Understanding Wine Chemistry by Waterhouse, Andrew L. -- Read -- Imperial Library of Trantor

Index

Cover Title Page Table of Contents Foreword Preface Introduction

The chemical diversity of wine What is wine? Chemical reactions in wine Chemistry as a historical record The chemical senses and wine flavor References

Part A: Wine Components and Their Reactions

1 Water and Ethanol

1.1 Introduction 1.2 Chemical and physical properties of water 1.3 Properties of ethanol and ethanol–water mixtures 1.4 Typical ethanol concentrations in wines 1.5 Sensory effects of ethanol References

2 Carbohydrates

2.1 Introduction 2.2 Nomenclature, representation, and occurrence of sugars 2.3 Physical, chemical, and sensory properties of sugars 2.4 Polysaccharides References

3 Acids

3.1 Introduction 3.2 Organic acids in wine 3.3 Organic acids, pH, and wine acidity 3.4 Acid adjustments 3.5 General roles of organic acids and pH in wine reactions 3.6 Sensory effects of acids References

4 Minerals

4.1 Introduction 4.2 Origins of metals in wine 4.3 Reactions involving metals 4.4 Sensory effects of metals 4.5 Metals and wine authenticity References

5 Amines, Amino Acids, and Proteins

5.1 Introduction 5.2 Chemistry of amines 5.3 Amino acids and related major nitrogenous compounds in wines 5.4 Nitrogenous compounds with health effects 5.5 Odor‐active amines References

6 Higher Alcohols

6.1 Introduction 6.2 Properties of higher alcohols 6.3 Origins and concentrations of higher alcohols 6.4 Six‐carbon (C6) alcohols 6.5 Methanol References

7 Esters

7.1 Introduction 7.2 Chemistry of esters 7.3 Esters in grapes 7.4 Esters formed during winemaking and storage 7.5 Sensory effects References

8 Isoprenoids

8.1 Introduction 8.3 Monoterpenoids 8.4 Sesquiterpenoids 8.5 C13‐Norisoprenoids References

9 Aldehydes, Ketones, and Related Compounds

9.1 Introduction 9.2 Acetaldehyde 9.3 Short and medium chain aldehydes 9.4 Complex carbonyls 9.5 Carbonyl reactivity References

10 Thiols and Related Sulfur Compounds

10.1 Introduction 10.2 Varietal sulfur aroma compounds – polyfunctional thiols 10.3 Fermentative sulfur aroma compounds 10.4 Other sulfur‐containing aroma compounds References

11 Introduction to Phenolics

11.1 Introduction 11.2 Non‐flavonoids 11.3 Flavonoids References

12 Volatile Phenols

12.1 Introduction 12.2 Structure and chemical properties 12.3 Concentrations in wine and sensory effects 12.4 Origins in wine and effects on volatile phenol profile References

13 Non‐flavonoid Phenolics

13.1 Introduction 13.2 Hydroxycinnamates 13.3 Hydroxybenzoic acids 13.4 Stilbenes References

14 Flavan‐3‐ols and Condensed Tannin

14.1 Introduction 14.2 Monomeric catechins 14.3 Oligomeric proanthocyanidins and polymeric condensed tannins 14.4 Sensory effects References

15 Flavonols

15.1 Introduction 15.2 Concentrations of flavonols 15.3 Effects of growing conditions and winemaking References

16 Anthocyanins

16.1 Introduction 16.2 Structures and forms 16.3 Non‐covalent interactions: co‐pigmentation 16.4 Bisulfite bleaching 16.5 Wine pigments References

17 Sulfur Dioxide

17.1 Introduction and terminology 17.2 Acid–base chemistry of SO2 17.3 Sulfonate adducts, “bound SO2,” and antioxidant effects 17.4 Typical sources and concentrations of SO2 in wine 17.5 Measurement of molecular, free, and total SO2 17.6 Sensory effects References

18 Taints, Off‐flavors, and Mycotoxins

18.1 Introduction 18.2 Common wine taints 18.3 Off‐flavors in wine References

Part B: Chemistry of Wine Production Processes

19 Outline of Wine Production

19.1 Introduction 19.2 Basic workflow 19.3 Processes involved 19.4 Tanks and fermenters 19.5 Beyond fermentation 19.6 Specialty wines References

20 Grape Must Composition Overview

20.1 Sampling 20.2 Sugars 20.3 Acids 20.4 Phenolics 20.5 Nitrogen species 20.6 Lipids and waxes 20.7 Minerals and vitamins 20.8 Isoprenoids 20.9 Insoluble materials References

21 Maceration and Extraction of Grape Components

21.1 Introduction 21.2 Pre‐fermentative treatments 21.3 Maceration treatments during fermentation 21.4 Post‐fermentation maceration References

