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In an increasingly interconnected world wine market, evolving consumer demands, technologies, and climate have all contributed to large shifts in global patterns of production and consumption of wine. These shifting patterns of wine production and consumption have entailed changes in the vineyard in terms of total area planted, production practices, and the mix of grape varieties grown. In this book, for the first time, we have a detailed empirical picture, country by country and region by region within countries, of which varieties of grapes have been grown where, and how those varietal choices have changed over time. This statistical compendium will be directly useful for anyone interested in knowing about and understanding the changing patterns of production of wine and wine grapes around the world. It also will serve as an invaluable resource for economists and others who seek to analyze those patterns and their causes

world wine market --- nanda r. aryal --- kym anderson --- varietal choices --- grape varieties --- wine grapes --- climate change --- global wine markets --- wine economy --- statistical compendium --- wine data --- winegrapes --- wine consumption --- wine production --- wine economics

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While there is a tremendous literature on the topic of wine and health ranging back to the days of Hippocrates, it is considered that there is an unlimited variety of wine, allowing for the association of senses, nutrition, and hedonism. The history of vine and wine has lasted for at least 7000 years. Vitis represent adaptable plants, and thanks to the large variety of strains, wine is an alchemical mix with unique properties, a rich and original composition in terms of polyphenols, and well known antioxidants. This explains why wine and health are closely linked to nutrition.

grape pomace --- polyphenols --- hypertension --- metabolites characterization --- N2a murine neuronal cells --- neuronal differentiation --- neurotrophic effects --- polyphenols --- apigenin --- resveratrol --- wine --- vine --- diet --- health --- dementia --- cardiovascular disease --- hydroxytyrosol --- tyrosol --- resveratrol --- EVOO --- olive oil --- RW --- red wine --- Mediterranean diet --- wine --- Mediterranean diet --- Okinawa diet --- health --- nrf2 --- alcohol --- polyphenols --- hormesis --- cardiovascular protection --- cancer --- Alzheimer --- metabolic disease --- red wine --- polyphenols --- cancers --- colorectal --- resveratrol derivatives --- synthesis strategies --- substituents phenyl rings --- biological targets --- efficacy towards diseases --- allergy --- antioxidant --- wine flavonoids --- polyphenols --- antioxidant capacity --- electrochemical technology --- wine --- n/a

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The importance of viticulture and the winemaking socio-economic sector is acknowledged worldwide. The most renowned winemaking regions show very specific environmental characteristics, where climate usually plays a central role. Considering the strong influence of weather and climatic factors on grapevine yields and berry quality attributes, climate change may indeed significantly impact this crop. Recent trends already point to a pronounced increase in growing season mean temperatures, as well as changes in precipitation regimes, which have been influencing wine typicity across some of the most renowned winemaking regions worldwide. Moreover, several climate scenarios give evidence of enhanced stress conditions for grapevine growth until the end of the century. Although grapevines have high resilience, the clear evidence for significant climate change in the upcoming decades urges adaptation and mitigation measures to be taken by sector stakeholders. To provide hints on the abovementioned issues, we have edited a Special Issue entitled “Viticulture and Winemaking under Climate Change”. Contributions from different fields were considered, including crop and climate modeling, and potential adaptation measures against these threats. The current Special Issue allows for the expansion of scientific knowledge in these particular fields of research, as well as providing a path for future research.

viticulture --- crop model --- phenology --- physiological processes --- climate --- micrometeorology --- microclimate --- climate change --- water limitation --- dry mass partitioning --- assimilation --- intercellular CO2 --- stomatal conductance --- leaf water potential --- Vitis vinifera L. --- production system --- S-ABA --- rate of anthocyanin accumulation --- CIRG --- bioactive compounds --- Botrytis cinerea --- low-input --- mechanical thinning --- viticultural training system --- yield formation --- leaf area --- table grapes --- photosynthesis --- berry composition --- phenolics --- natural hail --- grapevine --- phenology --- phenology modelling platform --- Touriga Franca --- Touriga Nacional --- climate change --- RCP4.5 --- EURO-CORDEX --- Douro wine region --- Portugal --- global warming --- technological and phenolic ripeness --- grape --- wine --- sensory analysis --- climate change --- elevated CO2 --- grapevine pest --- mealybug --- parasitoid --- FACE --- predawn water potential --- PRI --- remote sensing --- vineyards --- water status --- WI --- climate change --- Vitis vinifera L. --- general circulation model --- EURO-CORDEX --- phenological model --- grapevine --- Virtual Riesling --- climate change --- temperature --- plant architecture --- crop management --- modelling --- climate change --- viticulture --- adaptation --- temperature --- drought --- plant material --- rootstock --- training system --- phenology --- modeling --- Vitis vinifera --- autochthonous cultivar --- ’Uva Rey’ --- unmanned aerial vehicles --- vigour maps --- spatial variability --- normalized difference vegetation index --- crop water stress index --- crop surface model --- precision viticulture --- climate change --- multi-temporal analysis --- Vitis vinifera (L.) --- SO2 pads --- B. cinerea mold --- grape quality --- light micro-climates --- mitigation strategies --- kaolin --- irrigation --- Vitis vinifera L. --- grape berry tissues --- pulse amplitude modulated (PAM) fluorometry --- photosynthesis --- photosynthetic pigments --- viticulture --- winemaking --- climatic influence --- climate change --- adaptation measures

