Red wine technology /
Red wine technology /
edited by Antonio Morata.
- 1 online resource : color illustrations.
Includes bibliographical references and index.
Grape maturity and selection : automatic grape selection / Acidification and pH control in red wines / Maceration and fermentation : new technologies to increase extraction / Use of non-Saccharomyces yeasts in red winemaking / Yeast biotechnology for red winemaking / Malolactic fermentation / Yeast-bacteria coinoculation / Molecular tools to analyze microbial populations in red wines / Barrel aging : types of wood / Emerging technologies for aging wines : use of chips and micro-oxygenation / Susana Río Segade, Simone Giacosa, Vincenzo Gerbi, Luca Rolle -- Piergiorgio Comuzzo, Franco Battistutta -- Antonio Morata, Carmen González, Wendu Tesfaye, Iris Loira, Jose A. Suárez-Lepe -- Maurizio Ciani, Francesca Comitini -- Karina Medina, Valentina Martin, Eduardo Boido, Francisco Carrau -- Irene Gil-Sánchez, Begoña Bartolomé Suáldea, M. Victoria Moreno-Arribas -- Isabel Pardo, Sergi Ferrer -- Karola Böhme, Jorge Barros-Velázquez, Pilar Calo-Mata -- Fernando Zamora -- Encarna Gómez-Plaza, Ana B. Bautista-Ortín. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. New trends in aging on lees / Evolution of proanthocyanidinis during grape maturation, winemaking, and aging process of red wines / Wine color evolution and stability / Polymeric pigments in red wines / Spoilage yeasts in red wines / Red wine clarification and stabilization / Sensory analysis of red wines for winemaking purposes / Management of astringency in red wines / Aromatic compounds in red varieties / The instrumental analysis of aroma-active compounds for explaining the flavor of red wines / Antonio Morata, Felipe Palomero, Iris Loira, Jose A. Suárez-Lepe -- António M. Jordão, Jorge M. Ricardo-da-Silva -- María Teresa Escribano-Bailón, Julián C. Rivas-Gonzalo, Ignacio García-Estévez -- Joana Oliveira, Victor de Freitas, Nuno Mateus -- Manuel Malfeito-Ferreira -- Aude Vernhet -- Pablo Ossorio, Pedro Ballesteros Torres -- Alvaro Peña-Neira -- Doris Rauhut, Florian Kiene -- Laura Culleré, Ricardo López, Vicente Ferreira. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. SO2 in wines : rational use and possible alternatives / Red wine bottling and packaging / Red winemaking in cool climates / Red winemaking in cold regions with short maturity periods / Simone Giacosa, Susana Río Segade, Enzo Cagnasso, Alberto Caudana, Luca Rolle, Vincenzo Gerbi -- Mark Strobl -- Belinda Kemp, Karine Pedneault, Gary Pickering, Kevin Usher, James Willwerth -- Ma Tengzhen, Kai Chen, Hao Yan, Han Shunyu, Bi Yang. 21. 22. 23. 24.
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.
9780128143995 (hardback)
Red wines.
Wine and wine making.
TP 548 / R43 2019
Includes bibliographical references and index.
Grape maturity and selection : automatic grape selection / Acidification and pH control in red wines / Maceration and fermentation : new technologies to increase extraction / Use of non-Saccharomyces yeasts in red winemaking / Yeast biotechnology for red winemaking / Malolactic fermentation / Yeast-bacteria coinoculation / Molecular tools to analyze microbial populations in red wines / Barrel aging : types of wood / Emerging technologies for aging wines : use of chips and micro-oxygenation / Susana Río Segade, Simone Giacosa, Vincenzo Gerbi, Luca Rolle -- Piergiorgio Comuzzo, Franco Battistutta -- Antonio Morata, Carmen González, Wendu Tesfaye, Iris Loira, Jose A. Suárez-Lepe -- Maurizio Ciani, Francesca Comitini -- Karina Medina, Valentina Martin, Eduardo Boido, Francisco Carrau -- Irene Gil-Sánchez, Begoña Bartolomé Suáldea, M. Victoria Moreno-Arribas -- Isabel Pardo, Sergi Ferrer -- Karola Böhme, Jorge Barros-Velázquez, Pilar Calo-Mata -- Fernando Zamora -- Encarna Gómez-Plaza, Ana B. Bautista-Ortín. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. New trends in aging on lees / Evolution of proanthocyanidinis during grape maturation, winemaking, and aging process of red wines / Wine color evolution and stability / Polymeric pigments in red wines / Spoilage yeasts in red wines / Red wine clarification and stabilization / Sensory analysis of red wines for winemaking purposes / Management of astringency in red wines / Aromatic compounds in red varieties / The instrumental analysis of aroma-active compounds for explaining the flavor of red wines / Antonio Morata, Felipe Palomero, Iris Loira, Jose A. Suárez-Lepe -- António M. Jordão, Jorge M. Ricardo-da-Silva -- María Teresa Escribano-Bailón, Julián C. Rivas-Gonzalo, Ignacio García-Estévez -- Joana Oliveira, Victor de Freitas, Nuno Mateus -- Manuel Malfeito-Ferreira -- Aude Vernhet -- Pablo Ossorio, Pedro Ballesteros Torres -- Alvaro Peña-Neira -- Doris Rauhut, Florian Kiene -- Laura Culleré, Ricardo López, Vicente Ferreira. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. SO2 in wines : rational use and possible alternatives / Red wine bottling and packaging / Red winemaking in cool climates / Red winemaking in cold regions with short maturity periods / Simone Giacosa, Susana Río Segade, Enzo Cagnasso, Alberto Caudana, Luca Rolle, Vincenzo Gerbi -- Mark Strobl -- Belinda Kemp, Karine Pedneault, Gary Pickering, Kevin Usher, James Willwerth -- Ma Tengzhen, Kai Chen, Hao Yan, Han Shunyu, Bi Yang. 21. 22. 23. 24.
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.
9780128143995 (hardback)
Red wines.
Wine and wine making.
TP 548 / R43 2019