Open access peer-reviewed Edited Volume

Advances in Grape and Wine Biotechnology

Edited by Antonio Morata

Universidad Politécnica de Madrid

Co-editor:

Iris Loira

Universidad Politécnica de Madrid

Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of different Saccharomyces and non-Saccharomyces yeast species and their contribution in modulating the sensory quality of wines produced in warm regions, the use of new natural and sustainable fining agents, and available physical methods to reduce alcohol content. This volume will be of great interest to researchers and vine or wine professionals.

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Advances in Grape and Wine BiotechnologyEdited by Antonio Morata

Published: September 4th 2019

DOI: 10.5772/intechopen.77885

ISBN: 978-1-78984-613-3

Print ISBN: 978-1-78984-612-6

eBook (PDF) ISBN: 978-1-78985-699-6

Copyright year: 2019

Books open for chapter submissions

1388 Total Chapter Downloads

chaptersDownloads

Open access peer-reviewed

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

152

Open access peer-reviewed

2. Somatic Variation and Cultivar Innovation in Grapevine

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

105

Open access peer-reviewed

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

93

Open access peer-reviewed

4. Ampelographic and Genetic Characterization of Montenegrin Grapevine Varieties

By Vesna Maraš

124

Open access peer-reviewed

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

102

Open access peer-reviewed

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

88

Open access peer-reviewed

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

108

Open access peer-reviewed

8. Yeast Strain Optimization for Enological Applications

By David José Moreira Ferreira and Jessica Noble

77

Open access peer-reviewed

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

72

Open access peer-reviewed

10. Yeast from Distillery Plants: A New Approach

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

73

Open access peer-reviewed

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

108

Open access peer-reviewed

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

109

Open access peer-reviewed

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

63

Open access peer-reviewed

14. Alcohol Reduction by Physical Methods

By Matthias Schmitt and Monika Christmann

61

Open access peer-reviewed

15. Production and Marketing of Low-Alcohol Wine

By Tamara Bucher, Kristine Deroover and Creina Stockley

107

Edited Volume and chapters are indexed in

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

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