Open access peer-reviewed Edited Volume

Grape and Wine Biotechnology

Edited by Antonio Morata

Technical University of Madrid


Iris Loira

Technical University of Madrid

Grape and Wine Biotechnology is a collective volume divided into 21 chapters focused on recent advances in vine pathology and pests, molecular tools to control them, genetic engineering and functional analysis, wine biotechnology including molecular techniques to study Saccharomyces and non-Saccharomyces yeast in enology, new fermentative applications of nonconventional yeasts in wine fermentation, biological aging on lees and wine stabilization, advanced instrumental techniques to detect wine origin and frauds, and many other current applications useful for researchers, lecturers, and vine or wine professionals. The chapters have been written by experts from different universities and research centers of 13 countries being representative of the knowledge, research, and know-how of many wine regions worldwide.

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Grape and Wine BiotechnologyEdited by Antonio Morata

Published: October 19th 2016

DOI: 10.5772/61694

ISBN: 978-953-51-2693-5

Print ISBN: 978-953-51-2692-8

eBook (PDF) ISBN: 978-953-51-5457-0

Copyright year: 2016

Books open for chapter submissions

43441 Total Chapter Downloads

73 Crossref Citations

80 Web of Science Citations

141 Dimensions Citations


Open access peer-reviewed

1. Grapevine Biotechnology: Molecular Approaches Underlying Abiotic and Biotic Stress Responses

By Grace Armijo, Carmen Espinoza, Rodrigo Loyola, Franko Restovic, Claudia Santibáñez, Rudolf Schlechter, Mario Agurto and Patricio Arce-Johnson


Open access peer-reviewed

2. Pathogenesis-Related Proteins in Grape

By Shinichi Enoki and Shunji Suzuki


Open access peer-reviewed

3. Evaluation of the Cultivar Effect on Wine Grape Fungal Diseases with a Use of a Low-Input Fungicide Regimen in Southeastern Virginia, USA

By Mizuho Nita


Open access peer-reviewed

4. Development and Use of Biotechnology Tools for Grape Functional Analysis

By Constanza Chialva, Estefanía Eichler, Claudio Muñoz and Diego Lijavetzky


Open access peer-reviewed

5. Phenolic Compounds Recovery from Grape Fruit and By- Products: An Overview of Extraction Methods

By Cecilia Castro-López, Romeo Rojas, Ernesto J. Sánchez-Alejo, Guillermo Niño-Medina and Guillermo C.G. Martínez-Ávila


Open access peer-reviewed

6. Benefits of Vine Leaf on Different Biological Systems

By Denise S. Lacerda, Pedro C. Costa, Cláudia Funchal, Caroline Dani and Rosane Gomez


Open access peer-reviewed

7. Grape Drying: Current Status and Future Trends

By Jun Wang, Arun S. Mujumdar, Weisong Mu, Jianying Feng, Xiaoshuan Zhang, Qian Zhang, Xiao-Ming Fang, Zhen-Jiang Gao and Hong-Wei Xiao


Open access peer-reviewed

8. Earthworms and Grape Marc: Simultaneous Production of a High-Quality Biofertilizer and Bioactive-Rich Seeds

By Jorge Domínguez, Hugo Martínez‐Cordeiro and Marta Lores


Open access peer-reviewed

9. Grape and Wine Metabolites: Biotechnological Approaches to Improve Wine Quality

By Fernanda Cosme, Berta Gonçalves, António Inês, António M. Jordão and Alice Vilela


Open access peer-reviewed

10. Grape Microbiome: Potential and Opportunities as a Source of Starter Cultures

By Despina Bozoudi and Dimitris Tsaltas


Open access peer-reviewed

11. Non-Saccharomyces Yeasts: Biotechnological Role for Wine Production

By Margarita García, Braulio Esteve-Zarzoso and Teresa Arroyo


Open access peer-reviewed

12. Aroma Compounds in Wine

By Fengmei Zhu, Bin Du and Jun Li


Open access peer-reviewed

13. Influence of Yeasts in Wine Colour

By Morata Antonio, Loira Iris and Suárez Lepe Jose Antonio


Open access peer-reviewed

14. New Trends in Schizosaccharomyces Use for Winemaking

By Ángel Benito, Fernando Calderón and Santiago Benito


Open access peer-reviewed

15. The Use of Indigenous Yeast to Develop High-Quality Patagonian Wines

By Silvana María Del Mónaco, Yolanda Curilen, Ramona Del Carmen Maturano, Sebastián Mario Ezequiel Bravo, Adriana Beatriz Simes and Adriana Catalina Caballero


Open access peer-reviewed

16. Wine Lees: Traditional and Potential Innovative Techniques for their Exploitation in Winemaking

By Giovanna Fia


Open access peer-reviewed

17. Viticultural and Biotechnological Strategies to Reduce Alcohol Content in Red Wines

By Miguel Ángel Olego, José Manuel Álvarez-Pérez, Miguel Javier Quiroga, Rebeca Cobos, Mario Sánchez-García, Jesús Esteban Medina, Sandra González-García, Juan José Rubio Coque and José Enrique Garzón-Jimeno


Open access peer-reviewed

18. Innovations in the Use of Bentonite in Oenology: Interactions with Grape and Wine Proteins, Colloids, Polyphenols and Aroma Compounds

By Milena Lambri, Donato Colangelo, Roberta Dordoni, Fabrizio Torchio and Dante Marco De Faveri


Open access peer-reviewed

19. The Trends and Prospects of Winemaking in Poland

By Alina Kunicka-Styczyńska, Agata Czyżowska, Katarzyna Rajkowska, Agnieszka Wilkowska and Piotr Dziugan


Open access peer-reviewed

20. Determination of Trace Elements in Wine by Atomic Spectroscopy and Electroanalytical Methods

By Niina J. Ronkainen


Open access peer-reviewed

21. D-O-C Stable Isotopes, 14C Radiocarbon and Radiogenic Isotope Techniques Applied in Wine Products for Geographical Origin and Authentication

By Paraskevi Chantzi, Anastasia-Elektra Poutouki and Elissavet Dotsika


Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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