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This book is a printed edition of the Special Issue Wine Fermentation that was published in Fermentation

anthocyanins --- extraction --- red wine --- color --- ultrasound --- microwave --- wine --- temperature control --- sensor placement --- CFD --- end-user software --- wine clarification --- extraction --- pectinase --- glycosidase --- protease --- phenoloxidase --- color --- aroma --- non-Saccharomyces yeasts --- pioneering winemaking techniques --- peculiar yeasts --- volatile acidity --- fermented drinks --- cluster thinning --- yield manipulation --- vine balance --- crop load --- Pinot noir --- Central Coast of California --- reductive off-odors --- reappearance --- wine --- volatile sulfur compounds --- polythionates as precursors --- elemental sulfur --- Saccharomyces --- yeast hybrids --- yeast mixtures --- spontaneous fermentation --- stuck and sluggish fermentation --- winemaking --- partially dehydrated grapes --- appassimento --- yeast --- Saccharomyces bayanus --- sensory --- Ontario --- climate change adaptation --- winemaking --- metabolite profiling --- non-targeted analysis --- classical chemical analysis --- metabolic modelling --- yeast physiology and metabolism --- vineyard management --- anthocyanins --- tannins --- polymeric pigments --- wine color --- grape maturity --- microwave-assisted extraction --- Merlot --- extraction methods --- color intensity --- phenolic content --- Saccharomyces --- Lachancea --- yeast hybrids --- metabolomics --- sulfur compounds --- oenological enzymes --- process control