Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Red Wines

$160.00

Maurício Bonatto Machado de Castilhos (Editor) – Universidade do Estado de Minas Gerais, Minas Gerais, Brazil
Vanildo Luiz Del Bianchi (Editor)
Vitor Manfroi (Editor)

Series: Fermented Foods and Beverages in a Global Age
BISAC: TEC012000

Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Red Wines presents relevant material regarding red wine technologies and their variations, including current information about their chemistry and sensory profiles. The book provides crucial evidence regarding the use of novel technologies in red wines and discusses the relationship between chemical and sensory approaches, since both are closely related. This information will be useful for red wine producers, scientists and professors, and will be helpful as material for food science, technology and engineering graduate and post-graduate students. This book includes seven chapters with the following subject matter: red wines produced from American grapes (Vitis labrusca) (Brazil), Bordeaux Cabernet Sauvignon and Merlot (France), Tempranillo (Spain), Carmenère (Chile), Touriga Nacional (Portugal), Tannat (Uruguay), and Syrah (Brazil) grapes. The distinctiveness of this book lies in the fact that it provides information concerning the use of novel technologies in red wine production, comparing those with classical technologies used worldwide. The book provides useful data regarding the effect of these novel technologies on chemical properties, sensory wine acceptance and descriptive profiles, assessing the changes promoted in the wines’ chemical profile as a result of the their quality improvement and sensory uniqueness.

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Table of Contents

Preface

Chapter 1. American Grape Wines: The Vitis labrusca X-factor
(Maurício Bonatto Machado de Castilhos, Lia Lúcia Sabino, Jorge Roberto dos Santos Júnior and Vanildo Luiz Del Bianchi, Exact Sciences and Earth Department, Minas Gerais State University, Frutal, Minas Gerais, Brazil, and others)

Chapter 2. Phenolic Composition of Bordeaux Cabernet Sauvignon and Merlot Grapes and Wines
(Kleopatra Chira, Maria Reyes González-Centeno, Michael Jourdes and Pierre-Louis Teissedre, University of Bordeaux, Bordeaux, France, and others)

Chapter 3. Malolactic Fermentation of Tempranillo Wines: Effects on Chemical Composition and Sensory Quality
(Pedro Miguel Izquierdo-Cañas, Sergio Gómez-Alonso, Esteban García-Romero, Gustavo Cordero-Bueso and María de los Llanos Palop-Herrerose, Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha, Tomelloso, Spain, and others)

Chapter 4. Red Wines: Carmenère
(Carolina Pavez, Phillippo Pszczólkowski, Natalia Brossard and Edmundo Bordeu, Department of Fruit Production and Enology, Pontificia Universidad Católica de Chile, Santiago, Chile, and others)

Chapter 5. Touriga Nacional Red Grape Variety: Phenolic and Aroma Composition and Winemaking Technology
(Fernanda Cosme, Luís Filipe-Ribeiro and Fernando Milheiro Nunes, Chemistry Research Centre, Food and Wine Chemistry Laboratory, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal)

Chapter 6. Tannat Wine: Characteristics and Key Stages in Its Production
(Laura Fariña, Karina Medina, Valentina Martín, Francisco Carrau, Eduardo Dellacasa and Eduardo Boido, Área de Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la Republica, Montevideo, Uruguay, and others)

Chapter 7. Syrah (Vitis vinifera L.) Wines in Brazil
(Juliane Barreto de Oliveira and Giuliano Elias Pereira, Brazilian Agricultural Research Corporation, Embrapa Grape and Wine, Bento Gonçalves, Rio Grande do Sul, Brazil)

Index

Additional information

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