About the book
In recent years, there has been great progress in the understanding of chemical and biochemical reactions that occur during winemaking, stabilization and wine ageing processes. This book will hopefully contribute to increased knowledge and awareness of the most recent advances in this field, especially concerning the chemical and biochemical reactions, interactions and mechanisms that occur during the winemaking, stabilization and ageing process. These processes have great impact on the quality of the final product. Thus, it will be intended to cover different topics of recent advances in the chemical and biochemical knowledge related to winemaking (fermentation, colour extraction, condensation reaction, copigmentation), stabilization (protein instability, tartaric instability, colour instability, off-flavours, tannin-protein interactions, new additives) and aging process (micro-oxygenation, oxidative and reductive reactions, enzymatic oxidation, esterification reactions, hydrolysis, Maillard reaction, atypical aging defects, aldehydes levels).
This book intends to provide deep and comprehensive overview of the current state-of-the-art in winemaking, stabilization and ageing chemistry and biochemistry that focuses on the most important developments in this critically important oenological area.