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Wine Analysis and Testing Techniques

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Cover of 'Wine Analysis and Testing Techniques'

Table of Contents

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    Book Overview
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    Chapter 1 DNA-Based Methods for Wine Traceability and Varietal Authentication Using Single Nucleotide Polymorphism Genotyping Assays
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    Chapter 2 Optimization of Microbial DNA Extraction from Wine, Juice, and Sap for Community-Based Genome Studies
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    Chapter 3 Fluorescence Spectroscopy for Red Wine Authentication
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    Chapter 4 Mass Spectrometry-Based Methods for the Characterization of Wine Flavonoids
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    Chapter 5 Quantification of Proteins in White and Rosé Wines
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    Chapter 6 White and Rosé Wine Haze Risk (WHR) Estimation
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    Chapter 7 Determination of Biogenic Amines in Wines
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    Chapter 8 Determination of Free and Glycosidically Bound Fractions Responsible of Grape Musts Aroma by Solid-Phase Extraction (SPE) and Gas Chromatography-Mass Spectrometry (GC-MS)
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    Chapter 9 Wine Volatilomics
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    Chapter 10 In-Mouth Wine Aroma Analysis
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    Chapter 11 Wine Descriptive Sensory Profiling
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    Chapter 12 Rapid and Cost-Effective Methods for Wine Sensory Profiling: Napping and Sorting
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    Chapter 13 Rapid and Cost-Effective Methods for Wine Profiling: CATA/RATA
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    Chapter 14 Time-Intensity Methodology for Wine Flavor Evaluation
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    Chapter 15 Temporal Dominance of Sensations (TDS) Applied to Wine Sensory Evaluation
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    Chapter 16 Evaluation of Hedonic and Emotional Response Evoked by Wines
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    Chapter 17 Analysis of Wine Impact Odorants by Gas Chromatography-Olfactometry
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Title
Wine Analysis and Testing Techniques
Published by
Springer US, February 2024
DOI 10.1007/978-1-0716-3650-3
ISBNs
978-1-07-163649-7, 978-1-07-163650-3
Editors

Pozo-Bayón, María Ángeles, Muñoz González, Carolina

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