Overview
- Editors:
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M. Victoria Moreno-Arribas
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CSIC-UAM Madrid, Spain, CIAL-Institute of Food Science Research, Madrid, Spain
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Begoña Bartolomé Suáldea
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CSIC-UAM Madrid, Spain, CIAL-Institute of Food Science Research, Madrid, Spain
Covers findings in wine safety and quality, including biotechnological progress
Explores consumer preference
Investigates wine and human health
Includes supplementary material: sn.pub/extras
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Table of contents (15 chapters)
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Wine Safety
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- Francisco M. Campos, José António Couto, Tim Hogg
Pages 27-49
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- Miguel Monge, M. Victoria Moreno-Arribas
Pages 51-69
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- Ramon Gonzalez, Jordi Tronchoni, Manuel Quirós, Pilar Morales
Pages 71-96
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- Matteo Marangon, Alistair Nesbitt, Tony Milanowski
Pages 97-116
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Wine Consumer Preferences
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Front Matter
Pages 117-117
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- María-Pilar Sáenz-Navajas, Jordi Ballester, Purificación Fernández-Zurbano, Vicente Ferreira, Dominique Peyron, Dominique Valentin
Pages 119-138
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- Maria Ángeles Pozo-Bayón, Carolina Muñoz-González, Adelaida Esteban-Fernández
Pages 139-162
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- Monica Laureati, Ella Pagliarini
Pages 183-199
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- Vasil Georgiev, Anthony Ananga, Violeta Tsolova
Pages 201-227
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Wine and Health
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Front Matter
Pages 229-229
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- Rosa M. Lamuela-Raventós, Ramón Estruch
Pages 231-239
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- Carolina Cueva, Irene Gil-Sánchez, M. Victoria Moreno-Arribas, Begoña Bartolomé
Pages 259-278
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- Adelaida Esteban-Fernández, Giulia Corona, David Vauzour, Jeremy P. E. Spencer
Pages 279-292
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- Olha Khymenets, Rosa Vázquez-Fresno, Magali Palau-Rodriguez, Rafael Llorach, Mireia Urpí-Sardà, Mar Garcia-Aloy et al.
Pages 293-317
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Back Matter
Pages 319-323
About this book
The book describes emergent investigations related to wine safety and quality, showing the relationship between these concerns and consumer preferences, with a special emphasis on the beneficial effects of wine on human health. The first part of the book describes the most relevant aspects of wine safety, emphasizing the advances offered by new technologies and biotechnological progress, as well as the impact of global climate change. The second part deals with consumer preferences, a topic little discussed in previous texts, but that has gained traction not only from the scientific point of view, but also at the industrial and social level. Finally, the last section provides an opportunity for deeper recapitulation of the beneficial effects of wine and its components on human health, including novel experimental approaches and data interpretation. From the point of view of chemical and sensory complexity,as well as human health, wine is a model product that has been the focus of extensive research, with findings over the last several years being of increasing interest to winemakers, researchers and consumers.
About the editors
M. Victoria Moreno-Arribas, CSIC-UAM, CIAL-Institute of Food Science Research, Nicolas Cabrera 9, 28049 Madrid, Spain
Begoña Bartolomé Suáldea, CSIC-UAM, CIAL-Institute of Food Science Research, Nicolás Cabrera 9, 28049 Madrid, Spain
