Wine Technology

Resumen

Wine fermentation has been known and practiced by mankind since prehistoric times, long before the underlying microbiological and physiological principles were understood. The present chapter aims to give a general overview of the global winemaking process, focusing on diverse aspects that encompass from grapevine management to the differential technical procedures involved in the production of red, rose, white, and sparkling wines. Special attention has been paid to the microbial ecology of wine fermentation, where the role and main features of different yeast species (including Saccharomyces cerevisiae) and lactic acid bacteria has been extensively approached. The last part of the chapter aims to provide detailed useful information regarding wine faults and their sensorial descriptors. Evidences both on their microbiological or chemical origin and the strategies commonly used in the wine industry for their avoidance have been carefully addressed. © 2012 John Wiley & Sons, Ltd.