Wine Safety, Consumer Preference, and Human Health

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 several years, increasing the interest of winemakers, researchers and consumers. The aim of this book is to describe emergent investigations related to wine safety and quality, connecting them with consumer preferences, 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. 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.