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Red wine technology /

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Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation....

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Morata, Antonio (Editor)
Format: eBook
Language:English
Published: London : Elsevier Ltd. : Academic Press, [2019]
Subjects:
Red wines.
Wine and wine making.
Vin rouge.
TECHNOLOGY & ENGINEERING > Food Science.
Red wines
Wine and wine making
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • 1. Grape maturity and selection : automatic grape selection / Susana Río Segade, Simone Giacosa, Vincenzo Gerbi, Luca Rolle
  • 2. Acidification and pH control in red wines / Piergiorgio Comuzzo, Franco Battistutta
  • 3. Maceration and fermentation : new technologies to increase extraction / Antonio Morata, Carmen González, Wendu Tesfaye, Iris Loira, Jose A. Suárez-Lepe
  • 4. Use of non-Saccharomyces yeasts in red winemaking / Maurizio Ciani, Francesca Comitini
  • 5. Yeast biotechnology for red winemaking / Karina Medina, Valentina Martin, Eduardo Boido, Francisco Carrau
  • 6. Malolactic fermentation / Irene Gil-Sánchez, Begoña Bartolomé Suáldea, M. Victoria Moreno-Arribas
  • 7. Yeast-bacteria coinoculation / Isabel Pardo, Sergi Ferrer
  • 8. Molecular tools to analyze microbial populations in red wines / Karola Böhme, Jorge Barros-Velázquez, Pilar Calo-Mata
  • 9. Barrel aging : types of wood / Fernando Zamora
  • 10. Emerging technologies for aging wines : use of chips and micro-oxygenation / Encarna Gómez-Plaza, Ana B. Bautista-Ortín
  • 11. New trends in aging on lees / Antonio Morata, Felipe Palomero, Iris Loira, Jose A. Suárez-Lepe
  • 12. Evolution of proanthocyanidinis during grape maturation, winemaking, and aging process of red wines / António M. Jordão, Jorge M. Ricardo-da-Silva
  • 13. Wine color evolution and stability / María Teresa Escribano-Bailón, Julián C. Rivas-Gonzalo, Ignacio García-Estévez
  • 14. Polymeric pigments in red wines / Joana Oliveira, Victor de Freitas, Nuno Mateus
  • 15. Spoilage yeasts in red wines / Manuel Malfeito-Ferreira
  • 16. Red wine clarification and stabilization / Aude Vernhet
  • 17. Sensory analysis of red wines for winemaking purposes / Pablo Ossorio, Pedro Ballesteros Torres
  • 18. Management of astringency in red wines / Alvaro Peña-Neira
  • 19. Aromatic compounds in red varieties / Doris Rauhut, Florian Kiene
  • 20. The instrumental analysis of aroma-active compounds for explaining the flavor of red wines / Laura Culleré, Ricardo López, Vicente Ferreira
  • 21. SO2 in wines : rational use and possible alternatives / Simone Giacosa, Susana Río Segade, Enzo Cagnasso, Alberto Caudana, Luca Rolle, Vincenzo Gerbi
  • 22. Red wine bottling and packaging / Mark Strobl
  • 23. Red winemaking in cool climates / Belinda Kemp, Karine Pedneault, Gary Pickering, Kevin Usher, James Willwerth
  • 24. Red winemaking in cold regions with short maturity periods / Ma Tengzhen, Kai Chen, Hao Yan, Han Shunyu, Bi Yang.