My library

Books

Research Topic in Frontiers in Nutrition “Non-thermal Technologies”

OPEN ACCESS at:

https://www.frontiersin.org/research-topics/13680/non-thermal-technologies

Eds. Fabiano Fernandes, Antonio Morata & Sueli Rodrigues

Special Issue in Beverages MDPI “Emerging Trends in Beverage Processing”

OPEN ACCESS at:

https://www.mdpi.com/journal/beverages/special_issues/processing_beverages

Ed. Antonio Morata

Special Issue in Fermentation MDPI “Enological Repercussions of Non-Saccharomyces Species 2.0”

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https://www.mdpi.com/journal/fermentation/special_issues/non_saccharomyces_2

Ed. Antonio Morata

Enological Repercussions of Non-Saccharomyces Species

Ed. Antonio Morata

ISBN 978-3-03921-558-4 (Pbk)

ISBN 978-3-03921-559-1 (PDF)


https://doi.org/10.3390/books978-3-03921-559-1 (registering DOI)

© 2019 by the authors; CC BY-NC-ND licence

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https://www.mdpi.com/books/pdfview/book/1749

https://www.mdpi.com/journal/fermentation/special_issues/non-saccharomyces

Advances in Grape and Wine Biotechnology

1st Edition; Editors: Antonio Morata & Iris Loira

DOI: 10.5772/intechopen.77885

ISBN: 978-1-78984-613-3; Print ISBN: 978-1-78984-612-6

eBook (PDF) ISBN: 978-1-78985-699-6

Published in London, UK © 2019 IntechOpen; Date: September 4th 2019; Page Count: 300

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https://www.intechopen.com/books/advances-in-grape-and-wine-biotechnology

Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of different Saccharomyces and non-Saccharomyces yeast species and their contribution in modulating the sensory quality of wines produced in warm regions, the use of new natural and sustainable fining agents, and available physical methods to reduce alcohol content. This volume will be of great interest to researchers and vine or wine professionals.

https://www.youtube.com/watch?v=OiZYV_VgcT8

https://www.intechopen.com/news/oiv-awards-recognizes-intechopen-s-editors-20201127

https://www.lallemand.com/2020-oiv-organisation-internationale-de-la-vigne-et-du-vin-special-mention-award/

Red Wine Technology

1st Edition; Editors: Antonio Morata

eBook ISBN: 9780128144008; Hardcover ISBN: 9780128143995

Imprint: Academic Press-Elsevier; Published Date: 1st November 2018; Page Count: 408

https://www.sciencedirect.com/book/9780128143995/red-wine-technology

Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level.

OIV AWARD 2019 in the category ENOLOGY

http://www.oiv.int/en/oiv-life/the-2019-oiv-awards-and-special-mentions-unveiled

Levaduras para Vinificación en tinto

Levaduras para vinif en tinto

Autores: José Antonio Suárez Lepe y Antonio Morata Barrado
Año: 2015 (1ª Edición). 358 páginas. ISBN: . 405 referencias bibliográficas actuales, 20 Tablas y 119 Figuras. Describe a lo largo de 8 capítulos la repercusión de la selección de levaduras en la calidad, estabilidad y seguridad de los vinos dedicando un interés especial a las nuevas aplicaciones con no-Saccharomyces.

http://www.amvediciones.com/lvt.htm

El libro surge con el propósito de estudiar las propiedades de interés enológico de las levaduras vínicas aplicadas a la elaboración de vinos tintos. Esta obra libro recopila la investigación del Grupo de Investigación Enología, Enotecnia y Biotecnología Enológica (enotecUPM) grupo consolidado en la Universidad Politécnica de Madrid. También del Proyecto de Resolución presentado en la Organización Internacional de la Viña y el Vino titulado: “Directrices para la caracterización de levaduras del vino aisladas en ambientes vitivinícolas”, que tras superar las etapas correspondientes, fue finalmente aceptado mediante Resolución OIV-OENO 370/2012 en la Asamblea General OIV, celebrada en junio de 2012. Su finalidad es destacar el factor biológico de la fermentación vínica, y que se le dé la importancia que merece, particularmente de cara a los nuevos reglamentos en curso sobre vinos ecológicos y levaduras autóctonas. Su contenido se centra en optimizar la vinificación a través de una fermentación alcohólica dirigida. Además, aborda desde la antigua polémica acerca de la utilización de levaduras seleccionadas, y una nueva técnica de vinificación en tinto patentada, que consigue un mayor grado de implantación de la cepa inoculada, pasando por las implicaciones microbianas en el grado alcohólico y la cinética fermentativa, el aroma, el color, la palatabilidad, estructura o cuerpo, las relaciones con la seguridad alimentaria o cómo facilitar la fermentación maloláctica.

