A. Morata – Grape and Wine Biotechnology (2016)

Автор: A. Morata
Название книги: Grape and Wine Biotechnology
Формат: PDF
Жанр: Пищевая промышленность
Страницы: 462
Качество: Изначально компьютерное, E-book

This volume is dedicated to the recent advances in vine pathology and pests, molecular tools to control them, genetic engineering and functional analysis, wine biotechnology including molecular techniques to study Saccharomyces and non-Saccharomyces yeast in enology, new fermentative applications of nonconventional yeasts in wine fermentation, biological aging on lees and wine stabilization, advanced instrumental techniques to detect wine origin and frauds, and many other current applications useful for researchers, lecturers, and vine or wine professionals.
The chapters have been written by experts from different universities and research centers of 13 countries being representative of the knowledge, research, and know-how of many wine regions worldwide.
Contents
Grapevine Biotechnology: Molecular Approaches Underlying Abiotic and Biotic Stress Responses
Pathogenesis-Related Proteins in Grape
Evaluation of the Cultivar Effect on Wine Grape Fungal Diseases with a Use of a Low-Input Fungicide Regimen in Southeastern Virginia, USA
Development and Use of Biotechnology Tools for Grape Functional Analysis
Phenolic Compound Recovery from Grape Fruit and By- Products: An Overview of Extraction Methods
Benefits of Vine Leaf on Different Biological Systems
Grape Drying: Current Status and Future Trends
Earthworms and Grape Marc: Simultaneous Production of a High-Quality Biofertilizer and Bioactive-Rich Seeds
Grape and Wine Metabolites: Biotechnological Approaches to Improve Wine Quality
Grape Microbiome: Potential and Opportunities as a Source of Starter Cultures
Non-Saccharomyces Yeasts: Biotechnological Role for Wine Production
Aroma Compounds in Wine
Influence of Yeasts in Wine Colour
New Trends in Schizosaccharomyces Use for Winemaking
The Use of Indigenous Yeast to Develop High-Quality Patagonian Wines
Wine Lees: Traditional and Potential Innovative Techniques for their Exploitation in Winemaking
Viticultural and Biotechnological Strategies to Reduce Alcohol Content in Red Wines
Innovations in the Use of Bentonite in Oenology: Interactions with Grape and Wine Proteins, Colloids, Polyphenols and Aroma Compounds
The Trends and Prospects of Winemaking in Poland
Determination of Trace Elements in Wine by Atomic Spectroscopy and Electroanalytical Methods
D-O-C Stable Isotopes, 14C Radiocarbon and Radiogenic Isotope Techniques Applied in Wine Products for Geographical Origin and Authentication