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Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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ISBN: 9789535138334 9789535138341 9789535140306 Year: Pages: 384 DOI: 10.5772/68059 Language: English
Publisher: IntechOpen
Subject: Plant Sciences
Added to DOAB on : 2019-10-03 07:51:51

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The book ""Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization"" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.

Advances in Grape and Wine Biotechnology

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ISBN: 9781789846126 9781789846133 9781789856996 Year: Pages: 296 DOI: 10.5772/intechopen.77885 Language: English
Publisher: IntechOpen
Subject: Plant Sciences
Added to DOAB on : 2019-10-03 07:51:53

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Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of different Saccharomyces and non-Saccharomyces yeast species and their contribution in modulating the sensory quality of wines produced in warm regions, the use of new natural and sustainable fining agents, and available physical methods to reduce alcohol content. This volume will be of great interest to researchers and vine or wine professionals.

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