Información General

• Autores: Antonio Morata Barrado (ed. lit.), Iris Loira (ed. lit.), Carmen González (ed. lit.)
• Editores: IntechOpen
• Año de publicación: 2022
• País: Reino Unido
• Idioma: inglés
• ISBN: 978-1-83969-642-8, 978-1-83969-641-1
• Enlaces
  • Texto Completo Libro

Resumen

• Grape and Wine is a collective book composed of 18 chapters that address different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances, hot topics and recurrent problems in the wine industry and aims to be helpful for the wine sector. Topics covered include pest control, pesticide management, the use of innovative technologies and biotechnologies such as non-thermal processes, gene editing and use of non-Saccharomyces, the management of instabilities such as protein haze and off-flavors such as light struck or TCAs, the use of big data technologies, and many other key concepts that make this book a powerful reference in grape and wine production. The chapters have been written by experts from universities and research centers of 9 countries, thus representing knowledge, research and know-how of many regions worldwide

Otros catálogos

• Red de Bibliotecas Universitarias (REBIUN)

Listado de artículos

• • Integrated Pest Management of Lobesia botrana with Microorganism in Vineyards: An Alternative for Clean Grapes Production

    Fabiola Altimira, Nancy Vitta, Eduardo Tapia

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  • Management of Pesticides from Vineyard to Wines: Focus on Wine Safety and Pesticides Removal by Emerging Technologies

    Georgiana-Diana Dumitriu, Carmen Teodosiu, Valeriu Cotea

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  • Alternatives to CU Applications in Viticulture: How R&D Projects Can Provide Applied Solutions, Helping to Establish Legislation Limits

    Mario de la Fuente Lloreda, David Fernández Calviño, Bartosz Tylkowski, Josep M. Montornés, Magdalena Olkiewicz, Ruth Pereira, Anabela Cachada, Tito Caffi, Giorgia Fedele, Felicidad de Herralde Travería

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  • Artificial Intelligence and Big Data Analytics in Vineyards: A Review

    Nathaniel K. Newlands

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  • Biological Characteristics of Native Grape Cultivars of Crimean Region and Availability of Their Use in Breeding

    Svetlana Levchenko, Irina Vasylyk, Vladimir Volynkin, Vladimir Lijovskoy, Alla Polulyakh

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  • Romanian Organic and Conventional Red Grapes Vineyards as Potential Sources of High Value-Added Products, in a Circular Economy Approach

    Cristina Mihaela Nicolescu, Mario Bumbac, Cristiana Radulescu, Lavinia Claudia Buruleanu, Radu Lucian Olteanu, Laura Mónica Gorghiu, Gabriela Teodorescu, Carmen Georgeta Holban

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  • Table Grapes: There Is More to Vitiviniculture than Wine…

    Ana C. Agulheiro Santos, Marta Laranjo, Sara Ricardo Rodrigues

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  • An Overview on Saccharomyces cerevisiae Indigenous Strains Selection Methods

    Laura Pulcini, Elisa Gamalero, Antonella Costantini, Enrico Tommaso Vaudano, Christos Tsolakis, Emilia García Moruno

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  • Genetically Modified Yeasts in Wine Biotechnology

    Cecilia Picazo Campos, Víctor Garrigós, Emilia Matallana Redondo, Agustin Aranda Fernández

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  • Determining Glucose Isomerase Activity in Different Wine Environments to Prevent Sluggish or Stuck Fermentations by Using Glucose Isomerase

    Nahide Seray Kahraman, Haluk Hamamci

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  • pH Control and Aroma Improvement Using the Non-Saccharomyces Lachancea thermotolerans and Hanseniaspora spp. Yeasts to Improve Wine Freshness in Warm Areas

    Antonio Morata Barrado, Carlos Escott Pérez, Iris Loira, Juan Manuel del Fresno Flórez, Christian Vaquero Yuste, Mª Antonia Bañuelos, Felipe Palomero, Carmen López, Carmen González

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  • Microbial Decontamination by Pulsed Electric Fields (PEF) in Winemaking

    Carlota Delso, Alejandro Berzosa, Jorge Sanz, Ignacio Álvarez Lanzarote, Javier Raso

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  • Influence of Skin-Contact Treatment on Aroma Profile of Malvasia Aromatica Wines in D.O. “Vinos de Madrid”

    Julia Crespo, Valeria Romero, Margarita García, Teresa Arroyo Casado, Juan Mariano Cabellos Caballero

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  • Winemaking in Cold Regions with Buried Viticulture in China

    Ma Tengzhen, Han Shunyu

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  • White Wine Protein Instability: Origin, Preventive and Removal Strategies

    Luís Filipe Ribeiro, Fernanda Cosme, Fernando M. Nunes

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  • The Light Struck Taste of Wines

    Ana María Mislata, Miquel Puxeu, Montserrat Mestres, Raúl Ferrer Gallego

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  • State-of-the-Art Knowledge about 2,4,6-Trichloroanisole (TCA) and Strategies to Avoid Cork Taint in Wine

    Andrii Tarasov, Miguel Cabral, Christophe Loisel, Paulo Lopes, Christoph Schüssler, Rainer Jung

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  • New Insights about the Influence of Yeasts Autolysis on Sparkling Wines Composition and Quality

    Pere Pons Mercadé, Pau Giménez Grau, Glòria Vilomara, Marta Conde Vidal, Antoni Cantos, Nicolas Rozès, Sergi Ferrer Soler, Joan-Miquel Canals Bosch, Fernando Zamora Marín

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