Wine Chemistry and Biochemistry

Part I. Chemical and Biochemical Aspects ofWinemaking

1. Biochemistry of Alcoholic Fermentation
Fernando Zamora

2. Biochemical Transformations Produced by Malolactic Fermentation
Antonella Costantini, Emilia García-Moruno, M. Victoria Moreno-Arribas

3. Special Wines Production
M. Victoria Moreno-Arribas, M. Carmen Polo

4. SparklingWines and Yeast Autolysis
Adolfo J. Martínez-Rodríguez, Encarnación Pueyo

5. Biologically Aged Wines
Rafael A. Peinado, Juan C. Mauricio

6. Enzymes in Winemaking
Maurizio Ugliano

7. Use of Enological Additives for Colloid and Tartrate Salt Stabilization in White Wines and for Improvement of Sparkling Wine Foaming Properties
Richard Marchal, Philippe Jeandet

Part II. Wine Chemical Compounds and Biochemical Processes

8. Nitrogen Compounds
M. Victoria Moreno-Arribas, M. Carmen Polo

9. Amino Acids and Biogenic Amines
M. Victoria Moreno-Arribas, M. Carmen Polo

10. Peptides
M. Victoria Moreno-Arribas, María Ángeles Pozo-Bayón, M. Carmen Polo

11. Proteins
Elizabeth Joy Waters, Christopher Bruce Colby

12. Carbohydrates
M. Luz Sanz, Isabel Martínez-Castro

13. Volatile and Aroma Compounds
M. Victoria Moreno-Arribas, M. Carmen Polo

14. Wine Aroma Precursors
Raymond Baumes

15. Polyfunctional Thiol Compounds
Denis Dubourdieu, Takatoshi Tominaga

16. Volatile Compounds and Wine Aging
M. Soledad Pérez-Coello, M. Consuelo Díaz-Maroto

17. Yeasts and Wine Flavour
Maurizio Ugliano, Paul A. Henschke

18. Identification of Impact Odorants of Wines
Vicente Ferreira, Juan Cacho

19. Interactions Between Wine Matrix Macro-Components and Aroma Compounds
María Ángeles Pozo-Bayón, Gary Reineccius

20. Phenolic Compounds
M. Victoria Moreno-Arribas, M. Carmen Polo

21. Anthocyanins and Anthocyanin-Derived Compounds
María Monagas, Begona Bartolomé

22. Flavanols, Flavonols and Dihydroflavonols
Nancy Terrier, Céline Poncet-Legrand, Véronique Cheynier

23. Non-flavonoid Phenolic Compounds
Michael Rentzsch, Andrea Wilkens, Peter Winterhalter

24. Influence of Phenolics on Wine Organoleptic Properties
Celestino Santos-Buelga, Victor de Freitas

25. Health-Promoting Effects of Wine Phenolics
Alberto Dávalos, Miguel A. Lasunción

Part III. Spoilage ofWines

26. Aromatic Spoilage of Wines by Raw Materials and Enological Products
Alain Bertrand, Angel Anocibar Beloqui

27. Wine Spoilage by Fungal Metabolites
Manuel Malfeito-Ferreira, André Barata, Virgilio Loureiro

Part IV. Automatic Analysers and Data Processing

28. Automatic Analysers in Oenology
Marc Dubernet

29. Statistical Techniques for the Interpretation of Analytical Data
Pedro J. Martín-Álvarez

Nyckelord: SCIENCE / Chemistry / General SCI013000