Although there are various books and handbooks related to winemaking technologies edited by various experts in the field, the revolution in winemaking technologies has continued unabated. The world's greatest wines are not exclusively a result of tradition. The efficient technology, including good control of winemaking parameters is indispensable for the production of great wines. This book updates the modern winemaking technologies, including still wines, sparkling wines, wine brandy and also explores the valorization of bioactive substances from winemaking by-products.

Author Biography

Baoshan Sun, Ph.D, graduated in Industrial Fermentation by Dalian Polytechnical University of China in 1982, obtained Master degree in Food Science and Technology in Tianjin University of Science and Technology of China in 1986 and completed a PhD degree in Food Science and Technology - Enology direction in Instituto Superior de Agronomia - Universidade Tecnica de Lisboa (Portugal) in 2000. He worked at the University of Montpellier II and INRA-Narbonne of France during 1988 and 1990, as a visiting scholar. Since 1992, Dr. Sun has been working in National Institute for Agricultural and Veterinary Research of Portugal (former names: L-INIA, INRB and actually name INIAV) since 1992; from 2000 to 2008, he was post-doctorate researcher, being actually senior researcher of this institution. He became the member of Expert Group of National Commission of OIV (CNOIV) in 2010 and since 2010 has been the coordinator of polyphenols laboratory of INIAV. He was awarded as "Enologo Professional " (Professional Oenologist) in 2011 and since 2012, coordinator of Wine Engineering Specialty at SYPHU. He has published about 100 scientific papers in international peer review journals, in national journals or in proceedings of international scientific conferences, most of them as first or corresponding author.