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E-raamat: Red Wine Technology

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  • Ilmumisaeg: 29-Oct-2018
  • Kirjastus: Academic Press Inc
  • Keel: eng
  • ISBN-13: 9780128144008
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Red Wine TechnologySuurem pilt
  • Formaat: EPUB+DRM
  • Ilmumisaeg: 29-Oct-2018
  • Kirjastus: Academic Press Inc
  • Keel: eng
  • ISBN-13: 9780128144008
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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. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level.

This book is an essential resource for wine producers, researchers, practitioners, technologists and students.

  • Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyranoanthocyanins and polymeric pigments
  • Contains deep evaluations of barrel ageing as well as new alternatives such as microoxigenation, chips, and biological ageing on lees
  • Explores emerging biotechnologies for red wine fermentation including the use of non-Saccharomyces yeasts and yeast-bacteria coinoculations, which have effects in wine aroma and sensory quality, and also control spoilage microorganisms
List of Contributors
ix
Prologue xi
1 Grape Maturity and Selection: Automatic Grape Selection
1(16)
Susana Rio Segade
Simone Giacosa
Vincenzo Gerbi
Luca Rolle
1.1 Physicochemical Characteristics of Etiological Interest
1(2)
1.2 Vineyard Approaches to Grape Selection and Harvest Date Determination
3(6)
1.3 Grape Selection in Winery
9(4)
References
13(4)
2 Acidification and pH Control in Red Wines
17(18)
Piergiorgio Comuzzo
Franco Battistutta
2.1 Importance of Acidic Fraction and pH Control in Red Wines
17(1)
2.2 Main Organic Acids in Must and Wine
17(2)
2.3 Total Acidity and Wine pH
19(3)
2.4 Acid--Base Equilibrium and Wine Buffer Capacity
22(1)
2.5 Traditional Strategies for Chemical Acidification
23(2)
2.6 Traditional Strategies for Chemical Deacidification
25(2)
2.7 New Technologies for pH Control
27(3)
2.8 Laboratory Techniques for Measuring pH and Acidic Fraction
30(2)
Acknowledgments
32(1)
References
32(3)
3 Maceration and Fermentation: New Technologies to Increase Extraction
35(16)
Antonio Morata
Carmen Gonzalez
Wendu Tesfaye
Iris Loira
Jose A. Suarez-Lepe
3.1 Introduction
35(1)
3.2 Tank Design for Red Winemaking
35(1)
3.3 Vessel Materials in Red Winemaking
36(2)
3.4 Kinetics of Extraction: The Effect of Temperature
38(2)
3.5 Mechanical Processes During Maceration
40(4)
3.6 New Extraction Technologies
44(3)
3.7 Conclusions
47(1)
References
48(3)
4 Use of Non-Saccharomyces Yeasts in Red Winemaking
51(18)
Maurizio Ciani
Francesca Comitini
4.1 Introduction
51(1)
4.2 Yeast Ecology of Grape Berry
51(4)
4.3 Controlled Fermentation: The Role of Saccharomyces Cerevisiae
55(1)
4.4 Non-Saccharonryces Yeasts Features in Red Wine
56(8)
References
64(5)
5 Yeast Biotechnology for Red Winemaking
69(16)
Karina Medina
Valentina Martin
Eduardo Boido
Francisco Carrau
5.1 Introduction
69(1)
5.2 Yeast Diversity in Red Grapes and Musts
70(1)
5.3 Influence of Red Wine Technology on Saccharomyces Strains
71(3)
5.4 Saccharomyces Cerevisiae and Flavor Compounds
74(2)
5.5 Practical Red Winemaking and Yeast Performance
76(4)
Acknowledgments
80(1)
References
80(3)
Further Reading
83(2)
6 Malolactic Fermentation
85(14)
Irene Gil-Sanchez
Begonia Bartolome Sualdea
M. Victoria Moreno-Arribas
6.1 Introduction
85(1)
6.2 Lactic Acid Bacteria in Winemaking
85(2)
6.3 Factors Impacting LAB at Winery
87(1)
6.4 Technological Strategies for Managing the MLF Performance
88(1)
6.5 Impact of MLF on Wine Organoleptic Properties
89(2)
6.6 Production of Off-Flavors by Lactic Acid Bacteria
91(2)
6.7 Implications of LAB and MLF In Wine Safety
93(1)
6.8 Conclusion
94(1)
Acknowledgments
95(1)
References
95(4)
7 Yeast-Bacteria Coinoculation
