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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 for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation....
| Cote: | Libro Electrónico |
|---|---|
| Autres auteurs: | |
| Format: | Électronique eBook |
| Langue: | Inglés |
| Publié: |
London :
Elsevier Ltd. : Academic Press,
[2019]
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| Sujets: | |
| Accès en ligne: | Texto completo |
Table des matières:
- 1. Grape maturity and selection : automatic grape selection / Susana �Ro Segade, Simone Giacosa, Vincenzo Gerbi, Luca Rolle
- 2. Acidification and pH control in red wines / Piergiorgio Comuzzo, Franco Battistutta
- 3. Maceration and fermentation : new technologies to increase extraction / Antonio Morata, Carmen Gon�zlez, Wendu Tesfaye, Iris Loira, Jose A. S�urez-Lepe
- 4. Use of non-Saccharomyces yeasts in red winemaking / Maurizio Ciani, Francesca Comitini
- 5. Yeast biotechnology for red winemaking / Karina Medina, Valentina Martin, Eduardo Boido, Francisco Carrau
- 6. Malolactic fermentation / Irene Gil-�Snchez, Beg�oa Bartolo�m S�uldea, M. Victoria Moreno-Arribas
- 7. Yeast-bacteria coinoculation / Isabel Pardo, Sergi Ferrer
- 8. Molecular tools to analyze microbial populations in red wines / Karola �Bhme, Jorge Barros-Ve�lzquez, Pilar Calo-Mata
- 9. Barrel aging : types of wood / Fernando Zamora
- 10. Emerging technologies for aging wines : use of chips and micro-oxygenation / Encarna �Gmez-Plaza, Ana B. Bautista-Or�tn
- 11. New trends in aging on lees / Antonio Morata, Felipe Palomero, Iris Loira, Jose A. S�urez-Lepe
- 12. Evolution of proanthocyanidinis during grape maturation, winemaking, and aging process of red wines / An�tnio M. Jor�do, Jorge M. Ricardo-da-Silva
- 13. Wine color evolution and stability / Ma�ra Teresa Escribano-Bai�ln, Jul�in C. Rivas-Gonzalo, Ignacio Gar�ca-Es�tvez
- 14. Polymeric pigments in red wines / Joana Oliveira, Victor de Freitas, 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 for winemaking purposes / Pablo Ossorio, Pedro Ballesteros Torres
- 18. Management of astringency in red wines / Alvaro P�ea-Neira
- 19. Aromatic compounds in red varieties / Doris Rauhut, Florian Kiene
- 20. The instrumental analysis of aroma-active compounds for explaining the flavor of red wines / Laura Culle�r, Ricardo �Lpez, Vicente Ferreira
- 21. SO2 in wines : rational use and possible alternatives / Simone Giacosa, Susana �Ro Segade, Enzo Cagnasso, Alberto Caudana, Luca Rolle, Vincenzo Gerbi
- 22. Red wine bottling and packaging / Mark Strobl
- 23. Red winemaking in cool climates / Belinda Kemp, Karine Pedneault, Gary Pickering, Kevin Usher, James Willwerth
- 24. Red winemaking in cold regions with short maturity periods / Ma Tengzhen, Kai Chen, Hao Yan, Han Shunyu, Bi Yang.