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Descripción
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| Grape and wine biotechnology is a collective volume divided in 21 chapters focused in recent advances in vine pathology and pests, molecular tools to control them, genetic engineering and functional analysis, wine biotechnology including molecular techniques to study Saccharomyces and non-Saccharomyces yeast in enology, new fermentative applications of non-conventional yeasts in wine fermentation, biological ageing on lees and wine stabilization, advanced instrumental techniques to detect wine origin and frauds and many other current applications useful for researchers, lecturers and vine or wine professionals. The chapters have been written by experts from Universities and research centers of 13 countries being representative of the knowledge, research and knowhow of many wine regions worldwide. | |
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Internacional
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Si |
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DOI
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10.5772/61694 |
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Edición del Libro
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1 |
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Editorial del Libro
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INTECH |
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ISBN
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978-953-51-2692-8 |
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Número de páginas del libro
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458 |
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Serie
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