"Advances in Grape and Wine Biotechnology" ed. by Antonio Morata, Iris Loira

This book addresses different issues related to the technological and biotechnological management of vineyards and winemaking. This volume will be of great interest to researchers and vine or wine professionals.

The book 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.

Contents
1.The Microvine: A Versatile Plant Model to Boost Grapevine Studies in Physiology and Genetics
2.Somatic Variation and Cultivar Innovation in Grapevine
3.Reconstruction of Parental SSR Haplotypes from a Single Grape Seed
4.Ampelographic and Genetic Characterization of Montenegrin Grapevine Varieties
5.Effects of Vine Water Status on Yield Components, Vegetative Response and Must and Wine Composition
6.Contribution of the Microbiome as a Tool for Estimating Wine’s Fermentation Output and Authentication
7.Biodiversity of Saccharomyces cerevisiae Yeasts in Spontaneous Alcoholic Fermentations: Typical Cellar or Zone Strains?
8.Yeast Strain Optimization for Enological Applications
9.Strategies to Improve the Freshness in Wines from Warm Areas
10.Yeast from Distillery Plants: A New Approach
11.Improvement of the Bioactive Profile in Wines and Its Incidence on Human Health: Technological Strategies
12.Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage
13.Air Depleted and Solvent Impregnated Cork Powder as a New Natural and Sustainable Wine Fining Agent
14.Alcohol Reduction by Physical Methods
15.Production and Marketing of Low-Alcohol Wine