Hyphenated Techniques in Grape and Wine Chemistry presents the modern applications of hyphenated techniques in the analysis and study of the chemistry of grape, wine, and grape-derivative products.

Hyphenated Techniques in Grape and Wine Chemistry covers the principal applications of modern sample preparation methods, such as solid-phase-extraction and solid-phase-microextraction.

Contents

1. Principal Parameters of Grape Ripening and Wine Fermentation
2. High Performance Liquid Chromatography Analysis of Grape and Wine Polyphenols
3. Polyphenols Analysis by Liquid-Mass Spectrometry
4. Grape and Wine Contaminants: Ochratoxin A, Biogenic Amines, Trichloroanisole and Ethylphenols
5. Analysis of Aroma Compounds in Wine
6. Analysis of Pesticide Residues in Grape and Wine
7. Proteins and Peptides in Grape & Wine
8. Elements and Inorganic Anions in Winemaking: Analysis and Applications

Index

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