"Grapes and Wine" ed. by Antonio Morata, Iris Loira, Carmen González

This volume is a collective book composed of chapters that address different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances, hot topics and recurrent problems in the wine industry and aims to be helpful for the wine sector.

Topics covered include pest control, pesticide management, the use of innovative technologies and biotechnologies such as non-thermal processes, gene editing and use of non-Saccharomyces, the management of instabilities such as protein haze and off-flavors such as light struck or TCAs, the use of big data technologies, and many other key concepts that make this book a powerful reference in grape and wine production. The chapters have been written by experts from universities and research centers of 9 countries, thus representing knowledge, research and know-how of many regions worldwide.

Contents
1. Integrated Pest Management of Lobesia botrana with Microorganism in Vineyards: An Alternative for Clean Grapes Production
2. Management of Pesticides from Vineyard to Wines: Focus on Wine Safety and Pesticides Removal by Emerging Technologies
3. Alternatives to CU Applications in Viticulture: How R&D Projects Can Provide Applied Solutions, Helping to Establish Legislation Limits
4. Artificial Intelligence and Big Data Analytics in Vineyards: A Review
5. Biological Characteristics of Native Grape Cultivars of Crimean Region and Availability of Their Use in Breeding
6. Romanian Organic and Conventional Red Grapes Vineyards as Potential Sources of High Value-Added Products, in a Circular Economy Approach
7. Table Grapes: There Is More to Vitiviniculture than Wine…
8. An Overview on Saccharomyces cerevisiae Indigenous Strains Selection Methods
9. Genetically Modified Yeasts in Wine Biotechnology
10. Determining Glucose Isomerase Activity in Different Wine Environments to Prevent Sluggish or Stuck Fermentations by Using Glucose Isomerase
11. pH Control and Aroma Improvement Using the Non-Saccharomyces Lachancea thermotolerans and Hanseniaspora spp. Yeasts to Improve Wine Freshness in Warm Areas
12. Microbial Decontamination by Pulsed Electric Fields (PEF) in Winemaking
13. Influence of Skin-Contact Treatment on Aroma Profile of Malvasia Aromatica Wines in D.O. “Vinos de Madrid”
14. Winemaking in Cold Regions with Buried Viticulture in China
15. White Wine Protein Instability: Origin, Preventive and Removal Strategies
16. The Light Struck Taste of Wines
17. State-of-the-Art Knowledge about 2,4,6-Trichloroanisole (TCA) and Strategies to Avoid Cork Taint in Wine
18. New Insights about the Influence of Yeasts Autolysis on Sparkling Wines Composition and Quality


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