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  • Book
  • © 2016

Wine Safety, Consumer Preference, and Human Health

Editors:

  1. M. Victoria Moreno-Arribas

    1. CSIC-UAM Madrid, Spain, CIAL-Institute of Food Science Research, Madrid, Spain

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  2. Begoña Bartolomé Suáldea

    1. CSIC-UAM Madrid, Spain, CIAL-Institute of Food Science Research, Madrid, Spain

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  • Covers findings in wine safety and quality, including biotechnological progress

  • Explores consumer preference

  • Investigates wine and human health

  • Includes supplementary material: sn.pub/extras

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Table of contents (15 chapters)

  1. Front Matter

    Pages i-xiv
    PDF

  2. Wine Safety

    1. Front Matter

      Pages 1-1
      PDF

    3. Utilisation of Natural and By-Products to Improve Wine Safety

      • Francisco M. Campos, José António Couto, Tim Hogg
      Pages 27-49

    4. Applications of Nanotechnology in Wine Production and Quality and Safety Control

      • Miguel Monge, M. Victoria Moreno-Arribas
      Pages 51-69

    5. Genetic Improvement and Genetically Modified Microorganisms

      • Ramon Gonzalez, Jordi Tronchoni, Manuel Quirós, Pilar Morales
      Pages 71-96

    6. Global Climate Change and Wine Safety

      • Matteo Marangon, Alistair Nesbitt, Tony Milanowski
      Pages 97-116

  3. Wine Consumer Preferences

    1. Front Matter

      Pages 117-117
      PDF

    2. Wine Quality Perception: A Sensory Point of View

      • María-Pilar Sáenz-Navajas, Jordi Ballester, Purificación Fernández-Zurbano, Vicente Ferreira, Dominique Peyron, Dominique Valentin
      Pages 119-138

    3. Wine Preference and Wine Aroma Perception

      • Maria Ángeles Pozo-Bayón, Carolina Muñoz-González, Adelaida Esteban-Fernández
      Pages 139-162

    4. Dealcoholised Wines and Low-Alcohol Wines

      • Fernando Zamora
      Pages 163-182

    5. Sustainability and Organic Wine Production

      • Monica Laureati, Ella Pagliarini
      Pages 183-199

    6. Dietary Supplements/Nutraceuticals Made from Grapes and Wines

      • Vasil Georgiev, Anthony Ananga, Violeta Tsolova
      Pages 201-227

  4. Wine and Health

    1. Front Matter

      Pages 229-229
      PDF

    2. Mechanism of the Protective Effects of Wine Intake on Cardiovascular Disease

      • Rosa M. Lamuela-Raventós, Ramón Estruch
      Pages 231-239

    4. Interactions Between Wine Polyphenols and Gut Microbiota

      • Carolina Cueva, Irene Gil-Sánchez, M. Victoria Moreno-Arribas, Begoña Bartolomé
      Pages 259-278

    5. Neuroprotective Effects Associated with Wine and Its Phenolic Constituents

      • Adelaida Esteban-Fernández, Giulia Corona, David Vauzour, Jeremy P. E. Spencer
      Pages 279-292

    6. Metabolomic Approaches in the Study of Wine Benefits in Human Health

      • Olha Khymenets, Rosa Vázquez-Fresno, Magali Palau-Rodriguez, Rafael Llorach, Mireia Urpí-Sardà, Mar Garcia-Aloy et al.
      Pages 293-317

  5. Back Matter

    Pages 319-323
    PDF
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About this book

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.
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Keywords

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Editors and Affiliations

  • CSIC-UAM Madrid, Spain, CIAL-Institute of Food Science Research, Madrid, Spain

    M. Victoria Moreno-Arribas, Begoña Bartolomé Suáldea

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About the editors

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
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Bibliographic Information

  • Book Title: Wine Safety, Consumer Preference, and Human Health

  • Editors: M. Victoria Moreno-Arribas, Begoña Bartolomé Suáldea

  • DOI: https://doi.org/10.1007/978-3-319-24514-0

  • Publisher: Springer Cham

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer International Publishing Switzerland 2016

  • Hardcover ISBN: 978-3-319-24512-6Published: 12 February 2016

  • Softcover ISBN: 978-3-319-79638-3Published: 30 March 2018

  • eBook ISBN: 978-3-319-24514-0Published: 04 February 2016

  • Edition Number: 1

  • Number of Pages: XIV, 323

  • Number of Illustrations: 12 b/w illustrations, 24 illustrations in colour

  • Topics: Food Science

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Buy it now

eBook USD 84.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 109.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book USD 109.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

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