Wine Safety, Consumer Preference, and Human Health
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
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Safety, Consumer Preference, and Human Health
Wine Safety, Consumer Preference, and Human Health
M. Victoria Moreno-Arribas Begoña Bartolomé Sualdea Editors
Wine Safety, Consumer Preference, and Human Health
Editors M. Victoria Moreno-Arribas CIAL-Institute of Food Science Research CSIC-UAM Madrid, Spain
Begoña Bartolomé Sualdea CIAL-Institute of Food Science Research CSIC-UAM Madrid, Spain
ISBN 978-3-319-24512-6 ISBN 978-3-319-24514-0 DOI 10.1007/978-3-319-24514-0
(eBook)
Library of Congress Control Number: 2015960253 Springer Cham Heidelberg New York Dordrecht London © Springer International Publishing Switzerland 2016 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper Springer International Publishing AG Switzerland is part of Springer Science+Business Media (www.springer.com)
Summary
From the point of view of chemical and sensory complexity and human health, wine is a model product that has been a focus of extensive research and relevant findings over the last years, exciting the interest of winemakers, researchers, and consumers. The aim of this book is to describe emergent investigations related to wine safety and quality, connecting with preferences by consumers and with a special emphasis in the beneficial effects of wine to 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 the global climate change on wine safety. The second part deals with wine consumer preferences, a topic little discussed in previous texts but that has gained current attraction 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.
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Preface
Wine is a traditional food t
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