Red Wine Technology - Softcover

 
9780443339141: Red Wine Technology
Softcover
ISBN 10: 0443339147 ISBN 13: 9780443339141
Publisher: Academic Press, 2026

Synopsis

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.

  • Provides the expertise of a 2019 OIV Award winner (Category: Enology), International Organization of Vine and Wine
  • Updates the previous edition content on innovative technologies for red wine pigmentation, stability, aging, fermentation, sensory qualities, and more
  • Explores new topics and emerging technologies in ten new chapters, with content ranging from the red wine micribiome to winery management for climate change
  • Brings together the work of nearly 100 expert contributors from around the globe

"synopsis" may belong to another edition of this title.

About the Author

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.

From the Back Cover

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.

"About this title" may belong to another edition of this title.

Publisher
Academic Press
Publication date
2026
Language
English
ISBN 10 
0443339147
ISBN 13 
9780443339141
Binding
Paperback
Edition number
2
Number of pages
674
Editor
Morata PhD Antonio