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Wine Chemistry and Biochemistry

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Cover of 'Wine Chemistry and Biochemistry'

Table of Contents

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    Book Overview
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    Chapter 1 Biochemistry of Alcoholic Fermentation
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    Chapter 2 Biochemical Transformations Produced by Malolactic Fermentation
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    Chapter 3 Special Wines Production
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    Chapter 4 SparklingWines and Yeast Autolysis
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    Chapter 5 Biologically Aged Wines
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    Chapter 6 Enzymes in Winemaking
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    Chapter 7 Use of Enological Additives for Colloid and Tartrate Salt Stabilization in White Wines and for Improvement of Sparkling Wine Foaming Properties
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    Chapter 8 Nitrogen Compounds
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    Chapter 9 Amino Acids and Biogenic Amines
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    Chapter 10 Peptides
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    Chapter 11 Proteins
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    Chapter 12 Carbohydrates
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    Chapter 13 Volatile and Aroma Compounds
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    Chapter 14 Wine Aroma Precursors
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    Chapter 15 Polyfunctional Thiol Compounds
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    Chapter 16 Volatile Compounds and Wine Aging
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    Chapter 17 Yeasts and Wine Flavour
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    Chapter 18 Identification of Impact Odorants of Wines
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    Chapter 19 Interactions Between Wine Matrix Macro-Components and Aroma Compounds
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    Chapter 20 Phenolic Compounds
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    Chapter 21 Anthocyanins and Anthocyanin-Derived Compounds
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    Chapter 22 Flavanols, Flavonols and Dihydroflavonols
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    Chapter 23 Non-flavonoid Phenolic Compounds
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    Chapter 24 Influence of Phenolics on Wine Organoleptic Properties
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    Chapter 25 Health-Promoting Effects of Wine Phenolics
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    Chapter 26 Aromatic Spoilage of Wines by Raw Materials and Enological Products
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    Chapter 27 Wine Spoilage by Fungal Metabolites
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    Chapter 28 Automatic Analysers in Oenology
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    Chapter 29 Statistical Techniques for the Interpretation of Analytical Data
Attention for Chapter 6: Enzymes in Winemaking
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Readers on

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27 Mendeley
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Chapter title
Enzymes in Winemaking
Chapter number 6
Book title
Wine Chemistry and Biochemistry
Published by
Springer, New York, NY, January 2009
DOI 10.1007/978-0-387-74118-5_6
Book ISBNs
978-0-387-74116-1, 978-0-387-74118-5
Authors

Maurizio Ugliano, Ugliano, Maurizio

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 27 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Australia 1 4%
Unknown 26 96%

Demographic breakdown

Readers by professional status Count As %
Student > Master 9 33%
Researcher 8 30%
Student > Bachelor 3 11%
Student > Doctoral Student 2 7%
Professor 1 4%
Other 4 15%
Readers by discipline Count As %
Agricultural and Biological Sciences 14 52%
Chemistry 6 22%
Biochemistry, Genetics and Molecular Biology 5 19%
Chemical Engineering 1 4%
Unknown 1 4%