Advances in Grape and Wine Biotechnology

Antonio Morata; Iris Loira

doi:10.5772/intechopen.77885

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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

Books open for chapter submissions

4858 Total Chapter Downloads

4 Crossref Citations

11 Dimensions Citations

chapters		Downloads
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		372
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		301
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		226
Open access peer-reviewed 4. Ampelographic and Genetic Characterization of Montenegrin Grapevine Varieties By Vesna Maraš		298
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		313
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		376
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		259
Open access peer-reviewed 8. Yeast Strain Optimization for Enological Applications By David José Moreira Ferreira and Jessica Noble		286
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		256
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		625
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		288
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		294
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		198
Open access peer-reviewed 14. Alcohol Reduction by Physical Methods By Matthias Schmitt and Monika Christmann		311
Open access peer-reviewed 15. Production and Marketing of Low-Alcohol Wine By Tamara Bucher, Kristine Deroover and Creina Stockley		457

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