Grape and Wine Biotechnology

Antonio Morata; Iris Loira

doi:10.5772/61694

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Open access peer-reviewed Edited Volume

Grape and Wine Biotechnology

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Academic Editor

Antonio Morata

Technical University of Madrid,
Spain

Co-editor

Iris Loira

Technical University of Madrid,
Spain

Published 19 October 2016

Doi 10.5772/61694

ISBN 978-953-51-2693-5

Print ISBN 978-953-51-2692-8

eBook (PDF) ISBN 978-953-51-5457-0

Number of pages 470

Grape and Wine Biotechnology is a collective volume divided into 21 chapters focused on 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...

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Edited Volume and chapters are indexed in

1. Grapevine Biotechnology: Molecular Approaches Underlying Abiotic and Biotic Stress Responses

By Grace Armijo, Carmen Espinoza, Rodrigo Loyola, Franko Restovic, Claudia Santibáñez, Rudolf Schlechter, Mario Agurto and Patricio Arce-Johnson

3,497

2. Pathogenesis-Related Proteins in Grape

By Shinichi Enoki and Shunji Suzuki

3,249

3. Evaluation of the Cultivar Effect on Wine Grape Fungal Diseases with a Use of a Low-Input Fungicide Regimen in Southeastern Virginia, USA

By Mizuho Nita

2,207

4. Development and Use of Biotechnology Tools for Grape Functional Analysis

By Constanza Chialva, Estefanía Eichler, Claudio Muñoz and Diego Lijavetzky

2,692

5. Phenolic Compounds Recovery from Grape Fruit and By- Products: An Overview of Extraction Methods

By Cecilia Castro-López, Romeo Rojas, Ernesto J. Sánchez-Alejo, Guillermo Niño-Medina and Guillermo C.G. Martínez-Ávila

3,272

6. Benefits of Vine Leaf on Different Biological Systems

By Denise S. Lacerda, Pedro C. Costa, Cláudia Funchal, Caroline Dani and Rosane Gomez

3,659

7. Grape Drying: Current Status and Future Trends

By Jun Wang, Arun S. Mujumdar, Weisong Mu, Jianying Feng, Xiaoshuan Zhang, Qian Zhang, Xiao-Ming Fang, Zhen-Jiang Gao and Hong-Wei Xiao

4,994

8. Earthworms and Grape Marc: Simultaneous Production of a High-Quality Biofertilizer and Bioactive-Rich Seeds

By Jorge Domínguez, Hugo Martínez‐Cordeiro and Marta Lores

3,072

9. Grape and Wine Metabolites: Biotechnological Approaches to Improve Wine Quality

By Fernanda Cosme, Berta Gonçalves, António Inês, António M. Jordão and Alice Vilela

4,631

10. Grape Microbiome: Potential and Opportunities as a Source of Starter Cultures

By Despina Bozoudi and Dimitris Tsaltas

4,988

11. Non-Saccharomyces Yeasts: Biotechnological Role for Wine Production

By Margarita García, Braulio Esteve-Zarzoso and Teresa Arroyo

3,902

12. Aroma Compounds in Wine

By Fengmei Zhu, Bin Du and Jun Li

4,410

13. Influence of Yeasts in Wine Colour

By Morata Antonio, Loira Iris and Suárez Lepe Jose Antonio

3,494

14. New Trends in Schizosaccharomyces Use for Winemaking

By Ángel Benito, Fernando Calderón and Santiago Benito

2,597

15. The Use of Indigenous Yeast to Develop High-Quality Patagonian Wines

By Silvana María Del Mónaco, Yolanda Curilen, Ramona Del Carmen Maturano, Sebastián Mario Ezequiel Bravo, Adriana Beatriz Simes and Adriana Catalina Caballero

2,576

16. Wine Lees: Traditional and Potential Innovative Techniques for their Exploitation in Winemaking

By Giovanna Fia

3,345

17. Viticultural and Biotechnological Strategies to Reduce Alcohol Content in Red Wines

By Miguel Ángel Olego, José Manuel Álvarez-Pérez, Miguel Javier Quiroga, Rebeca Cobos, Mario Sánchez-García, Jesús Esteban Medina, Sandra González-García, Juan José Rubio Coque and José Enrique Garzón-Jimeno

2,647

18. Innovations in the Use of Bentonite in Oenology: Interactions with Grape and Wine Proteins, Colloids, Polyphenols and Aroma Compounds

By Milena Lambri, Donato Colangelo, Roberta Dordoni, Fabrizio Torchio and Dante Marco De Faveri

3,029

19. The Trends and Prospects of Winemaking in Poland

By Alina Kunicka-Styczyńska, Agata Czyżowska, Katarzyna Rajkowska, Agnieszka Wilkowska and Piotr Dziugan

3,062

20. Determination of Trace Elements in Wine by Atomic Spectroscopy and Electroanalytical Methods

By Niina J. Ronkainen

3,343

21. D-O-C Stable Isotopes, 14C Radiocarbon and Radiogenic Isotope Techniques Applied in Wine Products for Geographical Origin and Authentication

By Paraskevi Chantzi, Anastasia-Elektra Poutouki and Elissavet Dotsika

2,754

IMPACT OF THIS BOOK AND ITS CHAPTERS

71,414 Total Chapter Downloads

14,448 Total Chapter Views

248 Crossref Citations

426 Dimensions Citations

22 Altmetric Score

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