Red Wine Technology

Antonio Morata, PhD (Universidad Politécnica de Madrid, Madrid, Spain)

$159.95

Hardback

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English

Academic Press Inc
01 November 2018

Microbiology (non-medical); Winemaking technology

Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level.

This book is an essential resource for wine producers, researchers, practitioners, technologists and students.

Edited by: Antonio Morata PhD (Universidad Politécnica de Madrid Madrid Spain)
Imprint: Academic Press Inc
Country of Publication: United States
Dimensions: Height: 276mm, Width: 215mm,
Weight: 1.250kg
ISBN: 9780128143995
ISBN 10: 0128143991
Pages: 408
Publication Date: 01 November 2018
Audience: Professional and scholarly , Undergraduate
Replaced By: 9780443339141
Format: Hardback
Publisher's Status: Active

Antonio Morata, winner of the prestigious OIV Award in 2019, is a professor of food science and technology with a specialty in wine technology at the Universidad Politécnica de Madrid, Madrid, Spain and a professor of enology and wine technology in the European Master of Viticulture and Enology, Euromaster Vinifera-Erasmus, a Joint European Diploma that includes Montpellier SupAgro, France; Geisenheim University, Germany; Udine University, Italy; Lisbon University, Portugal; Torino University, Italy; and Universidad Politécnica de Madrid, Spain. Dr. Morata’s research expertise covers a wide variety of topics including yeast selection for winemaking and repercussion in quality parameters, new fermentation biotechnologies and winemaking processes, and anthocyanin and phenolic ripeness of grapes. He has written over 100 articles, book chapters, and books, holds 3 patents, and has won 4 awards in enology.