Open access peer-reviewed Edited Volume

Grape and Wine Biotechnology

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Academic Editor

Antonio Morata
Antonio Morata

Technical University of Madrid,
Spain

Co-editor

Iris Loira
Iris Loira

Technical University of Madrid,
Spain

Published19 October 2016

Doi10.5772/61694

ISBN978-953-51-2693-5

Print ISBN978-953-51-2692-8

eBook (PDF) ISBN978-953-51-5457-0

Copyright year2016

Number of pages470

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Edited Volume and chapters are indexed in

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  • DOAB
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  • Dimension
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  • AZ ebsco
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Table of Contents

Open access  chapters

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

2,872
6
2. Pathogenesis-Related Proteins in Grape

By Shinichi Enoki and Shunji Suzuki

2,589
9
4. Development and Use of Biotechnology Tools for Grape Functional Analysis

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

2,291
2
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

2,905
10
6. Benefits of Vine Leaf on Different Biological Systems

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

2,908
6
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

3,772
15
2,490
7
9. Grape and Wine Metabolites: Biotechnological Approaches to Improve Wine Quality

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

3,582
9
3,404
3
11. Non-Saccharomyces Yeasts: Biotechnological Role for Wine Production

By Margarita García, Braulio Esteve-Zarzoso and Teresa Arroyo

3,061
12
12. Aroma Compounds in Wine

By Fengmei Zhu, Bin Du and Jun Li

3,707
12
13. Influence of Yeasts in Wine Colour

By Morata Antonio, Loira Iris and Suárez Lepe Jose Antonio

2,829
13
14. New Trends in Schizosaccharomyces Use for Winemaking

By Ángel Benito, Fernando Calderón and Santiago Benito

2,288
2
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

2,074
2
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

2,162
1
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

2,627
4
19. The Trends and Prospects of Winemaking in Poland

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

2,387
4

IMPACT OF THIS BOOK AND ITS CHAPTERS

56,926 Total Chapter Downloads

14,448 Total Chapter Views

141 Crossref Citations

123 Web of Science Citations

288 Dimensions Citations

17 Altmetric Score

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