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Elsevier

Red Wine Technology

  • 2nd Edition - April 24, 2026
  • Latest edition
  • Editor: Antonio Morata
  • Language: English

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 focuse… Read more

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Description

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.

Key features

  • Provides the expertise of a 2019 OIV Award winner (Category: Enology), International Organization of Vine and Wine
  • Updates the previous edition content on innovative technologies for red wine pigmentation, stability, aging, fermentation, sensory qualities, and more
  • Explores new topics and emerging technologies in ten new chapters, with content ranging from the red wine micribiome to winery management for climate change
  • Brings together the work of nearly 100 expert contributors from around the globe

Readership

MS and PhD students interested in wine science and fermentation science

Table of contents

  1. Grape maturity and selection: automatic grape selection
    Susana Río Segade, Simone Giacosa, Vincenzo Gerbi, Luca Rolle
  2. Viticulture management for red grape quality
    Mario de la Fuente, Ruben Linares, Pilar Baeza Trujillo, José Ramón Lissarrague
  3. Acidification and pH control in red wines
    Piergiorgio Comuzzo, Franco Battistutta
  4. The use of fumaric acid in red wine making
    Claire Payan, Anne‑Laure Gancel, Michael Jourdes, Pierre‑Louis Teissedre
  5. Maceration and fermentation: new technologies to increase extraction
    Antonio Morata, Carmen González, Iris Loira, Jose A. Suárez‑Lepe
  6. Microbiome in red wines
    Eleni Xenofontos, Dimitrios Tsaltas
  7. The use of pulsed light and ozone to facilitate the implantation of yeast starters
    Carlos Escott, Antonio Morata, Iris Loira, Carmen López
  8. Use of non‑Saccharomyces yeasts in red winemaking
    Maurizio Ciani, Francesca Comitini
  9. Yeast biotechnology for red winemaking
    Karina Medina, Valentina Martin, Eduardo Boido, Francisco Carrau
  10. Visioning synthetic futures for yeast research within the context of current global techno‑political trends
    Thomas A. Dixon, Roy S.K. Walker, Isak S. Pretorius
  11. Applications of bioprotection in red winemaking
    Hervé Alexandre, Raphaëlle Tourdot‑Maréchal, Philippe Cottereau, Claudine Degueurce, Emmanuel Vinsonneau, Marie‑Charlotte Colosio
  12. Malolactic fermentation
    Carolina Cueva, Begoña Bartolomé, M. Victoria Moreno‑Arribas
  13. Yeast‑bacteria coinoculation
    Isabel Pardo, Sergi Ferrer
  14. Use of viruses in wine technology
    Gustavo Cordero Bueso
  15. Molecular tools to explore microbial diversity and dynamics in red wines
    Pilar Calo‑Mata, Jorge Barros‑Velázquez
  16. Barrel aging; types of wood
    Fernando Zamora
  17. Emerging technologies for aging wines: use of chips and micro‑oxygenation
    Encarna Gómez‑Plaza, Ana B. Bautista‑Ortín
  18. New trends in aging on lees
    Antonio Morata, Felipe Palomero, Juan Manuel del Fresno, Iris Loira, Jose A. Suárez‑Lepe
  19. Evolution of proanthocyanidins during grape maturation, winemaking, and aging process of red wines
    António M. Jordão, Jorge M. Ricardo‑da‑Silva
  20. Wine color evolution and stability
    María Teresa Escribano‑Bailón, Julián C. Rivas‑Gonzalo, Ignacio García‑Estévez
  21. Polymeric pigments in red wines
    Joana Oliveira, Victor de Freitas, Nuno Mateus
  22. Spoilage yeasts in red wines
    Manuel Malfeito‑Ferreira
  23. Red wine clarification and stabilisation
    Aude Vernhet
  24. Sensory analysis of red wines for winemaking purposes
    Pablo Ossorio, Nedret Neslihan Ivit
  25. Understanding and modulating astringency in red wines
    Alvaro Peña‑Neira
  26. Aromatic compounds in red varieties
    Doris Rauhut, Florian Kiene
  27. The instrumental analysis of aroma‑active compounds for explaining the flavor of red wines
    Vicente Ferreira, Laura Culleré, Ricardo López
  28. SO₂ in wines: rational use and possible alternatives
    Simone Giacosa, Susana Río Segade, Enzo Cagnasso, Alberto Caudana, Luca Rolle, Vincenzo Gerbi
  29. Red wine bottling and packaging
    Mark Strobl
  30. Smoke taint in wine
    Kerry Wilkinson, Julie Culbert, Renata Ristic
  31. Dealcoholization of red wine
    Matthias Schmitt, Lorenzo Italiano, Monika Christmann
  32. Red winemaking in cool climates
    Belinda Kemp, Hannah Charnock, Karine Pedneault, Gary Pickering, Kevin Usher, James Willwerth
  33. Red winemaking in cold regions with short maturity periods
    Ma Tengzhen, Kai Chen
  34. Environmental management of a winery in a context of global warming
    Carmen López, Carlos Escott, Antonio Morata

Product details

  • Edition: 2
  • Latest edition
  • Published: April 27, 2026
  • Language: English

About the editor

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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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