Author details

Francesca Venturi1,2\*, Chiara Sanmartin1,2, Isabella Taglieri1 , Giuseppe Ferroni<sup>1</sup> , Mike Frank Quartacci1,2, Cristina Sgherri1 , Xiaoguo Ying<sup>3</sup> , Gianpaolo Andrich1,2 and Angela Zinnai1,2

1 Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy

2 Interdepartmental Research Center "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy

3 Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, China

\*Address all correspondence to: francesca.venturi@unipi.it

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage DOI: http://dx.doi.org/10.5772/intechopen.85672