99(16)
Isabel Pardo
Sergi Ferrer
7.1 Introduction
99(2)
7.2 Objectives
101(6)
7.3 Interactions Between Wine Microorganisms
107(1)
Acknowledgments
108(1)
References
108(7)
8 Molecular Tools to Analyze Microbial Populations in Red Wines
115(10)
Karola Bohme
Jorge Barros-Velazquez
Pilar Calo-Mata
8.1 Introduction
115(1)
8.2 Classical and Phenotypic Methods
116(1)
8.3 DN A-Based Methods
116(3)
8.4 Matrix-Assisted Laser Desorption/Ionization-Time of Flight Mass Spectrometry
119(1)
8.5 Microbial Diversity Assessment Through Enzymes Detection
119(1)
8.6 Culture-Dependent Versus Culture-Independent Methods
119(1)
8.7 Conclusions
120(1)
References
120(3)
Further Reading
123(2)
9 Barrel Aging; Types of Wood
125(24)
Fernando Zamora
9.1 Brief Historical Introduction
125(1)
9.2 The Main Tree Species Used in Cooperage
125(1)
9.3 The Main Forests Providing Wood For Cooperage
126(1)
9.4 The Concept of Wood Grain in Cooperage
126(1)
9.5 Obtaining the Staves: Hand Splitting and Sawing
127(2)
9.6 Drying Systems: Natural Seasoning and Artificial Drying
129(1)
9.7 Assembly and Toasting of the Barrel
129(1)
9.8 Types of Barrels and Barrel Parts
130(1)
9.9 What Happens to a Wine During Barrel Aging
131(1)
9.10 Volatile Substances Released by Oak Wood During Barrel Aging
132(2)
9.11 Phenolic Compounds Released by Oak Wood During Barrel Aging
134(2)
9.12 Oxygen Permeability of Oak Wood
136(1)
9.13 Influence of Wood Grain
136(1)
9.14 Influence of Botanical and Geographic Origin
137(1)
9.15 Influence of Natural Seasoning and Artificial Drying
138(1)
9.16 Influence of Toasting Level
139(2)
9.17 Influence of the Repeated Use of Barrels
141(2)
9.18 Barrel Aging Process
143(1)
Acknowledgments
144(1)
References
144(3)
Further Reading
147(2)
10 Emerging Technologies for Aging Wines: Use of Chips and Micro-Oxygenation
149(14)
Encarna Gomez-Plaza
Ana B. Bautista-Ortin
10.1 Why Aging Wines in Barrels?
149(1)
10.2 The Micro-Oxygenation Technique
150(1)
10.3 Positive Factors of Using Micro-Oxygenation
151(1)
10.4 The Application of the MOX Technique
152(1)
10.5 The Use of Oak Chips
153(1)
10.6 When and How Use Them
153(1)
10.7 Effect of Adding Oak Chips on Wine Characteristics
153(2)
10.8 Comparing the Effect of Chips or MOX With Aging Wine in Barrels
155(1)
10.9 The Combined Used of MOX + Chips
156(1)
10.10 Innovations in MOX and Chips Application
157(2)
References
159(3)
Further Reading
162(1)
11 New Trends in Aging on Lees
163(14)
Antonio Morata
Felipe Palomero
Iris Loira
Jose A. Suarez-Lepe
11.1 Introduction
163(3)
11.2 Use of Non-Saccharomyees Yeasts
166(1)
11.3 Accelerated Aging on Lees
167(4)
11.4 Lees Aromatization
171(3)
11.5 Conclusions
174(1)
References
174(2)
Further Reading
176(1)
12 Evolution of Proanthocyanidins During Grape Maturation, Winemaking, and Aging Process of Red Wines
177(18)
Antonio M. Jordao
Jorge M. Ricardo-Da-Silva
12.1 Proanthocyanidins: Composition, Content, and Evolution During Grape Maturation
177(6)
12.2 Evolution of Proanthocyanidins During Fermentative Maceration of Red Wines
183(2)
12.3 Changes on Proanthocyanidins During Red Wine Aging in Contact with Wood
185(4)
12.4 Final Remarks
189(1)
References
189(6)
13 Wine Color Evolution and Stability
195(12)
Maria Teresa Escribano-Bailon
Julian C. Rivas-Gonzalo
Ignacio Garcia-Estevez
13.1 Introduction
195(1)
13.2 Anthocyanin Stability
195(3)
13.3 Copigmentation
198(1)
13.4 Red Wine Color Evolution
199(2)
13.5 Winemaking Practices for Stabilizing Red Wine Color
201(1)
Acknowledgments
202(1)
References
203(2)
Further Reading
205(2)
14 Polymeric Pigments in Red Wines
207(12)
Joana Oliveira
Victor De Freitas
Nuno Mateus
Abbreviations
207(1)
14.1 Introduction
207(2)
14.2 Polymeric Pigments in Red Wines
209(3)
14.3 Analysis of Polymeric Pigments
212(1)
14.4 Stability in Solution and Influence in Red Wine Color
213(2)
14.5 Conclusion
