"Grapes and Wines: Advances in Production, Processing, Analysis and Valorization" ed. by António M. Jordão and ernanda Cosme

This book intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production.

Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines.
All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production.
This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.


Contents
1 Recovering Ancient Grapevine Varieties: From Genetic Variability to In Vitro Conservation, A Case Study
2 Fingerprints of Anthocyanins and Flavonols in Wild Grapes (Vitis vinifera L. ssp. sylvestris (Gmelin) Hegi)
3 Grapevine Trunk Diseases (GTDs): Impact on Table Grapes and Wine Vineyards in Chile
4 Viticulture in Warmer Climates: Mitigating Environmental Stress in Douro Region, Portugal
5 Water Balance Indices for Tropical Wine Grapes
6 Convenience of Applying of Viticulture Technique as a Function of the Water Status of the Vine-Stock
7 The Evolution of Polyphenols from Grapes to Wines
8 Current State and Perspective in the Models Applicable to Oenology
9 Microbiological, Physical, and Chemical Procedures to Elaborate High-Quality S02-Free Wines
10 Influence of Wine Chemical Compounds on the Foaming Properties of Sparkling Wines
11 Occurrence and Analysis of Sulfur Compounds in Wine
12 Characterization of Red Wines from Macaronesia
13 Novel Memory-Based Sensory Approach to Assess Large-Scale Typicality: The Case of Mainland Portugal Red Wines
14 Wine Firm's Size and Economic Performance: Evidence from Traditional Portuguese Wine Regions
15 Potential for Use of the Residues of the Wine Industry in Human Nutrition and as Agricultural Input
16 Revalorization of Grape Seed Oil for Innovative Non-Food Applications