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E-grāmata: Hyphenated Techniques in Grape and Wine Chemistry [Wiley Online]

Edited by (CRA-Centro di Ricerca per la Viticoltura)
  • Formāts: 362 pages
  • Izdošanas datums: 11-Apr-2008
  • Izdevniecība: John Wiley & Sons Inc
  • ISBN-10: 047075432X
  • ISBN-13: 9780470754320
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  • Wiley Online
  • Cena: 205,73 €*
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Hyphenated Techniques in Grape and Wine ChemistryPalielināt
  • Formāts: 362 pages
  • Izdošanas datums: 11-Apr-2008
  • Izdevniecība: John Wiley & Sons Inc
  • ISBN-10: 047075432X
  • ISBN-13: 9780470754320
Citas grāmatas par šo tēmu:
Wiley Online E-booksMore info about Wiley Online
Rokasgrāmatas mājas lapa: https://onlinelibrary.wiley.com/doi/book/10.1002/9780470754320
Italian chemists, with one from Uruguay, describe the techniques of analytical chemistry currently being used to increase the quality--not the quantity!--of wine and of grapes destined not only for wine but also for the table and for raisins. Eight substantial studies discuss such aspects as analyzing grape and wine polyphenols using high performance liquid chromatography, analyzing aroma compounds in wine, analyzing pesticide residues in grape and wine, and proteins and peptides in grape and wine. Annotation ©2008 Book News, Inc., Portland, OR (booknews.com)

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.
List of Contributors xiii
Preface xv
1 Principal Parameters of Grape Ripening and Wine Fermentation 1
Rocco Di Stefano and Riccardo Flamini
1.1 Introduction
1
1.1.1 Main Parameters of Grape Ripening
1
1.1.2 Fermentation Parameters of Wine
4
1.2 Determination of Grape Ripening Parameters
9
1.2.1 Sample Preparation
9
1.2.2 Organic Acids Analysis
10
1.2.3 Analysis of Sugars
11
1.3 Analysis of Fermentation Parametets of Wine
12
1.3.1 Alcoholic Fermentation
12
1.3.2 Parameters Involved in MLF of Wine: Aliphatic Aldehydes, Acetaldehyde, Diacetyl and Acetoin
21
References
30
2 High Performance Liquid Chromatography Analysis of Grape and Wine Polyphenols 33
Rocco Di Stefano and Riccardo Flamini
2.1 Introduction
33
2.1.1 Phenolics in Grapes and Wipes
33
2.1.2 Biosynthetic Pathways of Phenolics in Grapes
39
2.1.3 Polyphenolic Changes in the Winemaking
44
2.2 Extraction of Polyphenols from the Grape
46
2.3 Sample Preparation for HPLC Analysis
51
2.3.1 Fractionation of the Different Classes of Polyphenols
51
2.3.2 Sample Preparation for Determination of the Mean Polymerization Degree (mDP) of Proanthocyanidins in Skins and Seeds Extracts and in the Wine
54
2.3.3 Sample Preparation for Analysis of Anthocyanins Monomer in Skins Extract
55
2.3.4 Sample Preparation for Analysis of Anthocyanins and Derivatives in Wines
55
2.3.5 Sample Preparation for Analysis of HCTA and Flavonols in Grape Extracts and Juice
57
2.4 HPLC Analyses
57
2.4.1 Analysis of Anthocyanins and Derivatives
57
2.4.2 Analysis of HCTA and Flavonols
60
2.4.3 Analysis of Catechins and Procyanidins
63
2.4.4 Free and Glycoside Hydroxystilbenes in Grape
70
References
76
3 Polyphenols Analysis by Liquid–Mass Spectrometry 81
Riccardo Flamini and Mirko De Rosso
3.1 Introduction
81
3.2 Non-Anthocyanin Polyphenols and Procyanidins in Grape and Wine
83
3.2.1 Analysis of Low-Molecular-Weight Phenols and Polyphenols
84
3.2.2 Analysis of Grape Procyanidins and Proanthocyanidins