Grape and Wine Biotechnology

G&WBiotech

Edited by Antonio Morata and Iris Loira, ISBN 978-953-51-2693-5, Print ISBN 978-953-51-2692-8, 468 pages, Publisher: InTech, Chapters published October 19, 2016 under CC BY 3.0 license
DOI: 10.5772/61694
OPEN ACCESS at http://www.intechopen.com/books/grape-and-wine-biotechnology

Grape and Wine Biotechnology is a collective volume divided into 21 chapters focused on 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 nonconventional yeasts in wine fermentation, biological aging 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 different universities and research centers of 13 countries being representative of the knowledge, research, and know-how of many wine regions worldwide.

Book Chapters

15 – Isolation, Selection, and Identification Techniques for Non-Saccharomyces Yeasts of Oenological Interest

Iris Loira, Antonio Morata, María Antonia Bañuelos, José Antonio Suárez-Lepe 

Biotechnological Progress and Beverage Consumption; Volume 19: The Science of Beverages; 2020, Pages 467-508

https://doi.org/10.1016/B978-0-12-816678-9.00015-1

In the last few years, non-Saccharomyces yeasts have been gaining increasing importance in the field of oenology because of its specific contribution to the chemical composition of the wine when they are used alone or in combination with other yeast genera. Moreover, winemakers aim to use indigenous yeasts in order to distinguish their wines in a market currently saturated by supply. Herein, different techniques available for the isolation, selection, and identification of non-Saccharomyces yeasts from the vineyard, such as microscopic observation, physiological tests, selective and chromogenic media, restriction analysis, PCR technique, and mitochondrial DNA analysis, among others, are discussed. In addition, depending on the kind of wine to be elaborated or the physicochemical parameters to be modulated, different yeast selection criteria are considered.

2 – Technology of Vermouth Wines

A. Morata, C. Vaquero, F. Palomero, I. Loira, M. A. Bañuelos, J. A. Suárez-Lepe

Alcoholic Beverages; Volume 7: The Science of Beverages; 2019, Pages 35-63

https://doi.org/10.1016/B978-0-12-815269-0.00002-7

 

In the last few years, non-Saccharomyces yeasts have been gaining increasing importance in the field of oenology because of its specific contribution to the chemical composition of the wine when they are used alone or in combination with other yeast genera. Moreover, winemakers aim to use indigenous yeasts in order to distinguish their wines in a market currently saturated by supply. Herein, different techniques available for the isolation, selection, and identification of non-Saccharomyces yeasts from the vineyard, such as microscopic observation, physiological tests, selective and chromogenic media, restriction analysis, PCR technique, and mitochondrial DNA analysis, among others, are discussed. In addition, depending on the kind of wine to be elaborated or the physicochemical parameters to be modulated, different yeast selection criteria are considered.

Chapter 10 – Biotechnology of Ice Wine Production

Wang Jing, Li Min, Li Jixin, Ma Tengzhen, Han Shunyu, Antonio Morata, Jose A. Suárez Lepe

In Advances in Biotechnology for Food Industry. A volume in Handbook of Food Bioengineering. 2018, Edited by:Alina Maria Holban and Alexandru Mihai Grumezescu. Pages 267–300. Academic Press-Elsevier.

ISBN: 978-0-12-811443-8

https://doi.org/10.1016/B978-0-12-811443-8.00010-4

https://www.sciencedirect.com/science/article/pii/B9780128114438000104

4 – Wine Spoilage Yeasts: Control Strategy

Carlos Escott, Iris Loira, Antonio Morata, María Antonia Bañuelos and José Antonio Suárez-Lepe

In: ‘Yeast – Industrial Applications’ Edited by Antonio Morata and Iris Loira, ISBN 978-953-51-3600-2, Print ISBN 978-953-51-3599-9, 298 pages, Publisher: InTech, Chapters published November 08, 2017 under CC BY 3.0 license

OPEN ACCESS at https://www.intechopen.com/books/yeast-industrial-applications

17 – New Biotechnologies for Wine Fermentation and Ageing 287

Antonio Morata and José A. Suárez-Lepe

In: Advances in Food Biotechnology. Ravishankar Rai V (Editor). ISBN: 978-1-118-86455-5. 752 pages. December 2015, Wiley-Blackwell

Imagen1

http://eu.wiley.com/WileyCDA/WileyTitle/productCd-1118864557.html

6 – Nanotechnology and wine

Morata Antonio, Loira Iris, Suárez-Lepe José Antonio, Pages 165-199,

In: Novel Approaches of Nanotechnology in Food. 2016. Nanotechnology in the Agri-Food Industry Volume 1. Edited by:Alexandru Mihai Grumezescu. ISBN: 978-0-12-804308-0

Novel approaches of nanotech in food

http://www.sciencedirect.com/science/article/pii/B9780128043080000066