[PDF] Mass Spectrometry in Grape and Wine Chemistry (Wiley – Interscience Series on Mass Spectrometry) Riccardo Flamini, Pietro Traldi

“Written by leading experts in the field, this book provides 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 ecology.”–BOOK JACKET. Content: 1. Ionization methods — 2. Mass analyzers and accurate mass measurements — 3. MS/MS methodologies — 4. Grape aroma compounds : terpenes, C??-Norisoprenoids, benzene compounds, and 3-alkyl-2-methoxypyrazines — 5. Volatile and aroma compounds in wines — 6. Grape and wine polyphenols — 7. Compounds released in wine from wood — 8. Compounds responsible for wine defects — 9. Pesticides in grape and wine — 10. Peptides and proteins of grape and wine. Abstract: Mass spectrometry (MS) is a crucial method in ensuring the production, quality, and safety of grape, wine, and grape-derivative products. This book concisely presents the applications of mass spectrometry in the analysis of wine, from traditional to more recent developments. Read more…