About the book

The application of new technologies for grape and wine production has been highly explored over the last 20 years, and the knowledge of the impact on the quality of the related product has been the focus of much of the research published. However, the innovations that are being introduced in all processes of the vine and wine products continue. On the other hand, new challenges occur related to climate changes and the introduction of new cultural practices that affect the grapes production and quality, new geographies for viticulture, new developments in the prevention and treatment of vine diseases, the emergence of new technologies in the winemaking process, an ever-growing advance in control and analytical methods, and also the emergence of advances in the creation and enhancement of new products obtained from grapes and wines. Thus, this book intends to provide the reader a comprehensive overview of the current state of the art in all these topics related to new advances in grapes and wine production and their relationship on composition, quality, stability, and security of all products obtained. Consequently, with the publication of scientific chapters associated with this book, it will be possible to contribute to the dissemination of the most recent knowledge involved in viticulture and enology.