Methods for Analysis of Musts and Wines (2 SUB)

The standard work on laboratory analysis of musts and wines, fully updated to cover modern procedures and practice. This second edition contains new material on the use of HPLC, GC, and mass spectrometry; computerized dispensing, recording, and calculation of results; and expanded coverage of statistical analysis. Also includes new material on the detection and measurement of undesirable residues, pesticide degradation products, and trace amounts of naturally produced toxic compounds or carcinogens, reflecting the increased interest of regulatory agencies. Contains hundreds of citations to the research literature.