Wine Safety, Consumer Preference, and Human Health

M. Victoria Moreno-Arribas, CSIC-UAM, CIAL-Institute of Food Science Research, Nicolas Cabrera 9, 28049 Madrid, Spain Begoña Bartolomé Suáldea, CSIC-UAM, CIAL-Institute of Food Science Research, Nicolás Cabrera 9, 28049 Madrid, Spain

Preface.- Part I. Wine Safety.- 1. Undesirable Compounds and Spoilage Microorganisms in Wines.- 2. Utilization of Natural and By-products to Improve Wine Safety.- 3. Applications of New Technologies in Wine Production and Quality and Safety control.- 4. Genetic Improvement and Genetically Modified Microorganisms.- 5. Global Climate Change and Wine Safety.- Part II. Wine Consumer Preferences.- 6. Wine Quality Perception: A Sensory Point of View.- 7. Wine Preference and Wine Aroma Perception.- 8. Dealcoholized Wines and Low Alcohol Wines.- 9. Sustainability and Organic Wine Production.- 10. Dietary Supplements/Nutraceuticals Made from Grapes and Wines.- Part III. Wine and Health.- 11. Mechanism of the Protective Effects of Wine Intake on Cardiovascular Disease.- 12. Role of Wine Components on Inflammation and Chronic Diseases.- 13. Interactions Between Wine Polyphenols and Gut Microbiota.- 14. Neuroprotective Effects Associated with Wine and Its Phenolic Constituents.- 15. Metabolomic Approaches in the Study of Wine Benefits in Human Health.- Index.