Red Wine Technology
2nd Edition
Will be published approx. on 1. March 2026
Book
Paperback/Softback
550 pages
978-0-443-33914-1 (ISBN)
Description
Back in its second edition, Red Wine Technology, Second Edition continues to offer a solutions-based approach to the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines and is ideal for anyone in need of a succinct reference on novel ways to increase and improve overall red wine production and innovation. This updated edition provides emerging trends in modern enology, including molecular tools for wine quality and analysis. In addition to updating existing topics, it is expanded to include a variety of completely new chapters on cutting-edge topics such as the red wine microbiome, the use of viruses in wine biotechnology, smoke taint, the future of yeast research, and environmental winery management for climate change. Red Wine Technology, Second Edition is an essential resource for wine producers, researchers, practitioners, technologists and students.
More details
Edition
2nd edition
Language
English
Place of publication
San Diego
United States
Publishing group
Elsevier Science Publishing Co Inc
Target group
Professional and scholarly
Product notice
Paperback (trade)
Unsewn / adhesive bound
Dimensions
Height: 277 mm
Width: 211 mm
Thickness: 33 mm
Weight
1769 gr
ISBN-13
978-0-443-33914-1 (9780443339141)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Antonio Morata
Red Wine Technology
E-Book
04/2026
2nd Edition
Academic Press
€162.99
Available for download
Previous edition
Person
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 Politecnica 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 Politecnica 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.
Content
1. Grape Maturity and Selection: Automatic Grape Selection
2. Viticulture management for red grape quality
3. Acidification and pH Control in Red Wines
4. The use of fumaric acid in red wine making
5. Maceration and Fermentation: New Technologies to Increase Extraction
6. Microbiome in red wines
7. The use of pulsed light and ozone to facilitate the implantation of yeasts starters
8. Use of Non-Saccharomyces Yeasts in Red Winemaking
9.Yeast Biotechnology for Red Winemaking
10. Potential future developments in (wine) yeast research
11. Applications of bioprotection in red winemaking
12. Malolactic Fermentation
13. Yeast-Bacteria Coinoculation
14. Use of viruses in wine technology
15. Molecular Tools to Analyze Microbial Populations in Red Wines
16. Barrel Aging; Types of Wood
17. Emerging Technologies for Aging Wines: Use of Chips and Micro-Oxygenation
18. New Trends in Aging on Lees
19. Evolution of Proanthocyanidins During Grape Maturation, Winemaking, and Aging Process of Red Wines
20. Wine Color Evolution and Stability
21. Polymeric Pigments in Red Wines
22. Spoilage Yeasts in Red Wines
23. Red Wine Clarification and Stabilization
24. Sensory Analysis of Red Wines for Winemaking Purposes
25. Management of Astringency in Red Wines
26. Aromatic Compounds in Red Varieties
27. The Instrumental Analysis of Aroma-Active Compounds for Explaining the Flavor of Red Wines
28. SO2 in Wines: Rational Use and Possible Alternatives
29. Red Wine Bottling and Packaging
30. Smoke taint in wines
31. Wine dealcoholization
32. Red Winemaking in Cool Climates
33. Red Winemaking in Cold Regions With Short Maturity Periods
34. Environmental management of a winery in a context of global warming,
2. Viticulture management for red grape quality
3. Acidification and pH Control in Red Wines
4. The use of fumaric acid in red wine making
5. Maceration and Fermentation: New Technologies to Increase Extraction
6. Microbiome in red wines
7. The use of pulsed light and ozone to facilitate the implantation of yeasts starters
8. Use of Non-Saccharomyces Yeasts in Red Winemaking
9.Yeast Biotechnology for Red Winemaking
10. Potential future developments in (wine) yeast research
11. Applications of bioprotection in red winemaking
12. Malolactic Fermentation
13. Yeast-Bacteria Coinoculation
14. Use of viruses in wine technology
15. Molecular Tools to Analyze Microbial Populations in Red Wines
16. Barrel Aging; Types of Wood
17. Emerging Technologies for Aging Wines: Use of Chips and Micro-Oxygenation
18. New Trends in Aging on Lees
19. Evolution of Proanthocyanidins During Grape Maturation, Winemaking, and Aging Process of Red Wines
20. Wine Color Evolution and Stability
21. Polymeric Pigments in Red Wines
22. Spoilage Yeasts in Red Wines
23. Red Wine Clarification and Stabilization
24. Sensory Analysis of Red Wines for Winemaking Purposes
25. Management of Astringency in Red Wines
26. Aromatic Compounds in Red Varieties
27. The Instrumental Analysis of Aroma-Active Compounds for Explaining the Flavor of Red Wines
28. SO2 in Wines: Rational Use and Possible Alternatives
29. Red Wine Bottling and Packaging
30. Smoke taint in wines
31. Wine dealcoholization
32. Red Winemaking in Cool Climates
33. Red Winemaking in Cold Regions With Short Maturity Periods
34. Environmental management of a winery in a context of global warming,