Información General

• Autores: António M. Jordão (coord.), Fernanda Cosme (coord.)
• Editores: Lex Nova
• Año de publicación: 2016
• País: España
• Idioma: español
• ISBN: 978-1-63484-883-1
• Texto completo no disponible (Saber más ...)

Resumen

• Recent Advances in Wine Stabilization and Conservation Technologies is a book related to the developments in winemaking and mainly in wine stabilization and conservation technologies. The purpose of this book is to fulfill the need for accurate, state-of-the art information and perspectives regarding the most recent studies on wine stabilization and conservation technologies. The uses of these technologies have a great impact on wine quality in terms of microbiological, chemical and sensorial characteristics. Thus, this book is composed by nine chapters that provide current research on different topics of recent technologies used for wine stabilization and conservation, such as developments in wine tartaric and protein stabilization as well as membrane processes, different kinds of white wine aging, and the use of wood barrels and wood fragments from different sources in the wine aging process. This book also includes recent results about the impact of the different winemaking technologies, different wine stabilization processes, and conservation technologies on the wine physico-chemical composition and their relationship with wine sensorial properties. Written by a group of international wine researchers, this book provides up-to-date reviews, overviews and summaries of current research on wine stabilization and conservation process. This new book is an important publication which will be of great use to oenologists, food process engineers, wine scientists and oenology students, and other professionals that might be interested in reading and learning about some fascinating areas of wine research. The authors hope readers will use this compilation to discover the most recent tendencies of wine stabilization and conservation technologies. (Imprint: Nova)

Otros catálogos

• Red de Bibliotecas Universitarias (REBIUN)

Listado de artículos

• • A Review on Process Parameters for Development of Quality Wines

    Gurvinder Singh Kocher, Pooja Nikhanj

    

  • Recent Developments in Wine Tartaric Stabilization

    M. J. Cabrita, R Garcia, S. Catarino

    

  • Winemaking Procedures and Their Influence on Wine Stabilization: Effect on the Chemical Profile

    Maurício Bonatto Machado de Castilhos, Vanildo Luiz Del Bianchi

    

  • Mannoproteins and Enology: Tartrate and Protein Stabilization

    Miriam Ortega Heras, María Luisa González San José

    

  • Clarification and Stabilization of Wines using Membrane Processes

    Youssef El Rayess, Samar Azzi Achkouty, Ziad Rizk, Chantal Ghanem, Nancy Nehme

    

  • Effect of Alternative Options of Tartaric Stabilization on the Colour and Polyphenolic Composition of Young Red Wines

    Gustavo González Neves, Guzmán Favre, Diego Piccardo, Graciela Gil

    

  • Wine Protein Stabilization by Zirconia

    Francisco López, Juan José Rodríguez Bencomo, Fernando Noé Salazar González

    

  • Chemical and Sensory Discrimination of Different Kinds of White Wine Aging and Enological Measures to Improve White Wine Flavor Stability: A Review

    Volker Schneider

    

  • Wine Aging Technologies

    Ignacio Nevares Domínguez, María del Álamo Sanza