Red Wine Technology

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.

- 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