Red Wine Technology

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. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level.

This book is an essential resource for wine producers, researchers, practitioners, technologists and students.

• Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyranoanthocyanins and polymeric pigments
• Contains deep evaluations of barrel ageing as well as new alternatives such as microoxigenation, chips, and biological ageing on lees
• Explores emerging biotechnologies for red wine fermentation including the use of non-Saccharomyces yeasts and yeast-bacteria coinoculations, which have effects in wine aroma and sensory quality, and also control spoilage microorganisms

Enologists, researchers, professors and wine technologists in the wine microbiology, composition and analysis Industries. Wine industry professionals.

1. Grape Maturity and Selection. Automatic Grape Selection.
     Luca Giorgio Carlo Rolle
   2. Acidification and pH Control in Red Wines
     Piergiorgio Comuzzo and Franco Battistutta
   3. Maceration and Fermentation. New Technologies to Increase Extraction
     Antonio Morata
   4. Use of Non-Saccharomyces Yeasts in Red Winemaking
     Maurizio Ciani
   5. Yeast Biotechnology for red winemaking
     Francisco Carrau Sr.
   6. Malolactic Fermentation
     M.Victoria Moreno-Arribas
   7. Yeast-Bacteria Coinoculation
     Isabel Pardo and Sergi Ferrer
   8. Molecular Tools to Analyze Microbial Populations in Red Wines
     Pilar Calo-Mata and Jorge Barros-Velazquez
   9. Barrel Ageing. Types of Wood
     Fernando Zamora
   10. Emerging Technologies. Use of Chips. Microoxigenation
     Encarna Gómez-Plaza
   11. Ageing on Lees. Use of Non-Saccharomyces Yeasts. Accelerated AOL. Lees Impregnation
     Antonio Morata
   12. Evolution of proanthocyanidins during grape maturation, winemaking and aging process of red wines
     Jorge M. Ricardo da Silva and António M. Jordão
   13. Color evolution and stability.
     Teresa Escribano-Bailón
   14. Polymeric pigments in red wines
     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
     Pedro Ballesteros
   18. Management of astringency in red wines.
     Álvaro Peña-Neira
   19. Aromatic compounds in red varieties
     Doris Rauhut
   20. The instrumental analysis of aroma-active compounds for explaining the flavor of red wines
     Vicente Ferreira
   21. SO2 in wines: rational use and possible alternatives
     Vincenzo Gerbi
   22. Bottling and packaging
     Mark Strobl
   23. Red winemaking in cool climates
     Belinda Sarah Kemp
   24. Red winemaking in cold regions with short maturity periods
     Ma Tengzhen