Red Wine Technology

Coordinator: Morata Antonio

Language: English
Cover of the book Red Wine Technology

Subjects for Red Wine Technology

Keywords

A-type-vitisins; Acid-base equilibrium; Aging; Aging on lees; Alternative preservatives; Anthocyainins; Anthocyanin; Anthocyanins; Aroma; Aroma compounds; Aroma profile; Aromas; Aromatic compounds; Astringency; Barrels; Berry sorting; Biological acidifications; Bisulfite bleaching; Bottle closure systems; Bottling; Brettanomyces bruxellensis; Buffer capacity; Buried viticulture; C13-norisoprenoides; Chemical acidification; Chemical composition; Chemical deacidification; Chemometrics; Chromatic characteristics; Chromatography; Clarification; Closures; Coinoculation; Cold regions; Colloidal hazes; Color; Condensed tannins; Contamination; Cool climate; Copigmentation; Crystallization; Dissociation; Electromembrane treatments; Ellagitannins; Emerging technologies; Ethanol decrease; Ethanol reduction; Fermentation flavors; Filling systems; Filtration; Flavor; Flavour; Grape juice and wine; Grape maturity; Grapes; HHP; Ion exchangers; Irradiation; Lactic acid bacteria; Lactobacillus plantarum; Lees aromatization; Low sulfite wines; Maceration; Malolactic fermentation; Mannoproteins; Maturation; Mechanical properties; Metabolic impact; Methoxypyrazines; Micro-oxygenation; Microbial spoilage; Microbiological control; Microorganism inactivation; Mouthfeel; Natural compounds; Natural seasoning; Near infrared spectroscopy; Non-Saccharomyces; Oak; Oak species; Oenococcus oeni; Off-odor; Organoleptic characteristics; Oxygen; PEF; PH management; PL; Packaging; Phenolic compounds; Polymeric pigments; Polyphenols; Polysaccharides; Precision viticulture; Proanthocyanidins; Proanthocyanidins (PAs); Product security; Protein–tannin complexes; Quality assessment; Quantitative analysis; Red grapes

122.46 €

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408 p. · 21.4x27.6 cm · Hardback
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.
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

Enologists, researchers, professors, wine technologist, wine microbiology, composition and analysis Industry

Professionals within the wine industry

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.
  • 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