| Description |
1 online resource : color illustrations |
| Contents |
1. Grape maturity and selection : automatic grape selection / Susana Río Segade, Simone Giacosa, Vincenzo Gerbi, Luca Rolle -- 2. Acidification and pH control in red wines / Piergiorgio Comuzzo, Franco Battistutta -- 3. Maceration and fermentation : new technologies to increase extraction / Antonio Morata, Carmen González, Wendu Tesfaye, Iris Loira, Jose A. Suárez-Lepe -- 4. Use of non-Saccharomyces yeasts in red winemaking / Maurizio Ciani, Francesca Comitini -- 5. Yeast biotechnology for red winemaking / Karina Medina, Valentina Martin, Eduardo Boido, Francisco Carrau -- 6. Malolactic fermentation / Irene Gil-Sánchez, Begoña Bartolomé Suáldea, M. Victoria Moreno-Arribas -- 7. Yeast-bacteria coinoculation / Isabel Pardo, Sergi Ferrer -- 8. Molecular tools to analyze microbial populations in red wines / Karola Böhme, Jorge Barros-Velázquez, Pilar Calo-Mata -- 9. Barrel aging : types of wood / Fernando Zamora -- 10. Emerging technologies for aging wines : use of chips and micro-oxygenation / Encarna Gómez-Plaza, Ana B. Bautista-Ortín |
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11. New trends in aging on lees / Antonio Morata, Felipe Palomero, Iris Loira, Jose A. Suárez-Lepe -- 12. Evolution of proanthocyanidinis during grape maturation, winemaking, and aging process of red wines / António M. Jordão, Jorge M. Ricardo-da-Silva -- 13. Wine color evolution and stability / María Teresa Escribano-Bailón, Julián C. Rivas-Gonzalo, Ignacio García-Estévez -- 14. Polymeric pigments in red wines / Joana Oliveira, Victor de Freitas, 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 for winemaking purposes / Pablo Ossorio, Pedro Ballesteros Torres -- 18. Management of astringency in red wines / Alvaro Peña-Neira -- 19. Aromatic compounds in red varieties / Doris Rauhut, Florian Kiene -- 20. The instrumental analysis of aroma-active compounds for explaining the flavor of red wines / Laura Culleré, Ricardo López, Vicente Ferreira |
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21. SO2 in wines : rational use and possible alternatives / Simone Giacosa, Susana Río Segade, Enzo Cagnasso, Alberto Caudana, Luca Rolle, Vincenzo Gerbi -- 22. Red wine bottling and packaging / Mark Strobl -- 23. Red winemaking in cool climates / Belinda Kemp, Karine Pedneault, Gary Pickering, Kevin Usher, James Willwerth -- 24. Red winemaking in cold regions with short maturity periods / Ma Tengzhen, Kai Chen, Hao Yan, Han Shunyu, Bi Yang |
| Summary |
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 |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Online resource; title from PDF title page (EBSCO, viewed November 9, 2018) |
| Subject |
Red wines.
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Wine and wine making.
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TECHNOLOGY & ENGINEERING -- Food Science.
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Red wines
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Wine and wine making
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| Form |
Electronic book
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| Author |
Morata, Antonio, editor
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| ISBN |
9780128144008 |
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0128144009 |
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