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Wine Analysis and Testing Techniques [Mīkstie vāki]

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  • Formāts: Paperback / softback, 248 pages, height x width: 254x178 mm, 45 Illustrations, color; 14 Illustrations, black and white; XIII, 248 p. 59 illus., 45 illus. in color., 1 Paperback / softback
  • Sērija : Methods and Protocols in Food Science
  • Izdošanas datums: 26-Jan-2025
  • Izdevniecība: Springer-Verlag New York Inc.
  • ISBN-10: 1071636529
  • ISBN-13: 9781071636527
Citas grāmatas par šo tēmu:
  • Mīkstie vāki
  • Cena: 127,23 €*
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Wine Analysis and Testing TechniquesPalielināt
  • Formāts: Paperback / softback, 248 pages, height x width: 254x178 mm, 45 Illustrations, color; 14 Illustrations, black and white; XIII, 248 p. 59 illus., 45 illus. in color., 1 Paperback / softback
  • Sērija : Methods and Protocols in Food Science
  • Izdošanas datums: 26-Jan-2025
  • Izdevniecība: Springer-Verlag New York Inc.
  • ISBN-10: 1071636529
  • ISBN-13: 9781071636527
Citas grāmatas par šo tēmu:
Permanent link: https://www.kriso.lv/db/9781071636527.html
This volume details state-of-the art instrumental and sensory wine testing procedures for a broad range of wine applications, focusing on instrumental, sensory, gas chromatography-olfactometry. Chapters detail introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.

 Authoritative and cutting-edge, Wine Analysis and Testing Techniques aims to ensure successful results in the further study of this vital field.

DNA based methods for wine traceability and varietal authentication
using Single Nucleotide Polymorphism genotyping assays.- Optimization of
microbial DNA extraction from wine, juice, and sap for community-based genome
studies.- Fluorescence spectroscopy for red wine authentication.- Mass
spectrometry based methods for the characterization of wine flavonoids.-
Quantification of Proteins in white and rosé Wines. -White and rosé Wine Haze
Risk (WHR) estimation.- Determination of biogenic amines in
wines.- Determination of free and glycosidically-bound fractions responsible
of grape musts aroma by solid-phase extraction (SPE) and gas
chromatography-mass spectrometry (GC-MS).- WINE VOLATILOMICS.- In-mouth wine
aroma analysis.- Wine descriptive sensory profiling.- Rapid and
cost-effective methods for wine sensory profiling: napping and
sorting.- Rapid and cost-effective methods for wine profiling: CATA/RATA.-
Time-Intensity methodology for wine flavour evaluation.- Temporal Dominance
of Sensations (TDS) applied to wine sensory evaluation.- Evaluation of
hedonic and emotional response evoked by wines.- Analysis of wine impact
odorants by gas chromatography-olfactometry.