Title Recent advances in wine stabilization and conservation technologies / editors, António Manuel Jordão, and Fernanada Cosme (Agricultural Polytechnic School of Viseu, Department of Food Industries, Quinta da Alagoa - Estrada de Nelas, Viseu, Portugal, and others)

Published Hauppauge, New York, USA : Nova Science Publishers Inc., [2016]

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Description 1 online resource Series Food science and technology Contents RECENT ADVANCES IN WINE STABILIZATION AND CONSERVATION TECHNOLOGIES ; RECENT ADVANCES IN WINE STABILIZATION AND CONSERVATION TECHNOLOGIES ; CONTENTS ; PREFACE ; Chapter 1 A REVIEW ON PROCESS PARAMETERS FOR DEVELOPMENT OF QUALITY WINES ; Abstract; Introduction; 1. Grape Wine; Wine as a Nutraceutical Drink; 2. Grapes; Grapes, an Optimal Substrate for Wine Production; Physicochemical Characteristics of Grapes; Physical Composition (Figure 2); Chemical Composition; i. Total Soluble Solids; ii. Organic Acids; iii. Total Phenolics; iv. Nitrogen Compounds; v. Minerals Vi. Aroma and Flavor CompoundsSelection of Optimal Maturity Stage of Grapes for Wine Production; 3. Microbial Biodiversity on Grape Berries; 4. Pre-Fermentation Treatment; Effect of Skin Weight and Temperature; 5. Ethanolic Fermentation; Effect of Initial Sugar Concentration; Effect of Inoculum Size; Effect of Initial Agitation; Effect of Temperature; Effect of Nitrogen and Phosphorus Supplementation; 6. Malolactic Fermentation; Deacidification of Malic Acid; Lactic Acid Bacteria; 1) Oenococcus; 2) Pediococcus; 3) Lactobacillus; Time of Inoculation W.R.T. Ethanolic Fermentation Inoculum Size and Nutrient SupplementationChanges in Wine by MLF; 7. Post Fermentative Treatments; Racking; Nitrogen Sparging; 1) Wine Transfer; 2) Bottling; 3) Wine Storage with Ullage Space; Effect of Fining Agents; Aging; 8. Sensory Analysis; Conclusion and Future Perspective; References; Chapter 2 RECENT DEVELOPMENTS IN WINE TARTARIC STABILIZATION ; Abstract; 1. Introduction; 2. Additives; 2.1. Metatartaric Acid; 2.2. Carboxymethylcellulose; 2.3. Mannoproteins; 3. ION Exchange Resins; 4. Determination of the Tartrate Stability; Conclusion; References Chapter 3 WINEMAKING PROCEDURES AND THEIR INFLUENCE ON WINE STABILIZATION: EFFECT ON THE CHEMICAL PROFILE Abstract; Introduction; Winemaking Procedures as an Alternative to Stabilization; Use of Temperature in Winemaking; Thermovinification; Grape Dehydration Prior to Alcoholic Fermentation; Cold Soaking and Cold Maceration; Carbonic Maceration; Submerged Cap; Conclusion; References; Chapter 4 MANNOPROTEINS AND ENOLOGY: TARTRATE AND PROTEIN STABILIZATION ; Abstract; Introduction; Origin of Wine Mannoproteins; Contribution of Mannoproteins to Wine Sensory Characteristics Mannoproteins and Wine StabilizationWine Tartaric Stabilization; Wine Protein Stabilization; Commercial Products; Future Trends; References; Chapter 5 CLARIFICATION AND STABILIZATION OF WINES USING MEMBRANE PROCESSES ; Abstract; Introduction; Must and Wine Composition; The Solutes; The Colloids; Polysaccharides; Phenolic Compounds; Proteins; The Particles; Turbidity and Clarity; Cross-Flow Microfiltration of Wine; History, Principle and Its Application in Winemaking; Fouling in Wine CFMF; Innovations in Wine CFMF; Electrodialysis for Tartrate Stabilization Notes Includes index Print version record and CIP data provided by publisher Subject Wine and wine making -- Chemistry. Food preservatives. Chemical preservatives. TECHNOLOGY & ENGINEERING -- Food Science. Chemical preservatives Food preservatives Wine and wine making -- Chemistry Form Electronic book Author Jordão, António Manuel, editor Cosme, Fernanada, editor LC no. 2016014944 ISBN 9781634848992 1634848993

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