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Wine Analysis and Testing Techniques

  • Book
  • © 2024

Overview

Editors:
  1. María Ángeles Pozo-Bayón

    1. CIAL, CSIC-UAM, Instituto de Investigación en Ciencias, Madrid, Spain

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    You can also search for this editor in PubMed   Google Scholar

  2. Carolina Muñoz González

    1. CIAL, CSIC-UAM, Instituto de Investigación en Ciencias, Madrid, Spain

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  • Includes cutting-edge methods and protocols
  • Provides step-by-step detail essential for reproducible results
  • Contains key notes and implementation advice from the experts

Part of the book series: Methods and Protocols in Food Science (MPFS)

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Table of contents (17 chapters)

  1. Front Matter

    Pages i-xiii
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  2. Instrumental Methods

    1. Front Matter

      Pages 1-1
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    2. DNA-Based Methods for Wine Traceability and Varietal Authentication Using Single Nucleotide Polymorphism Genotyping Assays

      • Paolo Boccacci, Giorgio Gambino
      Pages 3-12

    3. Optimization of Microbial DNA Extraction from Wine, Juice, and Sap for Community-Based Genome Studies

      • I. Nyoman Sumerta, Jean-Luc Legras, Kate Howell, Di Liu
      Pages 13-22

    4. Fluorescence Spectroscopy for Red Wine Authentication

      • Ranaweera K. R. Ranaweera, Adam M. Gilmore, David W. Jeffery
      Pages 23-38

    5. Mass Spectrometry-Based Methods for the Characterization of Wine Flavonoids

      • Ignacio García-Estévez, Erika Salas, María Teresa Escribano-Bailón, Cristina Alcalde-Eon
      Pages 39-58

    6. Quantification of Proteins in White and Rosé Wines

      • Richard Marchal
      Pages 59-65

    7. White and Rosé Wine Haze Risk (WHR) Estimation

      • Richard Marchal, Thomas Salmon, Jacques Emmanuel Barbier, Bertrand Robillard
      Pages 67-74

    8. Determination of Biogenic Amines in Wines

      • Juan José Rodríguez-Bencomo
      Pages 75-81

    9. Determination of Free and Glycosidically Bound Fractions Responsible of Grape Musts Aroma by Solid-Phase Extraction (SPE) and Gas Chromatography-Mass Spectrometry (GC-MS)

      • Mar Vilanova, José M. Oliveira
      Pages 83-91

    10. Wine Volatilomics

      • José Sousa Câmara, Rosa Perestrelo, Cristina V. Berenguer, Jorge A. M. Pereira
      Pages 93-130

    11. In-Mouth Wine Aroma Analysis

      • María Pérez-Jiménez, Carolina Muñoz González, María Ángeles Pozo-Bayón
      Pages 131-142

  3. Sensory Procedures

    1. Front Matter

      Pages 143-143
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    2. Wine Descriptive Sensory Profiling

      • Attila Gere, Zoltán Kókai
      Pages 145-169

    3. Rapid and Cost-Effective Methods for Wine Sensory Profiling: Napping and Sorting

      • Matthew McSweeney
      Pages 171-180

    4. Rapid and Cost-Effective Methods for Wine Profiling: CATA/RATA

      • Dominique Valentin, Jeanne Brand, Maria Pilar Sáenz-Navajas
      Pages 181-198

    5. Time-Intensity Methodology for Wine Flavor Evaluation

      • Celia Criado, Carolina Muñoz González, María Ángeles Pozo-Bayón
      Pages 199-207

    6. Temporal Dominance of Sensations (TDS) Applied to Wine Sensory Evaluation

      • Alice Vilela
      Pages 209-223

    7. Evaluation of Hedonic and Emotional Response Evoked by Wines

      • Carolina Chaya, María Mora
      Pages 225-232

  4. Instrumental and Sensory Procedures

    1. Front Matter

      Pages 233-233
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Keywords

About this book

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.


Editors and Affiliations

  • CIAL, CSIC-UAM, Instituto de Investigación en Ciencias, Madrid, Spain

    María Ángeles Pozo-Bayón, Carolina Muñoz González

Bibliographic Information

  • Book Title: Wine Analysis and Testing Techniques

  • Editors: María Ángeles Pozo-Bayón, Carolina Muñoz González

  • Series Title: Methods and Protocols in Food Science

  • DOI: https://doi.org/10.1007/978-1-0716-3650-3

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Protocols

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 2024

  • Hardcover ISBN: 978-1-0716-3649-7Published: 25 January 2024

  • Softcover ISBN: 978-1-0716-3652-7Due: 25 February 2024

  • eBook ISBN: 978-1-0716-3650-3Published: 24 January 2024

  • Series ISSN: 2662-950X

  • Series E-ISSN: 2662-9518

  • Edition Number: 1

  • Number of Pages: XIII, 248

  • Number of Illustrations: 14 b/w illustrations, 45 illustrations in colour

  • Topics: Food Science

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