Hyphenated Techniques in Grape and Wine Chemistry [electronic resource].

ISBN:

9780470754313

Title:

Author:

Flamini, Riccardo.

Personal Author:

Flamini, Riccardo.

Publication Information:

Chicester : John Wiley & Sons, Ltd., 2008.

Physical Description:

1 online resource (363 p.)

General Note:

Description based upon print version of record.

Contents:

Hyphenated Techniques in Grape and Wine Chemistry; Contents; List of Contributors; Preface; 1 Principal Parameters of Grape Ripening and Wine Fermentation; 1.1 Introduction; 1.1.1 Main Parameters of Grape Ripening; 1.1.2 Fermentation Parameters of Wine; 1.2 Determination of Grape Ripening Parameters; 1.2.1 Sample Preparation; 1.2.2 Organic Acids Analysis; 1.2.3 Analysis of Sugars; 1.3 Analysis of Fermentation Parameters of Wine; 1.3.1 Alcoholic Fermentation; 1.3.2 Parameters Involved in MLF of Wine: Aliphatic Aldehydes, Acetaldehyde, Diacetyl and Acetoin; References

2 High Performance Liquid Chromatography Analysis of Grape and Wine Polyphenols2.1 Introduction; 2.1.1 Phenolics in Grapes and Wines; 2.1.2 Biosynthetic Pathways of Phenolics in Grapes; 2.1.3 Polyphenolic Changes in the Winemaking; 2.2 Extraction of Polyphenols from the Grape; 2.3 Sample Preparation for HPLC Analysis; 2.3.1 Fractionation of the Different Classes of Polyphenols; 2.3.2 Sample Preparation for Determination of the Mean Polymerization Degree (mDP) of Proanthocyanidins in Skins and Seeds Extracts and in the Wine

2.3.3 Sample Preparation for Analysis of Anthocyanins Monomer in Skins Extract2.3.4 Sample Preparation for Analysis of Anthocyanins and Derivatives in Wines; 2.3.5 Sample Preparation for Analysis of HCTA and Flavonols in Grape Extracts and Juice; 2.4 HPLC Analyses; 2.4.1 Analysis of Anthocyanins and Derivatives; 2.4.2 Analysis of HCTA and Flavonols; 2.4.3 Analysis of Catechins and Procyanidins; 2.4.4 Free and Glycoside Hydroxystilbenes in Grape; References; 3 Polyphenols Analysis by Liquid-Mass Spectrometry; 3.1 Introduction; 3.2 Non-Anthocyanin Polyphenols and Procyanidins in Grape and Wine

3.2.1 Analysis of Low-Molecular-Weight Phenols and Polyphenols3.2.2 Analysis of Grape Procyanidins and Proanthocyanidins; 3.2.3 Analysis of Procyanidins and Proanthocyanidins in Wine; 3.3 Anthocyanins of Grape and Wine; 3.3.1 Analysis of Anthocyanins in Grape; 3.3.2 Analysis of Anthocyanin-Derivatives in Wine; References; 4 Grape and Wine Contaminants: Ochratoxin A, Biogenic Amines, Trichloroanisole and Ethylphenols; 4.1 Introduction; 4.1.1 Ochratoxin A in Grape and Wine; 4.1.2 Biogenic Amines in Grape and Wine; 4.1.3 2,4,6-Trichloroanisole in Wine; 4.1.4 Volatile Phenols in Wine

4.2 Determination of Ochratoxin A in Grape and Wine4.2.1 Sample Preparation; 4.2.2 OTA Analysis; 4.3 Determination of Biogenic Amines in Grape and Wine; 4.3.1 Preparation of Samples; 4.3.2 Methods of Analysis; 4.4 Determination of 2,4,6-Trichloroanisole in Wine; 4.4.1 Sample Preparation; 4.4.2 Gas Chromatography-Mass Spectrometry Analysis; 4.5 Analysis of Ethylphenols in Wine; 4.5.1 GC-FID Analysis; 4.5.2 HPLC-ED Analysis; 4.5.3 HPLC-FLD Analysis; References; 5 Analysis of Aroma Compounds in Wine; 5.1 Aroma Compounds in Wines; 5.2 Methods for Analysis of Non-Sulphured Aroma Compounds in Wines

5.2.1 Sample Preparation

Subject Term:

Wine and wine making - Chemistry.

