Open access peer-reviewed Edited Volume

Advances in Grape and Wine Biotechnology

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20,216 Chapter Downloads

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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

Published04 September 2019

Doi10.5772/intechopen.77885

ISBN978-1-78984-613-3

Print ISBN978-1-78984-612-6

eBook (PDF) ISBN978-1-78985-699-6

Copyright year2019

Number of pages296

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Edited Volume and chapters are indexed in

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  • DOAB
  • Crossref
  • Dimension
  • OpenAIRE
  • AZ ebsco
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Table of Contents

Open access  chapters

1. The Microvine: A Versatile Plant Model to Boost Grapevine Studies in Physiology and Genetics

By Anne Pellegrino, Charles Romieu, Markus Rienth and Laurent Torregrosa

1,566
4
2. Somatic Variation and Cultivar Innovation in Grapevine

By Pablo Carbonell-Bejerano, Carolina Royo, Nuria Mauri, Javier Ibáñez and José Miguel Martínez Zapater

1,401
10
3. Reconstruction of Parental SSR Haplotypes from a Single Grape Seed

By Gizella Győrffyné Jahnke, Zóra Annamária Nagy, Csaba Németh, Gyöngyi Knolmajerné Szigeti and János Májer

1,004
5. Effects of Vine Water Status on Yield Components, Vegetative Response and Must and Wine Composition

By Pilar Baeza, Pedro Junquera, Emilio Peiro, José Ramón Lissarrague, David Uriarte and Mar Vilanova

1,550
8
6. Contribution of the Microbiome as a Tool for Estimating Wine’s Fermentation Output and Authentication

By Dimitrios A. Anagnostopoulos, Eleni Kamilari and Dimitrios Tsaltas

1,355
6
7. Biodiversity of Saccharomyces cerevisiae Yeasts in Spontaneous Alcoholic Fermentations: Typical Cellar or Zone Strains?

By Pilar Santamaría, Rosa López, Maria del Patrocinio Garijo, Rocío Escribano, Lucía González-Arenzana, Isabel López-Alfaro and Ana Rosa Gutiérrez

1,105
3
8. Yeast Strain Optimization for Enological Applications

By David José Moreira Ferreira and Jessica Noble

1,330
1
9. Strategies to Improve the Freshness in Wines from Warm Areas

By Antonio Morata, Iris Loira, Juan Manuel del Fresno, Carlos Escott, María Antonia Bañuelos, Wendu Tesfaye, Carmen González, Felipe Palomero and Jose Antonio Suárez Lepe

1,204
3
10. Yeast from Distillery Plants: A New Approach

By Beatriz García-Béjar, Pilar Fernández-Pacheco, Ana Briones and María Arévalo-Villena

1,641
11. Improvement of the Bioactive Profile in Wines and Its Incidence on Human Health: Technological Strategies

By Ricardo Vejarano, Angie Gil-Calderón, Valeria Díaz-Silva and Jackeline León-Vargas

1,188
2
12. Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage

By Francesca Venturi, Chiara Sanmartin, Isabella Taglieri, Giuseppe Ferroni, Mike Frank Quartacci, Cristina Sgherri, Xiaoguo Ying, Gianpaolo Andrich and Angela Zinnai

1,259
13. Air Depleted and Solvent Impregnated Cork Powder as a New Natural and Sustainable Wine Fining Agent

By Luís Filipe da Mota Ribeiro, Maria Fernanda Gil Cosme Martins and Fernando Hermínio Ferreira Milheiro Nunes

1,091
2
14. Alcohol Reduction by Physical Methods

By Matthias Schmitt and Monika Christmann

1,565
1
15. Production and Marketing of Low-Alcohol Wine

By Tamara Bucher, Kristine Deroover and Creina Stockley

1,694
6

IMPACT OF THIS BOOK AND ITS CHAPTERS

20,216 Total Chapter Downloads

1 Total Chapter Views

54 Crossref Citations

14 Web of Science Citations

117 Dimensions Citations

19 Altmetric Score

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