Oenology

2 Open Access Books

122 Authors and Editors

0 Web of Science Citations

13 Dimensions Citations

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Chapter title
1. Revalorization of Grape Seed Oil for Innovative Non-Food Applications

By Juan Carlos de Haro, Juan Francisco Rodríguez, Manuel Carmona and Ángel Pérez

Part of book: Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

2. Occurrence and Analysis of Sulfur Compounds in Wine

By Daniela Fracassetti and Ileana Vigentini

Part of book: Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

3. Yeast Strain Optimization for Enological Applications

By David José Moreira Ferreira and Jessica Noble

Part of book: Advances in Grape and Wine Biotechnology

4. Production and Marketing of Low-Alcohol Wine

By Tamara Bucher, Kristine Deroover and Creina Stockley

Part of book: Advances in Grape and Wine Biotechnology

5. The Evolution of Polyphenols from Grapes to Wines

By Violeta-Carolina Niculescu, Nadia Paun and Roxana-Elena Ionete

Part of book: Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

6. Alcohol Reduction by Physical Methods

By Matthias Schmitt and Monika Christmann

Part of book: Advances in Grape and Wine Biotechnology

7. Recovering Ancient Grapevine Varieties: From Genetic Variability to In Vitro Conservation, A Case Study

By Carmina Gisbert, Rosa Peiró, Tania San Pedro, Antonio Olmos, Carles Jiménez and Julio García

Part of book: Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

8. Microbiological, Physical, and Chemical Procedures to Elaborate High-Quality SO2-Free Wines

By Raúl Ferrer-Gallego, Miquel Puxeu, Laura Martín, Enric Nart, Claudio Hidalgo and Imma Andorrà

Part of book: Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

9. Grapevine Trunk Diseases (GTDs): Impact on Table Grapes and Wine Vineyards in Chile

By Ximena Besoain

Part of book: Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

10. Contribution of the Microbiome as a Tool for Estimating Wine’s Fermentation Output and Authentication

By Dimitrios A. Anagnostopoulos, Eleni Kamilari and Dimitrios Tsaltas

Part of book: Advances in Grape and Wine Biotechnology