About the book
This book will aim to include such topics in grapes and wine as: new varieties, adaptation of varieties to global warming, vine biotechnology to control plant diseases, vine management and biotechnology, grape metabolites with repercussion on sensory quality, emerging additives in wine technology, wine stabilization and new additives to improve wine stabilization, selected strains of yeasts and bacteria, use of new biotechnologies such as non-Saccharomyces yeasts and coinoculations, and OGMs in wine biotechnology. Review chapters with updated information that include recent references and graphical elements as images, figures, tables, etc. are encouraged.