Wine Safety, Consumer Preference, and Human Health

Part I. Wine Safety

1. Undesirable Compounds and Spoilage Microorganisms in Wine
Aline Lonvaud-Funel

2. Utilisation of Natural and By-Products to Improve Wine Safety
Francisco M. Campos, José António Couto, Tim Hogg

3. Applications of Nanotechnology in Wine Production and Quality and Safety Control
Miguel Monge, M. Victoria Moreno-Arribas

4. Genetic Improvement and Genetically Modified Microorganisms
Ramon Gonzalez, Jordi Tronchoni, Manuel Quirós, Pilar Morales

5. Global Climate Change and Wine Safety
Matteo Marangon, Alistair Nesbitt, Tony Milanowski

Part II. Wine Consumer Preferences

6. Wine Quality Perception: A Sensory Point of View
María-Pilar Sáenz-Navajas, Jordi Ballester, Purificación Fernández-Zurbano, Vicente Ferreira, Dominique Peyron, Dominique Valentin

7. Wine Preference and Wine Aroma Perception
Maria Ángeles Pozo-Bayón, Carolina Muñoz-González, Adelaida Esteban-Fernández

8. Dealcoholised Wines and Low-Alcohol Wines
Fernando Zamora

9. Sustainability and Organic Wine Production
Monica Laureati, Ella Pagliarini

10. Dietary Supplements/Nutraceuticals Made from Grapes and Wines
Vasil Georgiev, Anthony Ananga, Violeta Tsolova

Part III. Wine and Health

11. Mechanism of the Protective Effects of Wine Intake on Cardiovascular Disease
Rosa M. Lamuela-Raventós, Ramón Estruch

12. Role of Wine Components in Inflammation and Chronic Diseases
Creina S. Stockley

13. Interactions Between Wine Polyphenols and Gut Microbiota
Carolina Cueva, Irene Gil-Sánchez, M. Victoria Moreno-Arribas, Begoña Bartolomé

14. Neuroprotective Effects Associated with Wine and Its Phenolic Constituents
Adelaida Esteban-Fernández, Giulia Corona, David Vauzour, Jeremy P. E. Spencer

15. 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, Sara Tulipani, Ascensión Lupianez-Barbero, Cristina Andres-Lacueva

Nyckelord: Chemistry, Food Science