12.3 Principles of different ion exchange reactions (Weinand and Deda...FIGURE 12.4 Diagram of a simple electrodialysis cell (Moutounet et al. 1994)...13 Chapter 13FIGURE 13.1 Electrodes for measuring the oxidation–reduction potential and m...FIGURE 13.2 Influence of racking (at time 0) on the evolution of the mean EHFIGURE 13.3 Influence of topping‐up operations on the EH profile of red wine...FIGURE 13.4 Example showing changes in the oxidation–reduction potential of ...FIGURE 13.5 Example showing changes in the oxidation–reduction potential of ...FIGURE 13.6 Changes in phenols (A, anthocyanins; T, tannins) in red wine dur...FIGURE 13.7 Evolution of dissolved oxygen and 3‐SH concentration in red wine...FIGURE 13.8 Different aging curves according to terroir for the 1966 vintage...FIGURE 13.9 The three phases in the aging of red wine (Dubourdieu, 1992). Ta...FIGURE 13.10 Impact of adding increasing quantities of oak chips on the evol...FIGURE 13.11 Chemical structures of triterpenes in oak wood.FIGURE 13.12 Structure of the main volatile compounds identified in extracts...FIGURE 13.13 Formulae and aromas of various isomers of β‐methyl‐γ‐...FIGURE 13.14 Simplified cross‐sectional diagram showing the structure of hea...FIGURE 13.15 Average values of TI calculated for 22 samples of sessile and p...FIGURE 13.16 Various compounds likely to develop when oak is heated during b...
Guide
4 Foreword
5 Preface to the Second Edition
6 Preface to the First Edition
7 Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition
10 Index
11 Wiley End User License Agreement
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