, winemakers strive to reduce the potential for bottle precipitation.

Mirage