Red Wine Technology
eBook - ePub

Red Wine Technology

  1. 651 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Red Wine Technology

About this book

Back in its second edition, Red Wine Technology, Second Edition continues to offer a solutions-based approach to the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines and is ideal for anyone in need of a succinct reference on novel ways to increase and improve overall red wine production and innovation. This updated edition provides emerging trends in modern enology, including molecular tools for wine quality and analysis. In addition to updating existing topics, it is expanded to include a variety of completely new chapters on cutting-edge topics such as the red wine microbiome, the use of viruses in wine biotechnology, smoke taint, the future of yeast research, and environmental winery management for climate change. Red Wine Technology, Second Edition is an essential resource for wine producers, researchers, practitioners, technologists and students. - Provides the expertise of a 2019 OIV Award winner (Category: Enology), International Organization of Vine and Wine - Updates the previous edition content on innovative technologies for red wine pigmentation, stability, aging, fermentation, sensory qualities, and more - Explores new topics and emerging technologies in ten new chapters, with content ranging from the red wine micribiome to winery management for climate change - Brings together the work of nearly 100 expert contributors from around the globe

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Information

Publisher
Academic Press
Year
2026
Edition
2
eBook ISBN
9780443339158
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Title of Book
  2. Chapter 1 Grape maturity and selection: automatic grape selection
  3. Chapter 2 Viticulture management for red grape quality
  4. Chapter 3 Acidification and pH control in red wines
  5. Chapter 4 The use of fumaric acid in red wine making
  6. Chapter 5 Maceration and fermentation: new technologies to increase extraction
  7. Chapter 6 Microbiome in red wines
  8. Chapter 7 The use of pulsed light and ozone to facilitate the implantation of yeast starters
  9. Chapter 8 Use of non-Saccharomyces yeasts in red winemaking
  10. Chapter 9 Yeast biotechnology for red winemaking
  11. Chapter 10 Visioning synthetic futures for yeast research within the context of current global techno-political trends
  12. Chapter 11 Applications of bioprotection in red winemaking
  13. Chapter 12 Malolactic fermentation
  14. Chapter 13 Yeast-bacteria coinoculation
  15. Chapter 14 Use of viruses in wine technology
  16. Chapter 15 Molecular tools to explore microbial diversity and dynamics in red wines
  17. Chapter 16 Barrel aging; types of wood
  18. Chapter 17 Emerging technologies for aging wines: use of chips and micro-oxygenation
  19. Chapter 18 New trends in aging on lees
  20. Chapter 19 Evolution of proanthocyanidins during grape maturation, winemaking, and aging process of red wines
  21. Chapter 20 Wine color evolution and stability
  22. Chapter 21 Polymeric pigments in red wines
  23. Chapter 22 Spoilage yeasts in red wines
  24. Chapter 23 Red wine clarification and stabilisation
  25. Chapter 24 Sensory analysis of red wines for winemaking purposes
  26. Chapter 25 Understanding and modulating astringency in red wines
  27. Chapter 26 Aromatic compounds in red varieties
  28. Chapter 27 The instrumental analysis of aroma-active compounds for explaining the flavor of red wines
  29. Chapter 28 SO2 in wines: rational use and possible alternatives
  30. Chapter 29 Red wine bottling and packaging
  31. Chapter 30 Smoke taint in wine
  32. Chapter 31 Dealcoholization of red wine
  33. Chapter 32 Red winemaking in cool climates
  34. Chapter 33 Red winemaking in cold regions with short maturity periods
  35. Chapter 34 Environmental management of a winery in a context of global warming
  36. Author Index
  37. Index

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Yes, you can access Red Wine Technology by Antonio Morata in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.