Wine: Types, Production and Health


Arthur S. Peeters (Editor)

Series: Food Science and Technology, Food and Beverage Consumption and Health
BISAC: HEA048000

This book presents topical research from across the globe in the study of the types, production and health issues relating to wine. Topics discussed in this compilation include the microbiological, chemical and health aspects of wines from tropical plants; the effect of winemaking techniques on bioactive compounds in white and red wine; micro-oxygenation of red wine; effects of wine consumption on the cardiovascular system; the use of inactive dry yeast preparations to improve fermentation and the organoleptic characteristics of wine; analytical methods for the detection of Ochratoxin A in wines; wine and neurodegenerative diseases; Madeira wine composition; controlling the alcohol content in wine; wine quality through the use of oak barrels and non-saccharomyces yeasts in wine. (Imprint: Nova)

Table of Contents

Table of Contents


Wines from Tropical Plants: Processing, Microbiological, Chemical and Health Aspects
(Cheunjit Prakitchaiwattana, Kanitha Tananuwong, Chulalongkorn University, Pathumwan, Bangkok, Thailand)

Effect of Winemaking Techniques on Bioactive Compounds in White and Red Wine
(Giuseppe Di Lecce, Sara Arranz, Ramon Estruch, Rosa M. Lamuela-Raventos, Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School, University of Barcelona, Spain, and others)

Micro-Oxygenation of Red Wine: Chemistry and Sensory Aspects
(Andrea Versari, Giuseppina Paola Parpinello, Università degli Studi di Bologna, Campus of Food Science, Cesena (FC), Italy)

Effects of Wine Consumption on the Cardiovascular System
(S. Arranz, G. Di Lecce, R. Lamuela-Raventós, R. Estruch, Department of Internal Medicine, Hospital Clinic, Institut d’Investigacions Biomédiques August Pi i Sunyer (IDIBAPS), University of Barcelona, Barcelona, Spain, and others)

Effects of Wine on Vasculature
(Dimitris Tousoulis, Anna-Maria Kampoli, Christodoulos Stefanadis, 1st Cardiology Unit, Hippokration Hospital, Athens University Medical School, Greece)

New Winemaking Practices: The Use of Inactive Dry Yeast Preparations to Improve Fermentaion and the Organoleptic Characteristics of Wine
(Inmaculada Andujar-Ortiz, M. Victoria Moreno-Arribas, M.Ángeles Pozo-Bayón, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Campus de la Universidad Autónoma de Madrid, Cantoblanco, Madrid, Spain)

Analytical Methods for the Detection of Ochratoxin A in Wines
(Akhtar Hayat, Lise Barthelmebs, IMAGES, Université de Perpignan, Perpignan Cedex, France)

Wine and Neurodegenerative Diseases
(Pilar Zafrilla, Juana Mulero, Adela Martínez-Cachá, Emma Cantos, Departament Technology of Food and Nutrition, University Catholic San Antonio, Murcia, Spain, and others)

Impact of the Winemaking Process in Madeira Wine Composition: From Aging Markers to Ethyl Carbamate (A Contaminant)
(Rosa Perestrelo, José S. Câmara, Sílvia M. Rocha, QOPNA, Departamento de Química, Universidade de Aveiro, Aveiro, Portugal, and others)

Controlling the Highs and the Lows of Alcohol in Wine
(Creina S. Stockley, Cristian Varela, Adrian Coulter, Peter R. Dry, I. Leigh Francis, Richard Muhlack, Isak S. Pretorius, The Australian Wine Research Institute, Glen Osmond, Adelaide, Australia)

Increasing Wine Quality through the Use of Oak Barrels: Factors that will Influence Aged Wine Color and Aroma
(P. Rodríguez-Rodríguez, A. B. Bautista-Ortín, E. Gómez-Plaza, Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Murcia, Spain)

Non-Saccharomyces Yeasts and Wine
(Pin-Rou Lee, Xiao Li, Bin Yu, Philip Curran, Shao-Quan Liu, Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore, and others)

The Effect of Bacteria Quality, Thermal and Photochemical Treatment on the Composition of Volatile Organic Compounds in Wine
(Maurizio D’Auria, Rocco Racioppi, Dipartimento di Chimica “A. M. Tamburro”, Università della Basilicata, Potenza, Italy)

Sensory and Antioxidant Evaluation of Sparkling Wines
(Cláudia Alberici Stefenon, Camila de Martini Bonesi, Daniel Prá, Carla Eliete Iochims dos Santos, Johnny Ferraz Dias, João Antônio Pêgas Henriques, Mirian Salvador, Regina Vanderlinde, Instituto de Biotecnologia, Universidade de Caxias do Sul, Caxias do Sul, RS, Brasil, and others)

The Potentialities of Ultra-Performance Liquid Chromatography Combined with Photodiode Array Detection in the Analysis of Wine Metabolites with Bioactive Effects: The Case Study of Polyphenols
(Jorge Pereira, Catarina Silva, João Gonçalves, José S. Câmara, CQM/UMa, Centro de Química da Madeira, Centro de Ciências Exactas e da Engenharia da Universidade da Madeira, Campus Universitário da Penteada, Funchal, Portugal)

(Sona Franova, Comenius University in Bratislava, Slovakia) (a)

Alternative Wine Fermentation Technology for Replacing SO2
(Ki-Seon Yoo, Nam Soo Ham, Department of Food Science and Technology, Chungbuk National University, Cheongju, Republic of Korea) (a)

(Carmen Horrillo) (a)

Wine Phenolics: Chemistry, Biosynthesis and Effects on Health
(Hasim Kelebek, Turkey) (a)

Madeira Wine: Types and Aromatic Characteristics
(Jose Carlos Marques, Francisco Albuquerque, Cenro de Ciencias Exactas e Engenharia, Universidade de Madeira, Portugal) (a)

Differences in Pinot Noir Red Wines Produced by Different Methods: Biologic, Chromatographic, Spectroscopic, and Electro Aided Determination
(Heli Siren, Kimmo Siren, Lappeenranta University of Technology, Lappeenranta, Finland) (a)


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