Methods Analysis of Musts and Wines

The standard work on laboratory analysis of musts and wines, fully updated to cover modern procedures and practice. This second edition contains new material on the use of HPLC, GC, and mass spectrometry; computerized dispensing, recording, and calculation of results; and expanded coverage of statistical analysis. Also includes new material on the detection and measurement of undesirable residues, pesticide degradation products, and trace amounts of naturally produced toxic compounds or carcinogens, reflecting the increased interest of regulatory agencies. Contains hundreds of citations to the research literature. Sampling.

Soluble Solids.

Acidity and Individual Acids.

Alcohols.

Carbonyl Compounds.

Esters.

Nitrogen Compounds.

Phenolic Compounds.

Chemical Additions.

Other Constituents.

Gases.

Wine Color.

General Chemical and Equipment Information and Theory.

Index.

C. S. Ough is the author of Methods Analysis of Musts and Wines, 2nd Edition, published by Wiley. Maynard Amerine was a pioneering researcher in the cultivation, fermentation, and sensory evaluation of wine. His academic work at the University of California at Davis is recognized internationally.