The complexity of wine provides numerous avenues of discovery for food and analytical chemists. This volume begins with an overview of advances in the analytical techniques used for grape and wine research, including chromatographic and mass spectrometric tools for understanding chemistry of volatiles, nonvolatiles and inorganic components of grapes and wines. Recent advances in flavor chemistry are highlighted in the second section of this book, as well as the
latest NMR techniques for monitoring diffusion of carbon dioxide bubbles in sparkling wines and the utilization of oxidation chemistry during wine processing. The last section of this volume focuses on the intersection of grape and wine chemistry with sustainable production practices, reflecting the
increasing scientific interest in byproduct utilization and global and environmental stewardship.
Reihe
Sprache
Verlagsort
Zielgruppe
Für höhere Schule und Studium
Illustrationen
Maße
Höhe: 233 mm
Breite: 158 mm
Dicke: 27 mm
Gewicht
ISBN-13
978-0-8412-3010-1 (9780841230101)
Schweitzer Klassifikation
Susan Ebeler is a professor in the Department of Viticulture and Enology at the University of California, Davis. Her research is focused on development and application of analytical chemistry techniques to study flavor chemistry and the physic-chemical interactions of flavors with nonvolatile wine components. At UC Davis, she teaches undergraduate and graduate classes on the analysis of grapes and wines as well as the flavor chemistry of foods and beverages. She is
also co-director of the UC Davis Food Safety and Measurement Facility.
Gavin Sacks is an Associate Professor in Food Science at Cornell University, where he has been a faculty member since 2007. He received his B.S. in Chemistry from the University of Virginia and his M.S. and Ph.D. in Chemistry from Cornell University.
Stéphane Vidal joined Nomacorc in 2007 and is the global director of enology leading a team in charge of Nomacorc's initiatives on oxygen management support and solutions. Stéphane is a biochemist engineer from the Institut National des Sciences Appliquées in Lyon, France. He received his master's degree from Université Claude Bernard in Lyon, France and his Ph.D. from Université Joseph Fourier in Grenoble, France.
Peter Winterhalter is head of the Institute of Food Chemistry at the Technische Universität Braunschweig (TUBS), Germany. He graduated from the University of Karlsruhe and obtained his Ph.D. from Würzburg University in 1988. In 1989 he worked as a postdoctoral fellow at the Australian Wine Research Institute, Adelaide, before returning to Würzburg University as a Research Fellow. In 1995, he was appointed as Professor of Food Chemistry at the University of Erlangen-Nürnberg
before finally moving to TUBS where he was dean of the Faculty of Chemistry and Pharmacy.
Herausgeber*in
Professor & Chemist, Department of Viticulture and EnologyProfessor & Chemist, Department of Viticulture and Enology, Agricultural and Environmental Sciences, UC Davis
Associate Professor of Food ScienceAssociate Professor of Food Science, Cornell University
Global Director of EnologyGlobal Director of Enology, Normacorc
Head of the Institute of Food ChemistryHead of the Institute of Food Chemistry, Technische Universitdt Braunschweig