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In recent years, great attention has been paid to polyphenols due to their positive effects on health. One of the most widely-studied phenolic compounds is resveratrol. This molecule, which is naturally present in some foods, shows beneficial effects on various physiological and biochemical processes, thus representing a potential tool for the prevention or the treatment of diseases highly prevalent in our society. Several of these beneficial effects have been observed in human beings, but others only in pre-clinical studies so far, and therefore, it is mandatory to continue with the scientific research in this field. Indeed, new knowledge concerning these issues could enable the development of novel functional foods or nutraceuticals, incorporating resveratrol, suitable for preventing or treating diseases such as cancer, cardiovascular diseases, obesity, dislipemia, insulin resistance and diabetes, liver diseases, etc.

resveratrol --- caloric restriction --- esRAGE --- Sirt-1 --- breast cancer --- cisplatin --- p53 --- phosphorylation --- resistance --- resveratrol --- resveratrol --- resistance exercise --- hypertrophy --- physiological adaption --- performance --- diabetes --- oxidative stress --- polyol pathway --- rats --- resveratrol --- streptozotocin --- lens --- resveratrol --- energy restriction --- thermogenesis --- high-fat high-sucrose diet --- rat --- resveratrol --- gut microbiota --- metabolic syndrome --- ?-viniferin --- distribution --- metabolism --- adipose tissue --- renin-angiotensin system --- angiotensin converting enzyme 2 --- kidney --- resveratrol --- aging --- cafeteria diet --- leptin resistance --- metabolites --- microbiota --- obesity --- sirtuin --- grape powder extract --- prostate cancer --- MTA1 --- resveratrol --- cardiovascular --- inflammation --- cytokines --- pathways --- red wine extract --- polyphenols --- resveratrol --- inflammation --- interleukins --- bioavailability --- antioxidant --- obesity --- metabolic diseases --- resveratrol --- magnesium dihydroxide --- solubility --- bioavailability --- dissolution rate --- microparticles --- resveratrol --- type 2 diabetes --- ischemia-reperfusion --- cardiac function --- energy metabolism --- mitochondria --- endothelial function --- resveratrol --- polyphenols --- metabolism --- obesity --- diabetes --- metabolic pathways

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The re-use of industrial food residues is essential in the general framework of rational waste handling and recycling, which aims at the minimizing environmental impact of food production and producing functional food ingredients. Agri-food processing waste has long been considered a valuable biomass with a significant polyphenol load and profile. Polyphenols, aside from being powerful antioxidants that confer inherent stability to a variety of foods, may possess versatile bioactivities including anti-inflammatory and chemopreventive properties. The valorization of agri-food waste as a prominent source of polyphenols stems from the enormous amount of food-related material discharged worldwide and the emerging eco-friendly technologies that allow high recovery, recycling, and sustainable use of these materials. This book addresses the concept of recovering natural polyphenolic antioxidants from waste biomass generated by agri-food and related industrial processes and presents state-of-the-art applications with prospect in the food, cosmetic, and pharmaceutical industries.

green oleo-extraction --- zero-waste biorefinery --- natural antioxidants and flavors --- food-grade solvents --- vegetable oils and derivatives --- relative solubility simulation --- polyphenols --- antioxidant --- anti-inflammatory --- extraction --- functional food --- olive leaves --- infrared-assisted extraction --- response surface methodology --- antioxidants --- antimicrobial activity --- Box–Behnken design --- proanthocyanidins --- Brewers’ spent grains --- sonotrode ultrasonic-assisted extraction --- HPLC-fluorometric detector (FLD)–MS --- phenolics --- antioxidants --- anti-ageing --- skin whitening --- grape marc --- wine lees --- brewer’s spent grain --- polyphenols --- microwave assisted extraction --- ultrasound assisted extraction --- liquid chromatography-mass spectrometry --- olive mill wastewater --- polyphenols --- valorization --- adsorbents --- ophthalmic hydrogel --- anti-inflammatory and antioxidant activity --- Mango --- by-products --- antiplatelet activity --- bioactive compounds --- HPLC-DAD-q-TOF-MS --- Dioscorea batatas --- Chinese yam --- phenanthrenes --- quantitative analysis --- anthocyanins --- antioxidants --- deep eutectic solvents --- extraction --- polyphenols --- saffron --- n/a