Awards

• Winner of Winner of the OIV Award 2019 (Category: Enology) 2019

Overview

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.

Full Product Details

Author:   Antonio Morata, PhD (Universidad Politécnica de Madrid, Madrid, Spain)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Weight:   1.250kg
ISBN:  

9780128143995

ISBN 10:   0128143991
Pages:   408
Publication Date:   01 November 2018
Audience:   Professional and scholarly ,  Professional & Vocational
Replaced By:   9780443339141
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

1. Grape Maturity and Selection. Automatic Grape Selection 2. Acidification and pH Control in Red Wines 3. Maceration and Fermentation. New Technologies to Increase Extraction 4. Use of Non-Saccharomyces Yeasts in Red Winemaking 5. Yeast Biotechnology for red winemaking 6. Malolactic Fermentation 7. Yeast-Bacteria Coinoculation 8. Molecular Tools to Analyze Microbial Populations in Red Wines 9. Barrel Ageing. Types of Wood 10. Emerging Technologies. Use of Chips. Microoxigenation 11. Ageing on Lees. Use of Non-Saccharomyces Yeasts. Accelerated AOL. Lees Impregnation 12. Evolution of proanthocyanidins during grape maturation, winemaking and aging process of red wines 13. Color evolution and stability 14. Polymeric pigments in red wines 15. Spoilage yeasts in red wines 16. Red Wine Clarification and Stabilization 17. Sensory analysis of red wines 18. Management of astringency in red wines 19. Aromatic compounds in red varieties 20. The instrumental analysis of aroma-active compounds for explaining the flavor of red wines 21. SO2 in wines: rational use and possible alternatives 22. Bottling and packaging 23. Red winemaking in cool climates 24. Red winemaking in cold regions with short maturity periods

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Author Information

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.

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