Red Wine Technology
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67 600 Ft
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Product details:
- Edition number 2
- Publisher Elsevier Science
- Date of Publication 24 April 2026
- ISBN 9780443339141
- Binding Paperback
- No. of pages674 pages
- Size 276x216 mm
- Weight 450 g
- Language English 700
Categories
Long 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.
MoreTable of Contents:
1. Grape Maturity and Selection: Automatic Grape Selection
2. Viticulture management for red grape quality
3. Acidification and pH Control in Red Wines
4. The use of fumaric acid in red wine making
5. Maceration and Fermentation: New Technologies to Increase Extraction
6. Microbiome in red wines
7. The use of pulsed light and ozone to facilitate the implantation of yeasts starters
8. Use of Non-Saccharomyces Yeasts in Red Winemaking
9.Yeast Biotechnology for Red Winemaking
10. Potential future developments in (wine) yeast research
11. Applications of bioprotection in red winemaking
12. Malolactic Fermentation
13. Yeast-Bacteria Coinoculation
14. Use of viruses in wine technology
15. Molecular Tools to Analyze Microbial Populations in Red Wines
16. Barrel Aging; Types of Wood
17. Emerging Technologies for Aging Wines: Use of Chips and Micro-Oxygenation
18. New Trends in Aging on Lees
19. Evolution of Proanthocyanidins During Grape Maturation, Winemaking, and Aging Process of Red Wines
20. Wine Color Evolution and Stability
21. Polymeric Pigments in Red Wines
22. Spoilage Yeasts in Red Wines
23. Red Wine Clarification and Stabilization
24. Sensory Analysis of Red Wines for Winemaking Purposes
25. Management of Astringency in Red Wines
26. Aromatic Compounds in Red Varieties
27. The Instrumental Analysis of Aroma-Active Compounds for Explaining the Flavor of Red Wines
28. SO2 in Wines: Rational Use and Possible Alternatives
29. Red Wine Bottling and Packaging
30. Smoke taint in wines
31. Wine dealcoholization
32. Red Winemaking in Cool Climates
33. Red Winemaking in Cold Regions With Short Maturity Periods
34. Environmental management of a winery in a context of global warming,
