Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

Fernanda Cosme; Fernando M. Nunes; Luís Filipe-Ribeiro

doi:10.5772/intechopen.87471

Home > Books > Food Chemistry

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

Co-editors:

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.

Read more >Order hardcopy

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

Books open for chapter submissions

2189 Total Chapter Downloads

7 Crossref Citations

12 Dimensions Citations

chapters		Downloads
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		362
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		243
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		211
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		254
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		211
Open access peer-reviewed 6. Port Wine: Production and Ageing By Juliana Milheiro, Fernanda Cosme, Luís Filipe-Ribeiro and Fernando M. Nunes		135
Open access peer-reviewed 7. Salivary Protein-Tannin Interaction: The Binding behind Astringency By Alessandra Rinaldi and Luigi Moio		176
Open access peer-reviewed 8. Wine Stabilisation: An Overview of Defects and Treatments By Fernanda Cosme, Luís Filipe-Ribeiro and Fernando M. Nunes		145
Open access peer-reviewed 9. Pathogenesis-Related Proteins in Wine and White Wine Protein Stabilization By Bin Tian and Roland Harrison		229
Open access peer-reviewed 10. Cork and Cork Stoppers: Quality and Performance By Vanda Oliveira and Helena Pereira		228

Edited Volume and chapters are indexed in

Order a hardcopy of the Edited Volume

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

Free shipping with DHL Express

Hardcover (ex. VAT)£119

Order now

Residents of European Union countries need to add a Book Value-Added Tax of 5%. Institutions and companies, registered as VAT taxable entities in their own EU member state, will not pay VAT by providing IntechOpen with their VAT registration number. This is made possible by the EU reverse charge method.

Special discount for IntechOpen contributors

All IntechOpen contributors are offered special discounts starting at 40% OFF available through your personal dashboard

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

Co-editors:

Edited Volume and chapters are indexed in

Order a hardcopy of the Edited Volume

Special discount for IntechOpen contributors

Related books

Food Industrial Processes

Soybean

Food Additive

Soybean

Recent Trends for Enhancing the Diversity and Quality of Soybean Products

Soybean

Food Production

Biological Activities and Application of Marine Polysaccharides

Soybean

Superfood and Functional Food