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Wine safety, consumer preference, an...

Moreno-Arribas, M. Victoria.

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Wine safety, consumer preference, and human health

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Wine safety, consumer preference, and human health/ edited by M. Victoria Moreno-Arribas, Begona Bartolome Sualdea.
其他作者:	Moreno-Arribas, M. Victoria.
出版者:	Cham :Springer International Publishing : : 2016.,
面頁冊數:	xiv, 323 p. :ill., digital ;24 cm.
內容註:	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.
Contained By:	Springer eBooks
標題:	Wine - Health aspects. -
電子資源:	http://dx.doi.org/10.1007/978-3-319-24514-0
ISBN:	9783319245140$q(electronic bk.)

Wine safety, consumer preference, and human health
Wine safety, consumer preference, and human health[electronic resource] /edited by M. Victoria Moreno-Arribas, Begona Bartolome Sualdea. - Cham :Springer International Publishing :2016. - xiv, 323 p. :ill., digital ;24 cm.

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.

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.

ISBN: 9783319245140$q(electronic bk.)

Standard No.: 10.1007/978-3-319-24514-0doiSubjects--Topical Terms:

2182670
Wine
--Health aspects.

LC Class. No.: RA784

Dewey Class. No.: 613.3

Wine safety, consumer preference, and human health
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505 0 $a 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.
520 $a 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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