Recent Advances in Wine Stabilization and Conservation Technologies

✍ Scribed by António Manuel Jordão, Fernanda Cosme

• Publisher: Nova Science Pub Inc
• Year: 2016
• Tongue: English
• Leaves: 273
• Series: Food and Science Technology
• Category: Library

✦ Synopsis

ecent Advances in Wine Stabilization and Conservation Technologies is a book related to the developments in winemaking and mainly in wine stabilization and conservation technologies. The purpose of this book is to fulfill the need for accurate, state-of-the art information and perspectives regarding the most recent studies on wine stabilization and conservation technologies. The uses of these technologies have a great impact on wine quality in terms of microbiological, chemical and sensorial characteristics. Thus, this book is composed by nine chapters that provide current research on different topics of recent technologies used for wine stabilization and conservation, such as developments in wine tartaric and protein stabilization as well as membrane processes, different kinds of white wine aging, and the use of wood barrels and wood fragments from different sources in the wine aging process. This book also includes recent results about the impact of the different winemaking technologies, different wine stabilization processes, and conservation technologies on the wine physico-chemical composition and their relationship with wine sensorial properties. Written by a group of international wine researchers, this book provides up-to-date reviews, overviews and summaries of current research on wine stabilization and conservation process. This new book is an important publication which will be of great use to oenologists, food process engineers, wine scientists and oenology students, and other professionals that might be interested in reading and learning about some fascinating areas of wine research. The authors hope readers will use this compilation to discover the most recent tendencies of wine stabilization and conservation technologies

✦ Table of Contents

Preface
pp. vii

Chapter 1. A Review on Process Parameters for Development of Quality Wines
(Gurvinder Singh Kocher and Pooja Nikhanj, Department of Microbiology, Punjab Agricultural University, Ludhiana, India)
pp. 1-48

Chapter 2. Recent Developments in Wine Tartaric Stabilization
(Cabrita M. J., Garcia R. and Catarino S., Departamento de Fitotecnia, Escola de Ciências e Tecnologia, ICAAM, Universidade de Évora, Núcleo da Mitra, Évora, Portugal, and others)
pp. 49-64

Chapter 3. Winemaking Procedures and Their Influence on Wine Stabilization: Effect on the Chemical Profile
(Maurício Bonatto Machado de Castilhos, and Vanildo Luiz Del Bianchi, São Paulo State University - UNESP, Jardim Nazareth, São José do Rio Preto, São Paulo, Brazil)
pp. 65-94

Chapter 4. Mannoproteins and Enology: Tartrate and Protein Stabilization
(Miriam Ortega-Heras and María Luisa González-SanJosé, Department of Food Technology, University of Burgos, Burgos, Spain)
pp. 95-110

Chapter 5. Clarification and Stabilization of Wines using Membrane Processes
(Youssef El Rayess, Samar Azzi-Achkouty, Ziad Rizk, Chantal Ghanem and Nancy Nehme, Faculty of Agricultural and Food Sciences, Holy Spirit University of Kaslik, Jounieh, Lebanon, and others)
pp. 111-134

Chapter 6. Effect of Alternative Options of Tartaric Stabilization on the Colour and Polyphenolic Composition of Young Red Wines
(Gustavo González-Neves, Guzmán Favre, Diego Piccardo1 and Graciela Gil, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay, and others)
pp. 135-150

Chapter 7. Wine Protein Stabilization by Zirconia
(Francisco López, Juan José Rodríguez-Bencomo and Fernando N. Salazar, Departament d'Enginyeria Química, Facultat d’Enologia, Universitat Rovira i Virgili, Tarragona, Spain, and others)
pp. 151-162

Chapter 8. Chemical and Sensory Discrimination of Different Kinds of White Wine Aging and Enological Measures to Improve White Wine Flavor Stability: A Review
(Volker Schneider, Schneider-Oenologie, Weiler bei Bingen, Germany)
pp. 163-208

Chapter 9. Wine Aging Technologies
(Ignacio Nevares Domínguez and Maria del Alamo Sanza, UVaMOX-Universidad de Valladolid, E.T.S. Ingenierías Agrarias, Palencia, Spain)
pp. 209-246

Editor's Contact Information
pp. 247-248

Index
pp. 249

✦ Subjects

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