Red Wine Technology
- 2nd Edition - April 24, 2026
- Latest edition
- Editor: Antonio Morata
- Language: English
Back in its second edition, Red Wine Technology, Second Edition continues to offer a solutions-based approach to the challenges associated with red wine production. It focuse… Read more
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Description
Description
Back in its second edition, Red Wine Technology, Second Edition continues to offer a solutions-based approach to the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines and is ideal for anyone in need of a succinct reference on novel ways to increase and improve overall red wine production and innovation. This updated edition provides emerging trends in modern enology, including molecular tools for wine quality and analysis. In addition to updating existing topics, it is expanded to include a variety of completely new chapters on cutting-edge topics such as the red wine microbiome, the use of viruses in wine biotechnology, smoke taint, the future of yeast research, and environmental winery management for climate change. Red Wine Technology, Second Edition is an essential resource for wine producers, researchers, practitioners, technologists and students.
Key features
Key features
- Provides the expertise of a 2019 OIV Award winner (Category: Enology), International Organization of Vine and Wine
- Updates the previous edition content on innovative technologies for red wine pigmentation, stability, aging, fermentation, sensory qualities, and more
- Explores new topics and emerging technologies in ten new chapters, with content ranging from the red wine micribiome to winery management for climate change
- Brings together the work of nearly 100 expert contributors from around the globe
Readership
Readership
MS and PhD students interested in wine science and fermentation science
Table of contents
Table of contents
1. Grape Maturity and Selection: Automatic Grape Selection
2. Viticulture management for red grape quality
3. Acidification and pH Control in Red Wines
4. The use of fumaric acid in red wine making
5. Maceration and Fermentation: New Technologies to Increase Extraction
6. Microbiome in red wines
7. The use of pulsed light and ozone to facilitate the implantation of yeasts starters
8. Use of Non-Saccharomyces Yeasts in Red Winemaking
9.Yeast Biotechnology for Red Winemaking
10. Potential future developments in (wine) yeast research
11. Applications of bioprotection in red winemaking
12. Malolactic Fermentation
13. Yeast-Bacteria Coinoculation
14. Use of viruses in wine technology
15. Molecular Tools to Analyze Microbial Populations in Red Wines
16. Barrel Aging; Types of Wood
17. Emerging Technologies for Aging Wines: Use of Chips and Micro-Oxygenation
18. New Trends in Aging on Lees
19. Evolution of Proanthocyanidins During Grape Maturation, Winemaking, and Aging Process of Red Wines
20. Wine Color Evolution and Stability
21. Polymeric Pigments in Red Wines
22. Spoilage Yeasts in Red Wines
23. Red Wine Clarification and Stabilization
24. Sensory Analysis of Red Wines for Winemaking Purposes
25. Management of Astringency in Red Wines
26. Aromatic Compounds in Red Varieties
27. The Instrumental Analysis of Aroma-Active Compounds for Explaining the Flavor of Red Wines
28. SO2 in Wines: Rational Use and Possible Alternatives
29. Red Wine Bottling and Packaging
30. Smoke taint in wines
31. Wine dealcoholization
32. Red Winemaking in Cool Climates
33. Red Winemaking in Cold Regions With Short Maturity Periods
34. Environmental management of a winery in a context of global warming,
2. Viticulture management for red grape quality
3. Acidification and pH Control in Red Wines
4. The use of fumaric acid in red wine making
5. Maceration and Fermentation: New Technologies to Increase Extraction
6. Microbiome in red wines
7. The use of pulsed light and ozone to facilitate the implantation of yeasts starters
8. Use of Non-Saccharomyces Yeasts in Red Winemaking
9.Yeast Biotechnology for Red Winemaking
10. Potential future developments in (wine) yeast research
11. Applications of bioprotection in red winemaking
12. Malolactic Fermentation
13. Yeast-Bacteria Coinoculation
14. Use of viruses in wine technology
15. Molecular Tools to Analyze Microbial Populations in Red Wines
16. Barrel Aging; Types of Wood
17. Emerging Technologies for Aging Wines: Use of Chips and Micro-Oxygenation
18. New Trends in Aging on Lees
19. Evolution of Proanthocyanidins During Grape Maturation, Winemaking, and Aging Process of Red Wines
20. Wine Color Evolution and Stability
21. Polymeric Pigments in Red Wines
22. Spoilage Yeasts in Red Wines
23. Red Wine Clarification and Stabilization
24. Sensory Analysis of Red Wines for Winemaking Purposes
25. Management of Astringency in Red Wines
26. Aromatic Compounds in Red Varieties
27. The Instrumental Analysis of Aroma-Active Compounds for Explaining the Flavor of Red Wines
28. SO2 in Wines: Rational Use and Possible Alternatives
29. Red Wine Bottling and Packaging
30. Smoke taint in wines
31. Wine dealcoholization
32. Red Winemaking in Cool Climates
33. Red Winemaking in Cold Regions With Short Maturity Periods
34. Environmental management of a winery in a context of global warming,
Product details
Product details
- Edition: 2
- Latest edition
- Published: April 24, 2026
- Language: English
About the editor
About the editor
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Antonio Morata
Antonio Morata, winner of the prestigious OIV Award in 2019, is a professor of food science and technology with a specialty in wine technology at the Universidad Politécnica de Madrid, Madrid, Spain and a professor of enology and wine technology in the European Master of Viticulture and Enology, Euromaster Vinifera-Erasmus, a Joint European Diploma that includes Montpellier SupAgro, France; Geisenheim University, Germany; Udine University, Italy; Lisbon University, Portugal; Torino University, Italy; and Universidad Politécnica de Madrid, Spain. Dr. Morata’s research expertise covers a wide variety of topics including yeast selection for winemaking and repercussion in quality parameters, new fermentation biotechnologies and winemaking processes, and anthocyanin and phenolic ripeness of grapes. He has written over 100 articles, book chapters, and books, holds 3 patents, and has won 4 awards in enology.
Affiliations and expertise
Universidad Politécnica de Madrid, Madrid, Spain