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