Open access peer-reviewed Edited Volume

Winemaking - Stabilization, Aging Chemistry and Biochemistry

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

Covering

amino-acids enzymes protein-tannin interaction phenolic compounds proanthocyanidins aroma compounds aroma molecules aroma precursors off-flavours polyssacharides wine safety

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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.

Publishing process

Book initiated and editor appointed

Date completed: October 9th 2019

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline Extended: Open for Submissions

Potential authors submit chapter proposals ready for review by the academic editor and our publishing review team.

Approved chapters written in full and submitted

Deadline for full chapters: May 26th 2020

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: August 14th 2020

Full chapter manuscripts are screened for plagiarism and undergo a Main Editor Peer Review. Results are sent to authors within 30 days of submission, with suggestions for rounds of revisions.

Book compiled, published and promoted

Expected publication date: October 13th 2020

All chapters are copy-checked and typesetted before being published. IntechOpen regularly submits its books to major databases for evaluation and coverage, including the Clarivate Analytics Book Citation Index in the Web of ScienceTM Core Collection. Other discipline-specific databases are also targeted, such as Web of Science's BIOSIS Previews.

About the editor

Fernanda Cosme

University of Trás-os-Montes and Alto Douro

Maria Fernanda Gil Cosme Martins is a graduate in Agro-Industrial Engineering from Technical University of Lisbon and a PhD degree holder in Food Science at University of Trás-os-Montes and Alto Douro (UTAD). Currently, she is an assistant professor of Food Science/Oenology at UTAD and a member of the Chemistry Research Centre, Vila Real. Her main research lines include grape composition, wine technology, and wine stabilization and ageing, namely fining, phenolic compounds, polysaccharides, and proteins. She is a scientific editor of 2 books of Oenology and author/coauthors of 30 articles in ISI journals, 7 articles in open access peer-reviewed international scientific journals, 16 book chapters, and 97 papers in conference proceedings. She has participated in 12 funded research projects and supervised PhD and MSc student thesis in the fields of Food Science and Oenology.

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Book chapters authored 4

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Introducing your Author Service Manager

Ms. Dolores Kuzelj

As an Author Service Manager my responsibilities include monitoring and facilitating all publishing activities for authors and editors. From chapter submission and review, to approval and revision, copyediting and design, until final publication, I work closely with authors and editors to ensure a simple and easy publishing process. I maintain constant and effective communication with authors, editors and reviewers, which allows for a level of personal support that enables contributors to fully commit and concentrate on the chapters they are writing, editing, or reviewing. I assist authors in the preparation of their full chapter submissions and track important deadlines and ensure they are met. I help to coordinate internal processes such as linguistic review, and monitor the technical aspects of the process. As an ASM I am also involved in the acquisition of editors. Whether that be identifying an exceptional author and proposing an editorship collaboration, or contacting researchers who would like the opportunity to work with IntechOpen, I establish and help manage author and editor acquisition and contact.

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