Preface

Written by experts from thirteen countries across three continents, *Advances in Grape and Wine Biotechnology* covers the technological and biotechnological management of vineyards and winemaking.

Part 1 of the volume focuses on vine biotechnology and plant technology. In Chapter 1, Prof. Torregrosa et al. describe the scientific use of a microvine as a plant model for vine biotechnology research under carefully controlled conditions, allowing for accelerated physiology and improving molecular biology and genetic studies. Chapter 2, by Prof. Martínez Zapater et al., delves into the somatic variations in vines at phenotypic and genomic sequencing levels and their potential applications in vine biotechnology. In Chapter 3, Dr. Jahnke discusses the use of microsatellite (SSR) markers in the identification of parents to see the evolution or pedigree of varieties. Chapter 4, by Dr. Maras, describes the characterization of Montenegrin varieties by ampelographic and genetic techniques. Finally, in Chapter 5, Profs. Baeza and Lissarrague explain the influence of hydric nutrition on vegetative behavior, plant production, and must and wine composition.

Part 2 focuses on wine biotechnology and yeast applications for wine production. Chapter 6, by Prof. Tsaltas, characterizes the dynamic differentiation of the microbiome from grapes to wine and the possibility of using it as a fingerprint tool to elucidate geographical origin. In Chapter 7, Prof. Gutiérrez et al. use molecular techniques to identify and differentiate yeast populations in several wineries from the Rioja wine region to see if the implantation of specific strains is common. In Chapter 8, Dr. Noble talks about the technique of using selective pressure factors in evolutionary engineering to improve the technological properties in selected yeasts. My team describes in Chapter 9 several biotechnological strategies to improve wine freshness through the use of selected non-*Saccharomyces* yeast species. Finally, in Chapter 10, Prof. Briones et al. suggest the interesting application of distillation byproducts as a source of yeast for selection applications and the use of these strains in wine biotechnology. Chapter 11 by Prof. Vejarano describes the bioactive profile of wines and the nutraceutical properties of various wine molecules. In chapter 12, Dr. Venturi explains the main bottling, packaging, and closures possibilities and how they affect wine stability in the long term. Chapter 13 by Prof. Ribeiro focuses on the use of cork powder, a natural cork derivative, as a technological adjuvant to be used as adsorbent to improve sensory quality in wines contaminated by *Brettanomyces* and tainted with unacceptable levels of ethyl phenols. In Chapter 14, Profs. Schmitt and Christmann describe the physical technologies used to remove ethanol to obtain high-quality, low-alcohol wines. The final chapter by Dr. Bucher et al. is dedicated to the production of wines with low alcohol content through the application of viticultural, pre- and post- fermentative strategies to reduce or completely eliminate ethanol. Marketing and labelling procedures to promote these wines are also described.

**II**

**Chapter 7 117**

**Chapter 8 133**

**Chapter 9 151**

**Chapter 10 165**

Wine Technology **185**

**Chapter 11 187**

**Chapter 12 209**

**Chapter 13 229**

**Chapter 14 251**

**Chapter 15 269**

Biodiversity of *Saccharomyces cerevisiae* Yeasts in Spontaneous Alcoholic

*by Pilar Santamaría, Rosa López, Maria del Patrocinio Garijo, Rocío Escribano, Lucía González-Arenzana, Isabel López-Alfaro*

Strategies to Improve the Freshness in Wines from Warm Areas *by Antonio Morata, Iris Loira, Juan Manuel del Fresno, Carlos Escott,* 

*María Antonia Bañuelos, Wendu Tesfaye, Carmen González,* 

*by Beatriz García-Béjar, Pilar Fernández-Pacheco, Ana Briones* 

Improvement of the Bioactive Profile in Wines and Its Incidence

Main Operating Conditions That Can Influence the Evolution of

*by Francesca Venturi, Chiara Sanmartin, Isabella Taglieri, Giuseppe Ferroni, Mike Frank Quartacci, Cristina Sgherri, Xiaoguo Ying, Gianpaolo Andrich* 

Air Depleted and Solvent Impregnated Cork Powder as a New Natural

*by Luís Filipe da Mota Ribeiro, Maria Fernanda Gil Cosme Martins* 

*by Ricardo Vejarano, Angie Gil-Calderón, Valeria Díaz-Silva* 

Yeast Strain Optimization for Enological Applications

Fermentations: Typical Cellar or Zone Strains?

*by David José Moreira Ferreira and Jessica Noble*

*Felipe Palomero and Jose Antonio Suárez Lepe*

Yeast from Distillery Plants: A New Approach

on Human Health: Technological Strategies

*and Ana Rosa Gutiérrez*

*and María Arévalo-Villena*

*and Jackeline León-Vargas*

*and Angela Zinnai*

Wines during Long-Term Storage

and Sustainable Wine Fining Agent

Alcohol Reduction by Physical Methods *by Matthias Schmitt and Monika Christmann*

*and Fernando Hermínio Ferreira Milheiro Nunes*

Production and Marketing of Low-Alcohol Wine *by Tamara Bucher, Kristine Deroover and Creina Stockley*

**Section 4**

We hope this book will help students, researchers, and winemakers to better understand the technological and biotechnological tools to improve wine quality.

> **Antonio Morata and Iris Loira** Universidad Politécnica Madrid (UPM), Spain

> > **1**

Section 1

Vine Biotechnology
