Open access peer-reviewed Edited Volume

Grapes and Wine

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Academic Editor

Antonio Morata

Technical University of Madrid


Iris Loira

Technical University of Madrid

Carmen González

Technical University of Madrid

PublishedJune 15th, 2022


Print ISBN978-1-83969-641-1

eBook (PDF) ISBN978-1-83969-643-5

Copyright year2022

Number of pages396

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Table of Contents

Open access peer-reviewed  chapters

3. Alternatives to CU Applications in Viticulture: How R&D Projects Can Provide Applied Solutions, Helping to Establish Legislation Limits

By Mario De La Fuente, David Fernández-Calviño, Bartosz Tylkowski, Josep M. Montornes, Magdalena Olkiewicz, Ruth Pereira, Anabela Cachada, Tito Caffi, Giorgia Fedele and Felicidad De Herralde

5. Biological Characteristics of Native Grape Cultivars of Crimean Region and Availability of Their Use in Breeding

By Svetlana Levchenko, Irina Vasylyk, Vladimir Volynkin, Vladimir Likhovskoy and Alla Polulyakh

6. Romanian Organic and Conventional Red Grapes Vineyards as Potential Sources of High Value-Added Products, in a Circular Economy Approach

By Cristina Mihaela Nicolescu, Marius Bumbac, Cristiana Radulescu, Lavinia Claudia Buruleanu, Radu Lucian Olteanu, Laura Monica Gorghiu, Gabriela Teodorescu and Carmen Georgeta Holban

7. Table Grapes: There Is More to Vitiviniculture than Wine…

By Ana Cristina Agulheiro-Santos, Marta Laranjo and Sara Ricardo-Rodrigues

8. An Overview on Saccharomyces cerevisiae Indigenous Strains Selection Methods

By Laura Pulcini, Elisa Gamalero, Antonella Costantini, Enrico Tommaso Vaudano, Christos Tsolakis and Emilia Garcia-Moruno

9. Genetically Modified Yeasts in Wine Biotechnology

By Cecilia Picazo, Víctor Garrigós, Emilia Matallana and Agustín Aranda

11. pH Control and Aroma Improvement Using the Non-Saccharomyces Lachancea thermotolerans and Hanseniaspora spp. Yeasts to Improve Wine Freshness in Warm Areas

By Antonio Morata, Carlos Escott, Iris Loira, Juan Manuel Del Fresno, Cristian Vaquero, María Antonia Bañuelos, Felipe Palomero, Carmen López and Carmen González

12. Microbial Decontamination by Pulsed Electric Fields (PEF) in Winemaking

By Carlota Delso, Alejandro Berzosa, Jorge Sanz, Ignacio Álvarez and Javier Raso

13. Influence of Skin-Contact Treatment on Aroma Profile of Malvasia Aromatica Wines in D.O. “Vinos de Madrid”

By Julia Crespo, Valeria Romero, Margarita García, Teresa Arroyo and Juan M. Cabellos

15. White Wine Protein Instability: Origin, Preventive and Removal Strategies

By Luís Filipe-Ribeiro, Fernanda Cosme and Fernando M. Nunes

16. The Light Struck Taste of Wines

By Ana María Mislata, Miquel Puxeu, Monserrat Mestres and Raúl Ferrer-Gallego

17. State-of-the-Art Knowledge about 2,4,6-Trichloroanisole (TCA) and Strategies to Avoid Cork Taint in Wine

By Andrii Tarasov, Miguel Cabral, Christophe Loisel, Paulo Lopes, Christoph Schuessler and Rainer Jung

18. New Insights about the Influence of Yeasts Autolysis on Sparkling Wines Composition and Quality

By Pere Pons-Mercadé, Pol Giménez, Glòria Vilomara, Marta Conde, Antoni Cantos, Nicolas Rozès, Sergi Ferrer, Joan Miquel Canals and Fernando Zamora



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