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Wine Safety, Consumer Preference, and Human Health

M. Victoria Moreno-Arribas, Begoña Bartolomé Suáldea (Herausgeber)

Buch | Hardcover

XIV, 323 Seiten

2016 | 1st ed. 2016
Springer International Publishing (Verlag)
978-3-319-24512-6 (ISBN)

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The book describes emergent investigations related to wine safety and quality, showing the relationship between these concerns and consumer preferences, with a special emphasis on the beneficial effects of wine on human health. The first part of the book describes the most relevant aspects of wine safety, emphasizing the advances offered by new technologies and biotechnological progress, as well as the impact of global climate change. The second part deals with consumer preferences, a topic little discussed in previous texts, but that has gained traction not only from the scientific point of view, but also at the industrial and social level. Finally, the last section provides an opportunity for deeper recapitulation of the beneficial effects of wine and its components on human health, including novel experimental approaches and data interpretation. From the point of view of chemical and sensory complexity,as well as human health, wine is a model product that has been the focus of extensive research, with findings over the last several years being of increasing interest to winemakers, researchers and consumers.

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.

Erscheinungsdatum	01.12.2015
Zusatzinfo	XIV, 323 p. 36 illus., 24 illus. in color.
Verlagsort	Cham
Sprache	englisch
Maße	155 x 235 mm
Themenwelt	Technik ► Lebensmitteltechnologie
Schlagworte	Biotechnology • Chemistry and Materials Science • enology • food science • wine and health • wine quality • wine safety
ISBN-10	3-319-24512-0 / 3319245120
ISBN-13	978-3-319-24512-6 / 9783319245126
Zustand	Neuware