89
3.2.3 Analysis of Procyanidins and Proanthocyanidins in Wine
98
3.3 Anthocyanins of Grape and Wine
102
3.3.1 Analysis of Anthocyanins in Grape
105
3.3.2 Analysis of Anthocyanin-Derivatives in Wine
110
References
4 Grape and Wine Contaminants: Ochratoxin A, Biogenic Amines, Trichloroanisole and Ethylphenols 129
Riccardo Flamini and Roberto Farther
4.1 Introduction
129
4.1.1 Ochratoxin A in Grape and Wine
130
4.1.2 Biogenic Amines in Grape and Wine
131
4.1.3 2,4,6-Trichloroanisole in Wine
133
4.1.4 Volatile Phenols in Wine
133
4.2 Determination of Ochratoxin A in Grape and Wine
135
4.2.1 Sample Preparation
136
4.2.2 OTA Analysis
138
4.3 Determination of Biogenic Amines in Grape and Wine
145
4.3.1 Preparation of Samples
145
4.3.2 Methods of Analysis
146
4.4 Determination of 2,4,6-Trichloroanisole in Wine
156
4.4.1 Sample Preparation
156
4.4.2 Gas Chromatography-Mass Spectrometry Analysis
157
4.5 Analysis of Ethylphenols in Wine
160
4.5.1 GC-FID Analysis
160
4.5.2 HPLC-ED Analysis
161
4.5.3 HPLC-FLD Analysis
163
References
165
5 Analysis of Aroma Compounds in Wine 173
Giuseppe Versini, Eduardo Dellacassa, Silvia Carlin, Bruno Fedrizzi and Franco Magno
5.1 Aroma Compounds in Wines
173
5.2 Methods for Analysis of Non-Sulphured Aroma Compounds in Wines
177
5.2.1 Sample Preparation
179
5.2.2 Gas Chromatographic Analysis
181
5.2.3 Comparison Amon,- the Analytical Methods
182
5.3 Volatile Sulphur Compounds in Wines
194
5.3.1 Introduction
194
5.3.2 Method of Concurrent Analysis of Common Fermentative Sulphur Volatile (CFSV) Compounds in Wine
204
5.3.3 Optimisation of Fkadspace Solid Phase Microextraction (1-1S-SPME) Sampling for GC-MS Analysis of Tropical Fruit Scenting Sulphur Volatiles (TFSV) Compounds
211
References
217
6 Analysis of Pesticide Residues in Grape and Wine 227
Paolo Cabras and Pierluigi Carboni
6.1 Introduction
227
6.2 Analytical Methods
231
6.2.1 Sampling
231
6.2.2 Sample Preparation
232
6.3 Conclusive Remarks
246
References
247
7 Proteins and Peptides in Grape and Wine 249
Andrea Curioni, Simone Vincenzi and Riccardo Flamini
7.1 Introduction
249
7.1.1 The Proteins of the Grape Berry
249
7.1.2 The Wine Proteins and Peptides
253
7.2 Extraction of Grape and Wine Proteins and Peptides
255
7.2.1 Sample Preparation
255
7.3 Analysis of Grape and Wine Proteins and Peptides
260
7.3.1 Electrokinetic Methods
260
7.3.2 Methods by Liquid-Chromatography
267
7.3.3 Grape and Wine Peptides and Proteins by Mass Spectrometry
273
References
282
8 Elements and Inorganic Anions in Winemaking: Analysis and Applications 289
Roberto Larcher and Giorgio Nicolini
8.1 Introduction
289
8.1.1 Oenological Framework
289
8.1.2 Elements
291
8.1.3 Inorganic Anions
293
8.2 Traceability of Vitis Vinitera Related Products on the Basis of Geographical Origin
295
8.3 Elemental Analysis
296
8.4 Architecture and Components of an Inductively Coupled Plasma Mass Spectrometer
300
8.4.1 Sample Introduction System
300
8.4.2 ICP Torch
304
8.4.3 Mass Spectrometer
304
8.4.4 System Controller
306
8.5 Analysis of Inorganic Anions
306
8.5.1 Ion Chromatography
307
8.6 Applications for Grape, Wine and Derivatives
308
8.6.1 Mineral Elements
308
8.6.2 Inorganic Anions
319
8.6.3 Geographical Origin of Wines/Grapes
323
References
326
Index 335
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.
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