Contents



Preface

Written by experts from thirteen countries across three continents, *Advances in Grape and Wine Biotechnology* covers the technological and biotechnological man-

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

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

agement of vineyards and winemaking.

wine composition.

wines are also described.
