Red Wine Technology

2. Auflage 2026
ISBN: 978-0-443-33914-1
Verlag: Elsevier Science

Buch, Englisch, 550 Seiten, Format (B × H): 216 mm x 276 mm

Red Wine Technology, Second Edition serves as a comprehensive guide for addressing the complex challenges faced in red wine production. Designed for professionals, researchers, and students alike, this updated edition offers a clear, solutions-based approach, presenting both traditional and innovative methods to enhance red wine quality and output. Covering the latest advances in enology, the book discusses molecular tools utilized for wine analysis and quality control, ensuring readers stay informed about current and future trends. Its succinct structure makes it an essential reference for those seeking practical and novel strategies in the wine industry.

In addition to thoroughly revising existing topics, this edition introduces several new chapters on advanced subjects, including the red wine microbiome, the application of viruses in wine biotechnology, and the impact of smoke taint. It also delves into pioneering research on yeast and explores environmental management strategies for wineries in the face of climate change. Collectively, these additions provide valuable insights into the evolving landscape of red wine production, equipping industry professionals and academics with the knowledge needed to innovate and adapt in a dynamic field.

Autoren/Hrsg.

Morata, Antonio

Fachgebiete

• Naturwissenschaften Biowissenschaften Mikrobiologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Weinherstellungsverfahren
• Naturwissenschaften Agrarwissenschaften Ackerbaukunde, Pflanzenbau Weinbau

Inhaltsverzeichnis

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,

Über Autor(innen)

Morata, Antonio
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.