Red Wine Technology

Red Wine Technology

1st Edition - October 29, 2018

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  • Editor: Antonio Morata
  • Hardcover ISBN: 9780128143995
  • eBook ISBN: 9780128144008

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Description

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.

Key Features

  • Winner of the OIV Award 2019 (Category: Enology), International Organization of Vine and Wine
  • 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

Readership

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

Table of Contents

  • 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.
    Alvaro Pena-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

Product details

  • No. of pages: 408
  • Language: English
  • Copyright: © Academic Press 2018
  • Published: October 29, 2018
  • Imprint: Academic Press
  • Hardcover ISBN: 9780128143995
  • eBook ISBN: 9780128144008

About the Editor

Antonio Morata

Antonio Morata, winner of the prestigious OIV Award in 2019, is a professor of food science and technology with a specialty in wine technology at the Universidad Politécnica de Madrid, Madrid, Spain and a professor of enology and wine technology in the European Master of Viticulture and Enology, Euromaster Vinifera-Erasmus, a Joint European Diploma that includes Montpellier SupAgro, France; Geisenheim University, Germany; Udine University, Italy; Lisbon University, Portugal; Torino University, Italy; and Universidad Politécnica de Madrid, Spain. Dr. Morata’s research expertise covers a wide variety of topics including yeast selection for winemaking and repercussion in quality parameters, new fermentation biotechnologies and winemaking processes, and anthocyanin and phenolic ripeness of grapes. He has written over 100 articles, book chapters, and books, holds 3 patents, and has won 4 awards in enology.

Affiliations and Expertise

Universidad Politécnica de Madrid, Madrid, Spain

Ratings and Reviews

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  • CarloSantarossa Wed May 15 2019

    Awesome book and really impressive customer care service

    I've purchased this book few weeks ago but, when I've check it, I've noticed that thare was a small problem (the back cover was unglued and broken). So I've contacted the Elsevier customer care and, in response, I've received a new book completely free without having to return the damaged one. I'm very happy about the service of Elsevier customer care and, obviously, regards to the professional and very specific content of this book. Thank you Elsevier and thank you Antonio Morata. This book will be a master piece of my library.