WINE CHEMISTRY AND BIOCHEMISTRY
CONTENTS PART I CHEMICAL AND BIOCHEMICAL ASPECTS OF WINEMAKING BIOCHEMISTRY OF ALCOHOLIC FERMENTATION BIOCHEMICAL TRANSFORMATIONS PRODUCED BY MALOLACTIC FERMENTATION SPECIAL WINES PRODUCTION 3A SPARKLING WINES AND YEAST AUTOLYSIS 3B BIOLOGICALLY AGED WINES ENZYMES IN WINEMAKING USE OF ENOLOGICAL ADDITIVES FOR COLLOID AND TARTRATE SALT STABILIZATION IN WHITE WINES AND FOR IMPROVEMENT OF SPARKLING WINE FOAMING PROPERTIES PART II WINE CHEMICAL COMPOUNDS AND BIOCHEMICAL PROCESSES NITROGEN COMPOUNDS 6A AMINO ACIDS AND BIOGENIC AMINES 6B PEPTIDES 6C PROTEINS CARBOHYDRATES VOLATILE AND AROMA COMPOUNDS 8A WINE AROMA PRECURSORS 8B POLYFUNCTIONAL THIOL COMPOUNDS 8C VOLATILE COMPOUNDS AND WINE AGING 8D YEASTS AND WINE FLAVOUR 8E IDENTI?CATION OF IMPACT ODORANTS OF WINES 8F INTERACTIONS BETWEEN WINE MATRIX MACRO-COMPONENTS AND AROMA COMPOUNDS PHENOLIC COMPOUNDS 9A ANTHOCYANINS AND ANTHOCYANIN-DERIVED COMPOUNDS 9B FLAVANOLS, FLAVONOLS AND DIHYDRO?AVONOLS 9C NON-?AVONOID PHENOLIC COMPOUNDS 9D IN?UENCE OF PHENOLICS ON WINE ORGANOLEPTIC PROPERTIES 9E HEALTH-PROMOTING EFFECTS OF WINE PHENOLICS PART III SPOILAGE OF WINES AROMATIC SPOILAGE OF WINES BY RAW MATERIALS AND ENOLOGICAL PRODUCTS WINE SPOILAGE BY FUNGAL METABOLITES PART IV AUTOMATIC ANALYSERS AND DATA PROCESSING AUTOMATIC ANALYSERS IN OENOLOGY STATISTICAL TECHNIQUES FOR THE INTERPRETATION OF ANALYTICAL DATA