Wine, 2. Chemical and Physical Composition
The article contains sections titled: 1. Introduction 2. Extract 3. Physical Characteristics 3.1. Density 3.2. Temperature 3.3. Viscosity 3.4. Surface Tension and Tears 3.5. Refractive Index 4. Chemical Composition 4.1. Organic Constituents 4.1.1. Carbohydrates 4.1.2. Aldehydes 4.1.3. Organic Acids...
| Main Authors: | , |
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| Format: | Other/Unknown Material |
| Language: | English |
| Published: |
Wiley
2016
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1002/14356007.u28_u01 http://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2F14356007.u28_u01 https://onlinelibrary.wiley.com/doi/pdf/10.1002/14356007.u28_u01 https://onlinelibrary.wiley.com/doi/full-xml/10.1002/14356007.u28_u01 |
| Summary: | The article contains sections titled: 1. Introduction 2. Extract 3. Physical Characteristics 3.1. Density 3.2. Temperature 3.3. Viscosity 3.4. Surface Tension and Tears 3.5. Refractive Index 4. Chemical Composition 4.1. Organic Constituents 4.1.1. Carbohydrates 4.1.2. Aldehydes 4.1.3. Organic Acids and Carbonic Acid 4.1.4. Alcohols 4.1.5. Esters and Other Aroma Substances 4.1.6. Polyphenols 4.1.7. Nitrogenous Compounds 4.1.8. Vitamins 4.2. Inorganic Constituents 4.2.1. Enological Trace Concentrations 4.2.2. Metal Depletion in the Fermentation and Preparation of Wine 4.2.3. Enological Sample Bank 4.2.4. Essential Trace Elements in Wine 4.2.5. Micronutrients for Vitis vinifera 4.2.6. Enological Trace Element Taxonometry 4.2.7. Enological Isotopic Taxonometry 4.2.8. Enological Element Analysis |
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