A concise, up-to-date overview of the applications of mass
spectrometry
To be able to estimate the potentiality of grapes and how it may
be transferred into wine is key to grasping enological chemistry.
Nowadays, mass spectrometry is a crucial aspect in ensuring the
production, the quality, and the safety of grape, wine, and grape
derivative products. Mass Spectrometry in Grape and Wine Chemistry
examines in depth the relationship between the high structural
identification power of mass spectrometry techniques and the
chemistry of grapes and wine.
The text is divided into two parts. The first section provides
an overview of mass spectrometry methods in relation to enology in
three chapters. The second section offers seven chapters on wine
chemistry as well as traditional topics and new developments in
mass spectrometry. Mass Spectrometry in Grape and Wine Chemistry
explores many mass spectrometry applications, including:
Ionization methods
Mass analyzers and mass measurements
Mass spectrometry methodologies
Grape aroma compounds
Volatile and aroma compounds in wines
Grape and wine polyphenols
Compounds released by wood into wine
Wine defects caused by compounds
Pesticide detection analysis
Peptides and proteins of grape and wine
Written by leading experts in the field, this book presents an
introduction to mass spectrometry and outlines ways to maximize
quality control and product safety for the best results. Mass
Spectrometry in Grape and Wine Chemistry is an essential handbook
for laboratories working in enology.
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