Angol
The present volume illustrates the sophistication and diversity that exist in the present-day application of chemical and microbiological analysis to wines. Analytical techniques as spectrophotometry, chromatography, titrimetry or isotope labelling for the detection and quantitative determination of various elements of wine and grapes, e.g. microelements and amino acids, are comprehensively treated. Especially the analysis of the alcohol content, concentration of organic acids, sulfur dioxide, pigment and different phenols of wines and spirits and the control of cultural parameters during the fermentation process are considered. Furthermore, the evaluation of wine quality such as aroma and taste as well as some aspects of the toxicological effects of additives as diethylene glycol are discussed.
