Open access peer-reviewed Edited Volume

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

Edited by Fernanda Cosme

University of Trás-os-Montes and Alto Douro


Fernando M. Nunes

University of Trás-os-Montes and Alto Douro

Luís Filipe-Ribeiro

University of Trás-os-Montes and Alto Douro

This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.

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Chemistry and Biochemistry of Winemaking, Wine Stabilization and AgingEdited by Fernanda Cosme

Published: February 10th 2021

DOI: 10.5772/intechopen.87471

ISBN: 978-1-83962-576-3

Print ISBN: 978-1-83962-575-6

eBook (PDF) ISBN: 978-1-83962-577-0

Copyright year: 2021

Books open for chapter submissions

3859 Total Chapter Downloads

10 Crossref Citations

20 Dimensions Citations


Open access peer-reviewed

1. Phenolic Compounds of Grapes and Wines: Key Compounds and Implications in Sensory Perception

By Ruth Hornedo-Ortega, María Reyes González-Centeno, Kleopatra Chira, Michaël Jourdes and Pierre-Louis Teissedre


Open access peer-reviewed

2. Emerging Technologies to Increase Extraction, Control Microorganisms, and Reduce SO2

By Antonio Morata, Iris Loira, Buenaventura Guamis, Javier Raso, Juan Manuel del Fresno, Carlos Escott, María Antonia Bañuelos, Ignacio Álvarez, Wendu Tesfaye, Carmen González and Jose Antonio Suárez-Lepe


Open access peer-reviewed

3. Management of Wine Aroma Compounds: Principal Basis and Future Perspectives

By Antia G. Pereira, Maria Fraga, Paula Garcia-Oliveira, Maria Carpena, Cecilia Jimenez-Lopez, Catarina Lourenço-Lopes, Lillian Barros, Isabel C.F.R. Ferreira, Miguel Angel Prieto and Jesus Simal-Gandara


Open access peer-reviewed

4. Formation of Aromatic and Flavor Compounds in Wine: A Perspective of Positive and Negative Contributions of Non-Saccharomyces Yeasts

By Liliana Godoy, Andrea Acuña-Fontecilla and Daniela Catrileo


Open access peer-reviewed

5. Chemistry and Technology of Wine Aging with Oak Chips

By Maurizio Petrozziello, Tiziana Nardi, Andriani Asproudi, Maria Carla Cravero and Federica Bonello


Open access peer-reviewed

6. Port Wine: Production and Ageing

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


Open access peer-reviewed

7. Salivary Protein-Tannin Interaction: The Binding behind Astringency

By Alessandra Rinaldi and Luigi Moio


Open access peer-reviewed

8. Wine Stabilisation: An Overview of Defects and Treatments

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


Open access peer-reviewed

9. Pathogenesis-Related Proteins in Wine and White Wine Protein Stabilization

By Bin Tian and Roland Harrison


Open access peer-reviewed

10. Cork and Cork Stoppers: Quality and Performance

By Vanda Oliveira and Helena Pereira


Edited Volume and chapters are indexed in

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

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