Mass Spectrometry in Grape and Wine Chemistry

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Riccardo Flamini (CRA-Centro di Ricerca per la Viticoltura) Pietro Traldi (National Council of Research, Italy)

Mass Spectrometry in Grape and Wine Chemistry

Riccardo Flamini (CRA-Centro di Ricerca per la Viticoltura), Pietro Traldi (National Council of Research, Italy)

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English

John Wiley & Sons Inc
16 December 2009

Spectrum analysis, spectrochemistry, mass spectrometry; Winemaking technology

Series: Wiley Series on Mass Spectrometry

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.

By: Riccardo Flamini (CRA-Centro di Ricerca per la Viticoltura), Pietro Traldi (National Council of Research, Italy)
Imprint: John Wiley & Sons Inc
Country of Publication: United States
Dimensions: Height: 241mm, Width: 163mm, Spine: 21mm
Weight: 626g
ISBN: 9780470392478
ISBN 10: 0470392479
Series: Wiley Series on Mass Spectrometry
Pages: 368
Publication Date: 16 December 2009
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

Riccardo Flamini is a researcher in chemistry of Agricultural Research Council (CRA) and works at the Viticulture Research Center in Italy. He is Professor of Quality Control of Wine at Padua University. He is the author of Hyphenated Techniques in Grape and Wine Chemistry, published by Wiley. Pietro Traldi is the Research Executive at the Institute of Molecular Science and Technologies in Padua, Italy. He is a member of the advisory boards of JMS, MSR, RCM, and EMS as well as the promoter and chairman of the Informal Meeting of Mass Spectrometry. He is the author of over five hundred international journals publications along with several books and book chapters, including Quantitative Applications of Mass Spectrometry published by Wiley.

Reviews for Mass Spectrometry in Grape and Wine Chemistry

This book is very suitable for any scientist working in the oenological field who uses MS for the development of analytical methods or who wants to determine which mass technology is the most appropriate for his/her analytical problem . (Anal Bioanal Chem, 2010) So in summary, an excellent book is edited very well by Riccardo Flamini and Pietro Traldi and written by real experts in the field of mass spectrometry and wine chemistry. (Chromatographia, 6 March 2011)