Wine, 2. Chemical and Physical Composition

• Main Authors: Kunkee, Ralph E., Eschnauer, Heinz R.
• Format: Other/Unknown Material
• Language: English
• Published: Wiley 2016
• Subjects: Carbonic acid
• 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

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