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.

• 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

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