Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry

Perestrelo, Rosa Maria de Sá; Câmara, José Sousa

doi:10.3390/books978-3-03928-735-2

dc.contributor.author	Perestrelo, Rosa Maria de Sá	*
dc.contributor.author	Câmara, José Sousa	*
dc.date.accessioned	2021-02-11T09:45:51Z
dc.date.available	2021-02-11T09:45:51Z
dc.date.issued	2020	*
dc.date.submitted	2020-06-09 16:38:57	*
dc.identifier	46128	*
dc.identifier.uri	https://directory.doabooks.org/handle/20.500.12854/43077
dc.description.abstract	Wine is a widely consumed beverage due to its unique and pleasant sensory properties. Wine is composed of more than one thousand chemical compounds (e.g., alcohols, esters, acids, terpenoids, phenolic compounds, flavonoids, anthocyanins, minerals, and vitamins, among others) resulting from several chemical and biochemical processes. Microextraction techniques in tandem with high-resolution analytical instruments have been applied by wine researchers to expand the knowledge of wine’s chemical composition with the purposes of improving wine quality, supporting winemaker decisions related to the winemaking process, and guaranteeing the authenticity of wine. As a result, we proposed “Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry” as a topic for a Special Issue in Molecules. This Special Issue aims to provide an update on state-of-the-art extraction procedures (e.g., solid-phase microextraction (SPME)) and analytical tools (e.g., nuclear magnetic resonance (NMR), inductively coupled plasma mass spectrometry (ICP-MS), ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS)), emphasizing their use as suitable platforms for the establishment of the chemical composition of wine (volatomic profile, antioxidants, phenolic pattern, and elemental composition, among others). Information related to wine sensorial properties, contaminants, authenticity, and chemometric tools used for data treatment are described in this Issue.	*
dc.language	English	*
dc.subject	QD1-999	*
dc.subject	QD71-142	*
dc.subject	Q1-390	*
dc.subject.classification	thema EDItEUR::P Mathematics and Science::PN Chemistry	en_US
dc.subject.other	n/a	*
dc.subject.other	nanoparticle tracking analysis	*
dc.subject.other	sweeteners	*
dc.subject.other	health risk assessment	*
dc.subject.other	metals	*
dc.subject.other	volatile phenols	*
dc.subject.other	aggregation	*
dc.subject.other	cyclodextrins	*
dc.subject.other	antioxidant activity	*
dc.subject.other	seed tannin	*
dc.subject.other	trace elements	*
dc.subject.other	sherry wine	*
dc.subject.other	HS–SPME	*
dc.subject.other	atomic absorption	*
dc.subject.other	Bee pollen	*
dc.subject.other	photo-diode array detector (PDA)	*
dc.subject.other	biological aging	*
dc.subject.other	triterpenoid saponins	*
dc.subject.other	VOCs	*
dc.subject.other	gas chromatography-mass spectrometry	*
dc.subject.other	charged aerosol detection (CAD)	*
dc.subject.other	anthocyanins	*
dc.subject.other	health potential	*
dc.subject.other	dessert wine	*
dc.subject.other	hydrogels	*
dc.subject.other	potential odorants	*
dc.subject.other	nuclear magnetic resonance	*
dc.subject.other	GC–qMS	*
dc.subject.other	Primula veris L.	*
dc.subject.other	mannoprotein	*
dc.subject.other	Brettanomyces	*
dc.subject.other	ionic exchange resin	*
dc.subject.other	Chinese wine	*
dc.subject.other	arabinogalactan	*
dc.subject.other	ICP-MS	*
dc.subject.other	activator	*
dc.subject.other	flavonoids	*
dc.subject.other	smoke taint	*
dc.subject.other	wine	*
dc.subject.other	cowslip	*
dc.subject.other	white spirits	*
dc.subject.other	estimated daily intake	*
dc.title	Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry	*
dc.type	book
oapen.identifier.doi	10.3390/books978-3-03928-735-2	*
oapen.relation.isPublishedBy	46cabcaa-dd94-4bfe-87b4-55023c1b36d0	*
oapen.relation.isbn	9783039287345	*
oapen.relation.isbn	9783039287352	*
oapen.pages	148	*
oapen.edition	1st	*

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