Wine and wine making --Chemistry.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2008

Publication Information:

Chicester : John Wiley & Sons, Ltd., 2008.

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Summary

This book presents the modern applications of hyphenated techniques in the analysis and study of the chemistry of grape, wine, and grape-derivative products. It explains the different applications and techniques used in the laboratory, such as liquid- and gas-phase chromatography, mass spectrometry, and capillary electrophoresis, and describes the methods developed using instrumentation with high performance and reliability. Additionally, the book covers the principal applications of modern sample preparation methods, such as solid-phase-extraction and solid-phase-microextraction.

Author Notes

Riccardo Flamini; Researcher and Chemistry Laboratory in Chief at the CRA, Viticulture Research Institute, Italy and Professor by contract of Quality Control of Wine at the Agricultural Science Faculty of Padua University, Italy.

Rocco Di Stefano, Palermo University, Italy.

Giuseppe Versini, Istituto Agrario San Michele all'Adige, Italy.

Roberto Larcher, Istituto Agrario San Michele all'Adige, Italy.

Andrea Curioni, Dipt. Di Biotechnologie Agrarie, Padua University, Italy.

List of Contributors

Preface

1 Principal Parameters of Grape Ripening and Wine FermentationRocco Di Stefano and Riccardo Flamini

1.1 Introduction

1.2 Determination of Grape Ripening Parameters

1.3 Analysis of Fermentation Parameters of Wine

2 High Performance Liquid Chromatography Analysis of Grape and Wine PolyphenolsRocco Di Stefano and Riccardo Flamini

2.1 Introduction

2.2 Extraction of Polyphenols from the Grape

2.3 Sample Preparation for HPLC Analysis

2.4 HPLC Analyses

3 Polyphenols Analysis by Liquid-Mass SpectrometryRiccardo Flamini and Mirko De Rosso

3.1 Introduction

3.2 Non-Anthocyanin Polyphenols and Procyanidins

3.3 Anthocyanins of Grape and Wine

4 Grape and Wine Contaminants: Ochratoxin A, Biogenic Amines, Trichloroanisole and EthylphenolsRiccardo Flamini and Roberto Larcher

4.1 Introduction

4.2 Determination of Ochratoxin A in Grape and Wine

4.3 Determination of biogenic Amines in Grape and Wine

4.4 Determination of 2,4,6-Trichloroanisole in Wine

4.5 Analysis of Ethylphenols in Wine

5 Analysis of Aroma Compounds in WineGiuseppe Versini and Eduardo Dellacassa and Silvia Carlin and Bruno Fedrizzi and Franco Magno

5.1 Aroma Compounds in Wines

5.2 Methods for Analysis of Non-Sulphured Aroma Compounds in Wines

5.3 Volatile Sulphur Compounds in Wines

6 Analysis of Pesticide residues in Grape and WinePaolo Cabras and Pierluigi Caboni

6.1 Introduction

6.2 Analytical Methods

6.3 Conclusive Remarks

7 Proteins and Peptides in Grape and WineAndrea Curioni and Simone Vincenzi and Riccardo Flamini

7.1 Introduction

7.2 Extraction of Grape and Wine

7.3 Analysis of Grape ad Wine Proteins and Peptides

8 Elements and Inorganic Anions in Winemaking: Analysis and ApplicationsRoberto Larcher and Giorgio Nicolini

8.1 Introduction

8.2 Traceability of Vitis Vinifera Related Products on the Basis of Geographical Origin

8.3 Elemental Analysis

8.4 Architecture and Components of an Inductively Coupled Plasma Mass Spectrometer

8.5 Analysis of Inorganic Anions

8.6 Applications for Grape, Wine and Derivatives

Index

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Summary

Summary

Author Notes

Table of Contents