(Ebook) Hyphenated Techniques in Grape and Wine Chemistry by Riccardo Flamini ISBN 9780470061879, 0470061871

(Ebook) Hyphenated Techniques in Grape and Wine Chemistry by Riccardo Flamini ISBN 9780470061879, 0470061871

This book
presents the principal modern applications of hyphenated techniques used in the
analysis and study of grape, wine, and grape-derivative products chemistry.
Applications are performed by the use of techniques such as liquid- and
gas-phase chromatography (LC, GC) and capillary electrophoresis (CE) coupled
with spectrophotometric detectors (UV, DAD, FL), mass spectrometry (MS),
detectors for gas chromatography (FID, ECD), and inductively coupled
plasma-mass spectrometry (ICP-MS). These applications to oenology are described
with particular attention to methods developed by instrumentation usually
present in the laboratory, and with the better performances and reliability. Also,
principal applications of modern sample preparation methods, such as
solid-phase-extraction and solid-phase-microextraction (SPME, SPE) in the
oenology field, are described. At the end of each chapter the principal
literature on the topic, is reported.

A number of
methods are presented for a complete study of the high complex grape and wine
chemistry, by analysis of classes of compounds such as organic acids, sugars,
hydroxycinnamiltartaric acids, carbonyl compounds, proteins, resveratrol and
piceatannol,  polyphenols such as
anthocyanins and derivatives, flavonols, flavanols and proanthocyanidins,
volatile compounds such as esters, alcohols, phenols, monoterpenes and sulphur
compounds, contaminants such as ochratoxin A (OTA), biogenic amines,
ethylphenols, chloroanisoles, pesticide residues, elements and inorganic
anions.