Table of Contents
Table of Contents
Preface
pp. vii-viii
Chapter 1
Bioactive Peptides in Wine: Recent Advances and Perspectives
(Pedro A. Aredes-Fernández, Gisselle R. Apud, MarĂa G. Stivala, MarĂa J. RodrĂguez-Vaquero, Facultad de BioquĂmica, QuĂmica y Farmacia – Universidad Nacional de Tucumán, Ayacucho – CONICET. Tucumán. Argentina)
pp. 1-34
Chapter 2
Wine Polyphenols: Biological Activities and Reuse from Winery Waste
(MarĂa J. RodrĂguez-Vaquero, SofĂa M. Sosa-Marmol, MarĂa G. Stivala, Gisselle R. Apud and Pedro A. Aredes-Fernández, Facultad de BioquĂmica, QuĂmica y Farmacia – Universidad Nacional de Tucumán, Ayacucho – CONICET. Tucumán. Argentina)
pp. 35-60
Chapter 3
Factors Affecting Biogenic Amines Occurrence in Wine: An Overview of Analytical Methods
(Silvana C. Ledesma, MarĂa G. Stivala§, Pedro A. Aredes-Fernández, Facultad de BioquĂmica, QuĂmica y Farmacia – Universidad Nacional de Tucumán, Ayacucho – CONICET. Tucumán. Argentina)
pp. 61-90
Chapter 4
Impact of Fungal Diseases in Grapes and Wine: General Aspects and Recent Advances
(Gisselle R. Apud, Pedro A. Aredes-Fernández, Diego A. Sampietro, Facultad de BioquĂmica, QuĂmica y Farmacia – Universidad Nacional de Tucumán, Ayacucho – CONICET. Tucumán. Argentina)
pp. 91-110
Editors’ Contact Information
pp. 111-112
Index
pp. 113-123
Additional Information
This book is an informative resource for students, researchers and teachers interested in the area of viticulture and enology, functional foods, spoilage by microorganisms in foods and natural preservatives