22 The Biochemistry of Wine Fermentations 22.1 Glycolysis

22.1.1 Introduction 22.1.2 Glycolysis and alcoholic fermentation 22.1.3 Glyceropyruvic fermentation 22.1.4 Succinic acid and other Krebs cycle intermediates 22.1.5 Consequences of glycolysis on wine chemistry References

22.2 Fatty Acid Metabolism

22.2.1 Introduction 22.2.2 Long‐chain fatty acid metabolism 22.2.3 Mid‐chain fatty acids (MCFAs) and ethyl esters 22.2.4 Increasing MCFA and their ethyl esters in winemaking References

22.3 Amino Acid Metabolism

22.3.1 Introduction 22.3.2 Nitrogen uptake and catabolite repression 22.3.3 Amino acid anabolism, catabolism, and carbon skeletons 22.3.4 Higher alcohol formation 22.3.5 Acetate ester formation 22.3.6 YAN in the winery – requirements, approaches, and consequences References

22.4 Sulfur Metabolism

22.4.1 Introduction 22.4.2 Sulfide production and assimilation 22.4.3 Nitrogen sources and H2S formation 22.4.4 Timing of formation and residual H2S References

22.5 Bacterial Fermentation Products

22.5.1 Introduction 22.5.2 Lactic acid bacteria 22.5.3 Spoilage of wine by bacteria References

23 Grape‐Derived Aroma Precursors 23.1 Glycosidic Precursors to Wine Odorants

23.1.1 Introduction 23.1.2 Formation of glycosidic aroma precursors in grape berries 23.1.3 Glycosidic aroma precursors – extraction 23.1.4 Hydrolysis of glycosidic aroma precursors – mechanisms References

23.2 S‐Conjugates

23.2.1 Introduction 23.2.2 Formation of S‐conjugate precursors in berries and juice 23.2.3 Conversion of S‐conjugate precursors during fermentation 23.2.4 Mass balance and alternative pathways to volatile thiol formation References

23.3 Conversion of Variety Specific Components, Other

23.3.1 Introduction 23.3.2 Polyunsaturated fatty acid precursors of C6 compounds 23.3.3 Hydroxycinnamic acids, Brettanomyces, and volatile phenols 23.3.4 S‐methylmethionine and dimethyl sulfide References

24 Wine Oxidation

24.1 Introduction 24.2 Redox reactions 24.3 The central tenets of wine oxidation 24.4 The central tenets of quinone reactions 24.5 The central tenets of the Fenton reaction and byproducts References

25 Topics Related to Aging

25.1 Introduction 25.2 Reactions involving red wine pigments 25.3 Hydrolytic and pH‐dependent reactions 25.4 Activation energy and temperature effects on aging 25.5 Effects of oak storage 25.6 Sensory effects of different aging conditions References

26 The Chemistry of Post‐fermentation Processing 26.1 Cold Stabilization

26.1.1 Introduction 26.1.2 KHT crystal properties and solubility 26.1.3 Critical factors for KHT precipitation 26.1.4 Testing for KHT stability 26.1.5 Treatments for preventing KHT precipitation 26.1.6 CaT and related precipitates References

26.2 Fining

26.2.1 Introduction 26.2.2 Tannin fining with proteins 26.2.3 Protein fining with bentonite 26.2.4 Miscellaneous fining and related treatments References

26.3 Particle Filtration and Reverse Osmosis

26.3.1 Introduction 26.3.2 Definitions, principles, and characteristics of winery filtration 26.3.3 Filtration and fouling 26.3.4 Reverse osmosis 26.3.5 Sensory effects of filtration References

26.4 Distillation

26.4.1 Introduction 26.4.2 Vapor–liquid equilibria 26.4.3 Batch and continuous distillation 26.4.4 Spirit composition and cask maturation References

27 Additives and Processing Aids

27.1 Introduction 27.2 Regulations and terminology 27.3 Additives and processing aids: functions and comparison across regions References

Part C: Case Studies: Recent Advances in Wine Chemistry

28 Authentication

28.1 Introduction 28.2 Fraud – categories and detection approaches 28.3 Stable isotope ratio analysis to detect glycerol adulteration 28.4 Future challenges in wine authentication References

29 Optimizing White Wine Aromas

29.1 Introduction 29.2 Enhancement of varietal thiols 29.3 Cofermentation and spontaneous fermentation References

30 Appearance of Reduced Aromas during Bottle Storage

30.1 Introduction 30.2 Potential latent sources of compounds responsible for reduced aromas References

31 Grape Genetics, Chemistry, and Breeding

31.1 Introduction 31.2 Breeding new varieties 31.3 Genetics and selection References

32 Analytical Innovations and Applications

32.1 Introduction 32.2 Typical approaches to wine analysis 32.3 Multivariate data analysis and chemometrics 32.4 Chemometrics in practice – rapid methods for wine analysis 32.5 Targeted and untargeted metabolomics of wine References

33 New Approaches to Tannin Characterization

33.1 Introduction 33.2 The challenge of astringency subclasses References

Index End User License Agreement

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