Wine is a highly complex mixture of compounds which largely define its appearance, aroma,
flavour and mouth‐feel properties. The compounds responsible for those attributes have …

International competition within the wine market, consumer demands for newer styles of
wines and increasing concerns about the environmental sustainability of wine production …

Wine is made up of more than one thousand compounds, the majority of which, such as
vitamins and minerals, come from the grapes, while others, like ethanol and glycerol, are …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

Grapes are grown in semiarid environments, where drought and salinity are common
problems. Microarray transcript profiling, quantitative reverse transcription-PCR, and …

Publisher Summary This chapter reviews the scientific knowledge of the role of
microorganisms, especially yeast, in the development of wine flavor. Specific attention is …

For 15 years, non-Saccharomyces starter cultures represent a new interesting segment in
the dynamic field of multinationals and national companies that develop and sell microbial …

This review deals with grapevine responses to water stress by examining perturbations to
physiological and molecular processes at the root, shoot, leaf and berry levels. Long …

Previous research has suggested that consumers are becoming increasingly concerned by
the effects of conventional agricultural food production practices on human health and …

Improving water use efficiency (WUE) in grapevines is essential for vineyard sustainability
under the increasing aridity induced by global climate change. WUE reflects the ratio …