Handbook of Enology, Volume 2. Pascal Ribéreau-Gayon

      1  Cover

      2  Title Page

      3  Copyright Page

      4  Foreword

      5  Preface to the Second Edition

      6  Preface to the First Edition

      7  Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition Units Expression of Total Acidity and Volatile Acidity Evaluating the Sugar Concentration of Musts Measurements Using Visible and Ultraviolet Spectrometry

      8  PART I: Chemistry of Wine CHAPTER 1: Organic Acids in Wine 1.1 Introduction 1.2 The Main Organic Acids 1.3 Different Types of Acidity 1.4 The Concept of pH and Its Applications 1.5 Tartrate Precipitation Mechanism and Predicting Its Effects 1.6 Tests for Predicting Wine Stability 1.7 Preventing Tartrate Precipitation References CHAPTER 2: Alcohols and Other Volatile Compounds 2.1 Ethanol 2.2 Other Simple Alcohols 2.3 Polyols 2.4 Aliphatic FattyAcids 2.5 Esters 2.6 Miscellaneous Compounds References CHAPTER 3: Carbohydrates 3.1 Introduction 3.2 Glucose and Fructose 3.3 Other Sugars 3.4 Chemical Properties of Sugars 3.5 Sugar Derivatives 3.6 Pectic Substances in Grapes 3.7 Exocellular Polysaccharides from Microorganisms References CHAPTER 4: Dry Extract and Minerals 4.1 Introduction 4.2 Dry Extract 4.3 Ash 4.4 Inorganic Anions 4.5 Inorganic Cations 4.6 Iron and the Iron Casse Mechanism 4.7 Copper and Copper Casse 4.8 Heavy Metals References CHAPTER 5: Nitrogen Compounds 5.1 Introduction 5.2 The Various Forms of Nitrogen 5.3 Amino Acids 5.4 Other Forms of Nitrogen 5.5 Proteins and Protein Haze 5.6 Preventing Protein Haze References CHAPTER 6: Phenolic Compounds 6.1 Introduction 6.2 Types of Substances 6.3 Chemical Properties of Anthocyanins and Tannins 6.4 Anthocyanin and Tannin Assays: Sensory Properties 6.5 Evolution of Anthocyanins and Tannins as Grapes Ripen 6.6 Extracting Tannins and Anthocyanins During Winemaking 6.7 Chemical Reactions Occurring During Bulk and Bottle Aging 6.8 Precipitation of Coloring Matter (Color Stability) 6.9 Origin of the Color of White Wines References CHAPTER 7: Varietal Aroma 7.1 The General Concept of Varietal Aroma 7.2 Terpene Compounds 7.3 C13‐Norisoprenoid Derivatives 7.4 Methoxypyrazines 7.5 Sulfur Compounds with a Thiol Function 7.6