Meet the editors

Fernanda Cosme is an Assistant Professor at the University of Trás-os-Montes and Alto Douro in the area of food science and technology/oenology, mainly in wine stabilisation. Her research lines include grapes and wines with respect to grape composition, wine technology, wine stability, quality, and ageing. Recently, she edited two books on oenology as a scientific editor. She is the author of 4 patents and 37 articles in international

journals cited in the Science Citation Index. She has also published 19 book chapters, 7 articles in open access journals with peer-review and she participates regularly in international and national congresses as a speaker. She has participated in several funded research projects and supervised PhD and MSc student theses in food science and oenology. (orcid.org/0000-0001-5924-1050).

Fernando M. Nunes is an Assistant Professor with Habilitation at the University of Trás-os-Montes and Alto Douro in the area of food chemistry and analytical chemistry. He has experience in the analysis of phenolic compounds and aromas namely in wine, carbohydrate analysis, Maillard reactions, and melanoidins. He is the author of 11 patents and 131 articles in international journals cited in the Science Citation Index in the areas of food chemis-

try, carbohydrate chemistry, polysaccharide chemistry, phenolic compounds, and biological activities of these compounds. He has been the principal investigator of several research projects with industrial partners. (orcid.org/0000-0001-5540- 318X; Scopus ID 7102392847)

Luís Filipe-Ribeiro has a degree in oenology, a Master in viticulture and oenology, and a Doctorate in chemical and biological sciences. He was an oenology Professor in the University of Trásos-Montes, and Alto Douro since 1997-98 where he participated in many subjects (vinification, wine stabilisation, analytical control, sensorial analysis, winery building and equipment). He is a researcher in the Chemistry Research Centre of Vila Real where

he participates in many projects, research works, and student orientations. He is the Technical Director of SAI Enology and is responsible for the Laboratory and R&D. He is the author of several scientific (SCI) and technical publications, patents and he participates regularly in international and national congresses as a speaker. He was a consultant in viticulture and oenology from 1999-2007, having been the responsible winemaker in several wineries. (orcid.org/0000-0002-6744-4082)

Contents

and Reduce SO2

Perspectives

*and Jose Antonio Suárez-Lepe*

**Preface XI**

**Chapter 1 1**

**Chapter 2 27**

**Chapter 3 47**

**Chapter 4 71**

**Chapter 5 95**

**Chapter 6 121**

**Chapter 7 145**

Salivary Protein-Tannin Interaction: The Binding behind Astringency

Phenolic Compounds of Grapes and Wines: Key Compounds and

*by Antonio Morata, Iris Loira, Buenaventura Guamis, Javier Raso, Juan Manuel del Fresno, Carlos Escott, María Antonia Bañuelos,* 

*Ignacio Álvarez, Wendu Tesfaye, Carmen González* 

*by Ruth Hornedo-Ortega, María Reyes González-Centeno, Kleopatra Chira,* 

Emerging Technologies to Increase Extraction, Control Microorganisms,

Management of Wine Aroma Compounds: Principal Basis and Future

*Cecilia Jimenez-Lopez, Catarina Lourenço-Lopes, Lillian Barros, Isabel C.F.R. Ferreira, Miguel Angel Prieto and Jesus Simal-Gandara*

Chemistry and Technology of Wine Aging with Oak Chips *by Maurizio Petrozziello, Tiziana Nardi, Andriani Asproudi,* 

*by Juliana Milheiro, Fernanda Cosme, Luís Filipe-Ribeiro* 

*Maria Carla Cravero and Federica Bonello*

Port Wine: Production and Ageing

*by Alessandra Rinaldi and Luigi Moio*

*and Fernando M. Nunes*

*by Antia G. Pereira, Maria Fraga, Paula Garcia-Oliveira, Maria Carpena,* 

Formation of Aromatic and Flavor Compounds in Wine: A Perspective of Positive and Negative Contributions of Non-*Saccharomyces* Yeasts *by Liliana Godoy, Andrea Acuña-Fontecilla and Daniela Catrileo*

Implications in Sensory Perception

*Michaël Jourdes and Pierre-Louis Teissedre*
