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Red Wine Technology - 1st Edition - ISBN: 9780128143995, 9780128144008

Red Wine Technology

1st Edition

5.0 star rating 1 Review
Editor: Antonio Morata
Hardcover ISBN: 9780128143995
eBook ISBN: 9780128144008
Imprint: Academic Press
Published Date: 1st November 2018
Page Count: 408
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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. 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


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


No. of pages:
© Academic Press 2019
1st November 2018
Academic Press
Hardcover ISBN:
eBook ISBN:

About the Editor

Antonio Morata

Professor of Food Science and Technology at the Universidad Politécnica de Madrid (UPM), Spain, specialized in wine technology. Coordinator of Master in Food Engineer at UPM. Professor of enology and wine technology in the European Master of Viticulture and Enology, Euromaster Vinifera-Erasmus. Antonio’s research expertise in yeast selection for winemaking and repercussion in quality parameters: color, aroma and wine structure; New fermentation biotechnologies and winemaking processes; Anthocyanin/phenolic ripeness of grapes and repercussions in wine quality, emerging technologies for food preservation, and food analysis. He has published 67 articles in international journals, authored 3 books and 5 book chapters; has 3 Patents, 44 Communications to international congresses, 30 Communications to national congress, 4 PhD thesis directions, 2 PhD thesis directions running. Reviewer of 22 SCI journals, won 4 separate awards in enology.

Affiliations and Expertise

Professor of Food Science and Technology, Universidad Politécnica de Madrid (UPM) and Professor of enology and wine technology, European Master of Viticulture and Enology, Euromaster Vinifera-Erasmus, Spain


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

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