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Wine Safety, Consumer Preference, and Human Health

Overview of attention for book
Cover of 'Wine Safety, Consumer Preference, and Human Health'

Table of Contents

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    Book Overview
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    Chapter 1 Undesirable Compounds and Spoilage Microorganisms in Wine
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    Chapter 2 Utilisation of Natural and By-Products to Improve Wine Safety
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    Chapter 3 Applications of Nanotechnology in Wine Production and Quality and Safety Control
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    Chapter 4 Genetic Improvement and Genetically Modified Microorganisms
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    Chapter 5 Global Climate Change and Wine Safety
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    Chapter 6 Wine Quality Perception: A Sensory Point of View
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    Chapter 7 Wine Preference and Wine Aroma Perception
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    Chapter 8 Dealcoholised Wines and Low-Alcohol Wines
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    Chapter 9 Sustainability and Organic Wine Production
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    Chapter 10 Dietary Supplements/Nutraceuticals Made from Grapes and Wines
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    Chapter 11 Mechanism of the Protective Effects of Wine Intake on Cardiovascular Disease
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    Chapter 12 Role of Wine Components in Inflammation and Chronic Diseases
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    Chapter 13 Interactions Between Wine Polyphenols and Gut Microbiota
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    Chapter 14 Neuroprotective Effects Associated with Wine and Its Phenolic Constituents
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    Chapter 15 Metabolomic Approaches in the Study of Wine Benefits in Human Health
Attention for Chapter 3: Applications of Nanotechnology in Wine Production and Quality and Safety Control
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