Basic Protocols in Enology and Winemaking

Total and volatile acidity: traditional and advanced methods.- Alcohol content: traditional and advanced methods.- Total and reducing sugars: traditional and advanced methods.- Total phenolic content: traditional methods.- Color indexes: Traditional and advanced methods.- Anthocyanin identification and quantitation by High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MSⁿ).- Flavonol identification and quantitation by High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MSⁿ).- Flavan-3-ol (flavanol) identification by quantitation by High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MSⁿ).- Hydroxybenzoic and hydroxycinnamic acid derivatives (HCAD) identification and quantitation by High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MSⁿ).- Stilbene identification and quantitation by High Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MS).- Analysis of the free and bound fraction of volatile compounds in musts and wines by GC/MS. Results interpretation from the sensory point of view by OAV technique.- Identification of wine compounds by Nuclear Magnetic Resonance.- Ethanol suppression on wine analysis using Nuclear Magnetic Resonance (NMR).- Methods to determine biogenic amines in wine by RP-HPLC.