"Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging" ed. by Fernanda Cosme, et al.

This book aims to provide a detailed overview of recent advances in oenology. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.

Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing.


Contents
1. Phenolic Compounds of Grapes and Wines: Key Compounds and Implications in Sensory Perception
2. Emerging Technologies to Increase Extraction, Control Microorganisms, and Reduce SO2
3. Management of Wine Aroma Compounds: Principal Basis and Future Perspectives
4. Formation of Aromatic and Flavor Compounds in Wine: A Perspective of Positive and Negative Contributions of Non-Saccharomyces Yeasts
5. Chemistry and Technology of Wine Aging with Oak Chips
6. Port Wine: Production and Ageing
7. Salivary Protein-Tannin Interaction: The Binding behind Astringency
8. Wine Stabilisation: An Overview of Defects and Treatments
9. Pathogenesis-Related Proteins in Wine and White Wine Protein Stabilization
10. Cork and Cork Stoppers: Quality and Performance


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