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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… Read more

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Description

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.

Key features

  • 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

Readership

Enologists, researchers, professors and wine technologists in the wine microbiology, composition and analysis Industries. Wine industry professionals

Table of contents

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

Product details

About the editor

AM

Antonio Morata

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.
Affiliations and expertise
Universidad Politécnica de Madrid, Madrid, Spain

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