Springer - Wine Chemistry And Biochemistry - 2009.pdf - Wino i piwo - to211

Wine Chemistry and Biochemistry

M. Victoria Moreno-Arribas

M. Carmen Polo

Editors

Wine Chemistry

and Biochemistry

123

Editors

M. Victoria Moreno-Arribas

Instituto de Fermentaciones

Industriales (CSIC), Madrid

Spain

mvmoreno@iﬁ.csic.es

M. Carmen Polo

Instituto de Fermentaciones

Industriales (CSIC), Madrid

Spain

mcpolo1@gmail.com

ISBN: 978-0-387-74116-1

e-ISBN: 978-0-387-74118-5

DOI 10.1007/978-0-387-74118-5

Library of Congress Control Number: 2008938361

Springer Science+Business Media, LLC 2009

permission of the publisher (Springer Science+Business Media, LLC, 233 Spring Street, New York,

NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in

connection with any form of information storage and retrieval, electronic adaptation, computer software,

or by similar or dissimilar methodology now known or hereafter developed is forbidden.

The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are

not identiﬁed as such, is not to be taken as an expression of opinion as to whether or not they are subject to

proprietary rights.

Printed on acid-free paper

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Foreword

Winemaking is a most fascinating and complex transformation process of a raw

plant material. It starts with the arrival of the harvest at the cellar and ends with the

most active and decisive fermentation steps. After this, for some wines, comes the

long aging period of the wine, during which the bouquet and taste of the wine is

developed and reﬁned. The transformation of grape must in wine is a priori a spon-

taneous phenomenon. The microbial complex present on the grape berry is exposed

to a new ecosystem when the grapes are crushed and pressed. It then evolves sponta-

neously following the conditions dictated by both the nature of the microorganisms

present and the composition of the community.

Without the skill and attention of the oenologist and winemaker, the system

would evolve into a fermented product, the quality of which would have little chance

of satisfying the consumer. This expertise is based on scientiﬁc knowledge of the

phenomena that occur in this complex environment. After its beginnings mainly

based on observation and empiricism, oenology now uses scientiﬁc data derived

from research in chemistry, biochemistry and microbiology. Together with biochem-

ical reactions catalyzed by enzymes of yeasts and bacteria, chemical reactions also

occur between molecules already present in the must, those gradually extracted from

the grape solids during fermentation, those derived from metabolisms and, possibly,

also those released by the wood. For many of them the temperature and dissolved

oxygen parameters related to technological operations of the winery can have dra-

matic effects and the quality of the ﬁnal wine depends on the type and intensity of

reactions taking place.

From the beginning of the twentieth century, chemistry and microbiology have

been used in an attempt to interpret the observations used by winemakers. These

constitute the foundations on which the basic rules for winemaking and aging were

established. Hence, as producers’ control of the events of winemaking and aging

steadily increased, so did wine quality. First, defects and the most critical alterations

have been avoided. After that, knowledge has become more accurate and reliable,

and more technological tools have been developed, and now the winemaker can

control the evolution of the system as a whole with great efﬁciency.

Continuously, researchers in oenology, both chemists and biologists, appropri-

ate the most efﬁcient analytical methods and data to conduct their research. New

molecules of wine aroma, color and ﬂavor have been identiﬁed. Sensory analysis,

Springer - Wine Chemistry And Biochemistry - 2009.pdf

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