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

This volume is dedicated to the recent advances in vine pathology and pests, molecular tools to control them, genetic engineering and functional analysis, wine biotechnology including molecular techniques to study Saccharomyces and non-Saccharomyces yeast in enology, new fermentative applications of nonconventional yeasts in wine fermentation, biological aging on lees and wine stabilization, advanced instrumental techniques to detect wine origin and frauds, and many other current applications useful for researchers, lecturers, and vine or wine professionals.

The chapters have been written by experts from different universities and research centers of 13 countries being representative of the knowledge, research, and know-how of many wine regions worldwide.

Contents
Preface
1 Grapevine Biotechnology: Molecular Approaches Underlying Abiotic and Biotic Stress Responses
2 Pathogenesis-Related Proteins in Grape
3 Evaluation of the Cultivar Effect on Wine Grape Fungal Diseases with a Use of a Low-Input Fungicide Regimen in Southeastern Virginia, USA
4 Development and Use of Biotechnology Tools for Grape Functional Analysis
5 Phenolic Compound Recovery from Grape Fruit and By- Products: An Overview of Extraction Methods
6 Benefits of Vine Leaf on Different Biological Systems
7 Grape Drying: Current Status and Future Trends
8 Earthworms and Grape Marc: Simultaneous Production of a High-Quality Biofertilizer and Bioactive-Rich Seeds
9 Grape and Wine Metabolites: Biotechnological Approaches to Improve Wine Quality
10 Grape Microbiome: Potential and Opportunities as a Source of Starter Cultures
11 Non-Saccharomyces Yeasts: Biotechnological Role for Wine Production
12 Aroma Compounds in Wine
13 Influence of Yeasts in Wine Colour
14 New Trends in Schizosaccharomyces Use for Winemaking
15 The Use of Indigenous Yeast to Develop High-Quality Patagonian Wines
16 Wine Lees: Traditional and Potential Innovative Techniques for their Exploitation in Winemaking
17 Viticultural and Biotechnological Strategies to Reduce Alcohol Content in Red Wines
18 Innovations in the Use of Bentonite in Oenology: Interactions with Grape and Wine Proteins, Colloids, Polyphenols and Aroma Compounds
19 The Trends and Prospects of Winemaking in Poland
20 Determination of Trace Elements in Wine by Atomic Spectroscopy and Electroanalytical Methods
21 D-O-C Stable Isotopes, 14C Radiocarbon and Radiogenic Isotope Techniques Applied in Wine Products for Geographical Origin and Authentication