Weinsäure- und Äpfelsäurederivate sind sehr nützliche Bausteine für die asymmetrische Synthese von großen organischen Molekülen. Diese sog. enantioselektiven Synthesen sind von größter Bedeutung in der Naturstoff-Forschung sowie in der Feinchemie und pharmazeutischen Industrie. Dieses Buch liefert einen genauen und umfassenden Überblick über die chemischen Eigenschaften und synthetischen Anwendungen aller Derivate der Wein- und Äpfelsäure. Ideal für alle, die auf diesem Gebiet arbeiten. Auch für Studenten! Es enthält Hunderte chemischer Reaktionen, 50 große Tabellen und 2.000 Verweise: Eine erschöpfende Behandlung von Struktur, Eigenschaften und synthetischen Anwendungen von 20 Derivatklassen der Wein- und Äpfelsäure. (02/99)

Tartaric and Malic Acids in Synthesis provides chemists with a concise yet comprehensive, review of the chemical properties and synthetic applications of derivatives of tartaric and malic acids. Intended as a source of information and inspiration, it contains a gold mine of ideas on the use of tartaric and malic acids in synthesis not only as chiral building blocks, but as chiral ligands, auxiliaries, and resolving agents as well. Throughout, the primary focus is on four-carbon building blocks derived from tartaric and malic acids and their synthetically useful reactions. Tartaric and Malic Acids in Synthesis is a valuable working resource for chemists involved in the design of enantioselective syntheses. It is also an excellent supplementary text for graduate students of synthetic organic chemistry and natural products chemistry.

Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production. The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process. - Organized according to the winemaking process, guiding reader clearly to application of knowledge - Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them - Provides both theoretical knowledge and practical application providing a strong starting point for further research and development

The book "Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.

"Grapes (Vitis spp.) are economically significant fruit species. Many scientific advances have been achieved in understanding physiological, biochemical, and molecular aspects of grape berry maturation. Some of these advances have led to the improvement of"

This book is an attempt to bring together current knowledge on the role and importance of organic acids in life processes. There are lots of compounds based on the chemical nature of this functional group, which makes this class of molecules to be present in our lives starting with the human body (Krebs cycle - the core of cellular metabolism) to the products we currently use (food, medicines and cosmetics). No overall consensus is sought in this book, and the following chapters are authored by dedicated researchers presenting a diversity of applications and hypotheses concerning organic acids. The five chapters in this book include general information on carboxylic acids and their applications in life sciences (use in organic synthesis, nanotechnology, plant physiology, plant nutrition and soil chemistry).

The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.