Back in its second edition, Red Wine Technology, Second Edition continues to offer a solutions-based approach to the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines and is ideal for anyone in need of a succinct reference on novel ways to increase and improve overall red wine production and innovation. This updated edition provides emerging trends in modern enology, including molecular tools for wine quality and analysis. In addition to updating existing topics, it is expanded to include a variety of completely new chapters on cutting-edge topics such as the red wine microbiome, the use of viruses in wine biotechnology, smoke taint, the future of yeast research, and environmental winery management for climate change. Red Wine Technology, Second Edition is an essential resource for wine producers, researchers, practitioners, technologists and students.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. xv 7. Prologue to the second edition - p. xix 8. Prologue to the first edition - p. xxi 9. Chapter 1. Grape maturity and selection: automatic grape selection - p. 1 10. Chapter 2. Viticulture management for red grape quality - p. 21 11. Chapter 3. Acidification and pH control in red wines - p. 53 12. Chapter 4. The use of fumaric acid in red wine making - p. 73 13. Chapter 5. Maceration and fermentation: new technologies to increase extraction - p. 83 14. Chapter 6. Microbiome in red wines - p. 99 15. Chapter 7. The use of pulsed light and ozone to facilitate the implantation of yeast starters - p. 113 16. Use of non-Saccharomyces yeasts in red winemaking - p. 125 17. Chapter 9. Yeast biotechnology for red winemaking - p. 151 18. Chapter 10. Visioning synthetic futures for yeast research within the context of current global techno-political trends - p. 169 19. Chapter 11. Applications of bioprotection in red winemaking - p. 185 20. Chapter 12. Malolactic fermentation - p. 203 21. Chapter 13. Yeast-bacteria coinoculation - p. 221 22. Chapter 14. Use of viruses in wine technology - p. 241 23. Chapter 15. Molecular tools to explore microbial diversity and dynamics in red wines - p. 253 24. Chapter 16. Barrel aging; types of wood - p. 283 25. Chapter 17. Emerging technologies for aging wines: use of chips and micro-oxygenation - p. 309 26. Chapter 18. New trends in aging on lees - p. 323 27. Chapter 19. Evolution of proanthocyanidins during grape maturation, winemaking, and aging process of red wines - p. 339 28. Chapter 20. Wine color evolution and stability - p. 361 29. Chapter 21. Polymeric pigments in red wines - p. 375 30. Chapter 22. Spoilage yeasts in red wines - p. 389 31. Chapter 23. Red wine clarification and stabilisation - p. 407 32. Chapter 24. Sensory analysis of red wines for winemaking purposes - p. 423 33. Chapter 25. Understanding and modulating astringency in red wines - p. 433 34. Chapter 26. Aromatic compounds in red varieties - p. 455 35. Chapter 27. The instrumental analysis of aroma-active compounds for explaining the flavor of red wines - p. 469 36. SO2 in wines: rational use and possible alternatives - p. 495 37. Chapter 29. Red wine bottling and packaging - p. 511 38. Chapter 30. Smoke taint in wine - p. 529 39. Chapter 31. Dealcoholization of red wine - p. 543 40. Chapter 32. Red winemaking in cool climates - p. 555 41. Chapter 33. Red winemaking in cold regions with short maturity periods - p. 579 42. Chapter 34. Environmental management of a winery in a context of global warming - p. 599 43. Author Index - p. 621 44. Index - p. 635
Back in its second edition, Red Wine Technology, Second Edition continues to offer a solutions-based approach to the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines and is ideal for anyone in need of a succinct reference on novel ways to increase and improve overall red wine production and innovation. This updated edition provides emerging trends in modern enology, including molecular tools for wine quality and analysis. In addition to updating existing topics, it is expanded to include a variety of completely new chapters on cutting-edge topics such as the red wine microbiome, the use of viruses in wine biotechnology, smoke taint, the future of yeast research, and environmental winery management for climate change. Red Wine Technology, Second Edition is an essential resource for wine producers, researchers, practitioners, technologists and students.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. xv 7. Prologue to the second edition - p. xix 8. Prologue to the first edition - p. xxi 9. Chapter 1. Grape maturity and selection: automatic grape selection - p. 1 10. Chapter 2. Viticulture management for red grape quality - p. 21 11. Chapter 3. Acidification and pH control in red wines - p. 53 12. Chapter 4. The use of fumaric acid in red wine making - p. 73 13. Chapter 5. Maceration and fermentation: new technologies to increase extraction - p. 83 14. Chapter 6. Microbiome in red wines - p. 99 15. Chapter 7. The use of pulsed light and ozone to facilitate the implantation of yeast starters - p. 113 16. Use of non-Saccharomyces yeasts in red winemaking - p. 125 17. Chapter 9. Yeast biotechnology for red winemaking - p. 151 18. Chapter 10. Visioning synthetic futures for yeast research within the context of current global techno-political trends - p. 169 19. Chapter 11. Applications of bioprotection in red winemaking - p. 185 20. Chapter 12. Malolactic fermentation - p. 203 21. Chapter 13. Yeast-bacteria coinoculation - p. 221 22. Chapter 14. Use of viruses in wine technology - p. 241 23. Chapter 15. Molecular tools to explore microbial diversity and dynamics in red wines - p. 253 24. Chapter 16. Barrel aging; types of wood - p. 283 25. Chapter 17. Emerging technologies for aging wines: use of chips and micro-oxygenation - p. 309 26. Chapter 18. New trends in aging on lees - p. 323 27. Chapter 19. Evolution of proanthocyanidins during grape maturation, winemaking, and aging process of red wines - p. 339 28. Chapter 20. Wine color evolution and stability - p. 361 29. Chapter 21. Polymeric pigments in red wines - p. 375 30. Chapter 22. Spoilage yeasts in red wines - p. 389 31. Chapter 23. Red wine clarification and stabilisation - p. 407 32. Chapter 24. Sensory analysis of red wines for winemaking purposes - p. 423 33. Chapter 25. Understanding and modulating astringency in red wines - p. 433 34. Chapter 26. Aromatic compounds in red varieties - p. 455 35. Chapter 27. The instrumental analysis of aroma-active compounds for explaining the flavor of red wines - p. 469 36. SO2 in wines: rational use and possible alternatives - p. 495 37. Chapter 29. Red wine bottling and packaging - p. 511 38. Chapter 30. Smoke taint in wine - p. 529 39. Chapter 31. Dealcoholization of red wine - p. 543 40. Chapter 32. Red winemaking in cool climates - p. 555 41. Chapter 33. Red winemaking in cold regions with short maturity periods - p. 579 42. Chapter 34. Environmental management of a winery in a context of global warming - p. 599 43. Author Index - p. 621 44. Index - p. 635
