TY  - BOOK
AU  - Moreno,Juan
AU  - Peinado, Rafael.
AU  - Murray,  Anne 
AU  - Patten, Iain 
TI  - Enological chemistry 
SN  - 9780123884381
AV  - TP548.5.A5 
PY  - 2012///
CY  - London 
PB  - Academic Press
KW  - Wine and wine making
KW  - Grape products
N1  - "Originally published in Spanish under the title Química enológica, by Juan Moreno and Rafael Peinado. A. Madrid Vicente, Ediciones, 2010"--T.p. verso; Includes index; Chapter 1. The vine -- Chapter 2. Composition of grape must -- Chapter 3. Must aromas -- Chapter 4. Composition of wine -- Chapter 5. Polyphenols -- Chapter 6. Sugars: structure and classification -- Chapter 7. Sugars in must -- Chapter 8. Carboxylic acids: structure and properties -- Chapter 9. Grape acids -- Chapter 10. The Relationship between must composition and quality -- Chapter 11. The transformation of must Into wine -- Chapter 12. Nitrogen compounds -- Chapter 13. Acid-base equilibria in wine -- Chapter 14. Buffering capacity of wines -- Chapter 15. Precipitation equilibria in wine -- Chapter 16. Changes in acidity after fermentation -- Chapter 17. Redox phenomena in must and wine -- Chapter 18. The colloidal state -- Chapter 19. Wine colloids -- Chapter 20. Inorganic material and metal casse -- Chapter 21. Chemical aging -- Chapter 22. Aging -- Chapter 23. Biological aging
N2  - Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production.
ER  -