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Basic Protocols in Enology and Winemaking
This volume details methods using classical apparatus and mechanisms to study enology and winemaking. Chapters guide readers through protocols on titration, distillation, spectrophotometry, advanced methods applying High-Performance Liquid Chromatography with Mass Spectrometry (HPLC-MSn), Gas Chromatography coupled with Mass Spectrometry (GC-MS) and Nuclear Magnetic Resonance (NMR). Authoritative and cutting-edge, Basic Protocols in Enology and Winemaking aims to be a useful and practical guide to new researchers and experts looking to expand their knowledge.
Natural Flavours, Fragrances, and Perfumes
Natural Flavours, Fragrances, and Perfumes Explore this one-stop resource on every relevant aspect of natural flavors and fragrances The use of sensory science has the potential to give scientists, researchers, and industry specialists a way to overcome the challenges in nutraceuticals and, more generally, in the functional food industry. Flavor and fragrance have the potential to significantly influence consumer satisfaction with products and its success in the marketplace. In order to effectively produce and optimize a customer’s experience in both food and household products, it is essential to have a strong understanding of the fundamentals of chemistry and physicochemical processes. N...
Fermented Foods of Latin America
Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.
O Guia Oxford da Cerveja
Uma obra verdadeiramente inovadora, O guia Oxford da cerveja é o livro de referência mais abrangente já publicado sobre a mais popular e diversificada bebida fermentada do mundo. Nestas páginas, Garrett Oliver, autor e renomado mestre-cervejeiro, agrupou o vasto conhecimento e as pesquisas de mais de 165 especialistas em cerveja oriundos de mais de vinte países. O resultado é um compêndio completo do mundo da cerveja, compreendendo mais de mil verbetes, muitos deles sobre temas que mal haviam sido abordados até agora. Dos detalhes sobre o processo de produção da cerveja à história da bebida, das variedades de lúpulo e cevada ao perfil das regiões e dos países produtores de cer...
Biotecnologia industrial - Vol. 4
Este volume, denominado Biotecnologia na produção de alimentos, é composto por 23 capítulos que explicam temas relevantes à área, como produção de bebidas alcóolicas e suas características, bioprocessos na produção de laticínios, conservação de vegetais por fermentação lática, novas tecnologias e seus valores agregados aos produtos, subprodutos ou resíduos da indústria alimentícia, aplicações de enzimas na produção de alimentos, hidrolisação e silagem de pescados, tecnologia do pré-processamento do cacau, microrganismos e suas proteínas no setor alimentício, processos biológicos de alimentos funcionais e insumos para produção de alimentos orgânicos. Didática, esta obra é uma referência teórica para profissionais, estudantes e pesquisadores da área, oferecendo conhecimentos importantes e atualizados sobre a produção de alimentos dentro do escopo da biotecnologia industrial.
Fermented and Distilled Alcoholic Beverages: a Technological, Chemical and Sensory Overview. Fermented Beverages
"Fermented and distilled alcoholic beverages: a technological, chemical and sensory overview. Fermented beverages presents relevant material regarding fermented alcoholic beverage technologies and their variations, including current information about their chemistry and sensory profiles. The book aims to provide crucial evidence regarding the use of novel technologies in fermented alcoholic beverages and discusses the relationship between chemical and sensory approaches, since both are closely related. This information will be useful for fermented alcoholic beverage producers, scientists and professors, and will be helpful as material for food science, technology and engineering graduate and...
Wine Chemistry and Biochemistry
The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.
Recent Advances in Wine Stabilization and Conservation Technologies
This is a book related to the developments in winemaking and mainly in wine stabilisation and conservation technologies. The purpose of this book is to fulfill the need for accurate, state-of-the art information and perspectives regarding the most recent studies on wine stabilisation and conservation technologies. The uses of these technologies have a great impact on wine quality in terms of microbiological, chemical and sensorial characteristics. Thus, this book is composed by nine chapters that provide current research on different topics of recent technologies used for wine stabilisation and conservation, such as developments in wine tartaric and protein stabilisation as well as membrane ...
The Leatherback Turtle
The most comprehensive book ever written on leatherback sea turtles. Weighing as much as 2,000 pounds and reaching lengths of over seven feet, leatherback turtles are the world’s largest reptile. These unusual sea turtles have a thick, pliable shell that helps them to withstand great depths—they can swim more than one thousand meters below the surface in search of food. And what food source sustains these goliaths? Their diet consists almost exclusively of jellyfish, a meal they crisscross the oceans to find. Leatherbacks have been declining in recent decades, and some predict they will be gone by the end of this century. Why? Because of two primary factors: human redevelopment of nestin...
