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01.Food and Brain Health
02.Advances in Cereal and Pseudocereal Researches for Functional Foods
03.Flax Lipids: Classes, Biosynthesis, Genetics and the Promise of Applied Genomics for Understanding and Altering of Fatty Acids
04.Food as Medicine
05.Milk Production
06.Molecular Typing Methods for Tracking Foodborne Micoorganisms
07.Recent Advances in Wine Stabilization and Conservation Technologies
08.Traditional and Modern Japanese Soy Foods: Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste
09.Vermiculture Revolution: The Technological Revival of Charles Darwin's Unheralded Soldiers of Mankind
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Recent Advances in Wine Stabilization and Conservation Technologies $190.00
Editors: António Manuel Jordão and Fernanda Cosme (Polytechnic Institute of Viseu, Department of Food Industries, Quinta da Alagoa - Estrada de Nelas, Viseu, Portugal, and others)
Book Description:
Recent 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. (Imprint: Nova)

Book Reviews

“This book presents an update of the knowledge about “Wine Stabilization” and Conservation Technologies.” The recent advances in those topics are treated by relevant international scientists in the field, and the scientific coordination of the book has the leadership of two competent Enology scientists. This book will be a very useful updated document for academics (teachers and researchers) but also for Enology students, as well as for professional’s working in the wine sector, like winemakers, enologists, laboratory technicians.” - Jorge M. Ricardo-da-Silva, Full Professor in the Enology area, Instituto Superior de Agronomia/ Universidade de Lisboa, Portugal

“The visual impact of wine in glass is critical to the consumer’s response of ‘like’ or ‘dislike.’ The challenge for the wine industry is to ensure that wines are free of quality defects, not just at bottling but also during transport, storage and ageing. This book brings together a wealth of information on the stabilisation and protection of wine that is of major benefit to winemakers and oenologists and a handy reference guide to students of oenology.” - Dr. Geoffrey Scollary, Former Director of National Wine and Grape Industry Centre, Charles Sturt University – Australia

"This is an important book considering all advances in this area in recent years. The options now available are much more which puts an extra burden on the winemaker shoulders about which solutions to use. At the same time the problem is a classical one: The need to win the battle (having a stable wine), without losing the war (protecting the quality)." - Kathleen Franco, Dr. Rui Veladas, Winemaker/Production Manager, CARMIM Company - Portugal

"The book 'Recent Advances In Wine Stabilization and Conservation Technologies' provides an interesting and comprehensive overview on modern techniques in the field of wine treatments. In times of climate change and its needs to develop techniques to react to these new challenges, this book will help consumers and producers to find the right answers." - Professor Monika Christmann, Head of Institute for Oenology, Hochschuke Geisenheim University - Germany

Table of Contents:

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)

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)

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)

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)

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)

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)

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)

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)

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


      Food Science and Technology
   Binding: ebook
   Pub. Date: 2016
   Pages: 7x10 - (NBC-C)
   ISBN: 978-1-63484-899-2
   Status: AV
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
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Recent Advances in Wine Stabilization and Conservation Technologies