215(1)
References
215(4)
15 Spoilage Yeasts in Red Wines
219(18)
Manuel Malfeito-Ferreira
15.1 Introduction
219(5)
15.2 Description of the Main Yeast Genera/Species Involved in Wine Spoilage
224(3)
15.3 Yeast Monitoring
227(3)
15.4 Control of Yeast Populations in Wines
230(3)
15.5 Future Trends
233(1)
References
233(4)
16 Red Wine Clarification and Stabilization
237(16)
Aude Vernhet
16.1 Colloids and Colloidal Instabilities in Red Wines
237(3)
16.2 Wine Clarification
240(5)
16.3 Stabilization With Regards to the Crystallization of Tartaric Salts
245(3)
16.4 Microbiological Stabilization
248(1)
16.5 Conclusion
249(1)
References
249(4)
17 Sensory Analysis of Red Wines for Winemaking Purposes
253(4)
Pablo Ossorio
Pedro Ballesteros Torres
17.1 Tasting of Grapes
253(2)
17.2 Tasting in the Production of Red Wine
255(1)
17.3 Tasting During Malolactic Fermentation
256(1)
17.4 Conclusions
256(1)
18 Management of Astringency in Red Wines
257(16)
Alvaro Pena-Neira
18.1 Introduction
257(1)
18.2 Astringency in Wines
258(3)
18.3 Influence of Winemaking Technology in Wine Astringency
261(6)
18.4 Future Outlook
267(1)
References
267(5)
Further Reading
272(1)
19 Aromatic Compounds in Red Varieties
273(10)
Doris Rauhut
Florian Kiene
19.1 Introduction
273(1)
19.2 Selection of Aromatic Compounds With Distinct Impact
273(6)
19.3 Conclusion
279(1)
References
279(4)
20 The Instrumental Analysis of Aroma-Active Compounds for Explaining the Flavor of Red Wines
283(26)
Laura Cullere
Ricardo Lopez
Vicente Ferreira
20.1 Introduction
283(1)
20.2 Analytes and an Analytical Classification
284(1)
20.3 The Analysis of "Easy" Aroma Compounds
285(5)
20.4 The Specific Analysis of Volatile Phenols
290(1)
20.5 The Analysis of "Difficult" Aroma Compounds in Red Wine
291(9)
20.6 Final Considerations
300(1)
References
301(8)
21 SO2 in Wines: Rational Use and Possible Alternatives
309(14)
Simone Oiacosa
Susana Rio Segade
Enzo Cagnasso
Alberto Caudana
Luca Rolle
Vincenzo Gerbi
21.1 Sulfur Dioxide: Use in the Winemaking Process and Legal Limits
309(2)
21.2 Different Forms to Use SOz
311(3)
21.3 SO2 Action Mechanisms
314(4)
21.4 SO2 Replacement Products for Red Wine Production
318(2)
References
320(3)
22 Red Wine Bottling and Packaging
323(18)
Mark Strobl
22.1 Glass Bottles
323(1)
22.2 Targets Today
323(1)
22.3 Bottling Lines
324(1)
22.4 Hazards in Bottling Red Wine
325(8)
22.5 Closures
333(1)
22.6 Preparing the Wine for Market
334(2)
22.7 Packaging
336(1)
22.8 Economy
337(1)
22.9 Ecology
338(1)
References
338(1)
Further Reading
339(2)
23 Red Winemaking in Cool Climates
341(16)
Belinda Kemp
Karine Pedneavult
Gary Pickering
Kevin Usher
James Willwerth
23.1 Introduction
341(1)
23.2 Cool Climate Grape Varieties in the Northern and Southern Hemisphere
342(1)
23.3 Chemical Composition of Grapes in Cool and Warm Climates
342(5)
23.4 Innovations in Cool Climate Winemaking
347(2)
23.5 Making Wine From Red Interspecific Hybrid and Fungus-Resistant Varieties
349(1)
23.6 Yeast Assimilable Nitrogen
350(1)
23.7 Tannins and Anthocyanin
350(3)
References
353(4)
24 Red Winemaking in Cold Regions With Short Maturity Periods
357(16)
Ma Tengzhen
Kai Chen
Hao Yan
Ham Shunytj
Bi Yang
24.1 Introduction
357(6)
24.2 Wintering Adaptability and Cold Resistance of Grape Vine
363(1)
24.3 Influence of Low Temperature on Different Tissues of Grape Vine
364(1)
24.4 Influence of Low Temperature on Grape Cells
364(1)
24.5 The Reasons for Freeze Damage
365(1)
24.6 Maturity Analysis
365(1)
24.7 Anthocyanin Accumulation by Viticulture Process
366(1)
24.8 Winemaking Technology
367(3)
24.9 Final Comments
370(1)
References
370(2)
Further Reading
372(1)
Author Index 373(10)
Subject Index 383
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. Moratas 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.
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