This book reveals state-of-the-art technology of wine making, describing various wine regions of the world. It examines microbiology, biochemistry, and engineering in the context of wine production. The sensory qualities of wine and brandy are explored, and the composition, nutritive and therapeutic values, and toxicity are summarized.
When asking the question what is wine? there are various ways to answer. Wine is extolled as a food, a social lubricant, an antimicrobial and antioxidant, and a product of immense economic significance. But there is more to it than that. When did humans first start producing wine and what are its different varieties? Are wines nutritious or have any therapeutic values—do they have any role in health or are they simply intoxicating beverages? How are their qualities determined or marketed and how are these associated with tourism? Concise Encyclopedia of Science and Technology of Wine attempts to answer all these questions and more.
This book reveals state-of-the-art technology of winemaking, describing various wine regions of the world and different cultivars used in winemaking. It examines microbiology, biochemistry, and engineering in the context of wine production. The sensory qualities of wine and brandy are explored, and the composition, nutritive and therapeutic values, and toxicity are summarized. Selected references at the end of each chapter provide ample opportunity for additional study.
Key Features:
- Elaborates on the recent trends of control and modeling of wine and the techniques used in the production of different wines and brandies
- Focuses on the application of biotechnology, especially genetic engineering of yeast, bioreactor technological concepts, enzymology, microbiology, killer yeast, stuck and sluggish fermentation, etc
- Illustrates the biochemical basis of wine production including malolactic fermentation
- Examines marketing, tourism, and the present status of the wine industry
Concise Encyclopedia of Science and Technology of Wine contains the most comprehensive, yet still succinct, collection of information on the science and technology of winemaking. With 45 chapters contributed by leading experts in their fields, it is an indispensable treatise offering extensive details of the processes of winemaking. The book is an incomparable resource for oenologists, food scientists, biotechnologists, postharvest technologists, biochemists, fermentation technologists, nutritionists, chemical engineers, microbiologists, toxicologists, organic chemists, and the undergraduate and postgraduate students of these disciplines.
Introduction, Role, Composition and Therapeutic Values. Wine and Brandy:
An Overview. Types and Classification of Wine and Brandy. Wine Producing
Regions of the World. Compositional and Nutritional value. Wine and Brandy:
Therapeutic Value. Toxicological aspects of Wine Consumption. Viticulture For
Wine Maker. Fruit Cultivars and Cultural Practices. Genetic Engineering in
Fruit Crops for Wine Production. Fruit Growth and Associated Changes. Fruit
Maturation and Wine Making. Botrytis and Production of Wine. Influence of
Fruit Varieties on Wine Quality. Microbiology and Biochemistry of Wine
Production. Microbiology of Wine Making. Non Saccharmyces spp in Wine
Making. Physiology and Growth Factors of Wine Yeast. Wine Making:
Biochemistry. Cultures of Yeast and Bacteria for Wine Production. Wine
Making: Malolactic Bacteria. Genetic Engineering of Microorganisms for Wine.
Factors Affecting Wine Making, Control and Improvement. Killer Yeasts and
Winemaking. Stuck and Sluggish Fermentation of Wine. Enzymes in Wine Making.
Control and Modeling of Wine Making: Process. Bioreactor Technology in Wine
Production. Process Of Wine Making. Winery: Setting up machinery and
Equipment and Operations. Juice Extraction and Musts Preparation. Wine
Fermentation: Methods and Associated Changes Maturation and Aging.
Microbiological and Biochemical Stabilization. Technology of Packaging. Waste
Management Technology. Technology for Production of Wine and Brandy.
Production of Red and White Wines. Technology of Fortified Wines. Sparkling
Wine Production Technology. Production of Cider and Perry. Production of
non-alcoholic or Reduced Alcoholic Wine. Fruit Wines Production Technology.
Brandy: Production Technology. Methods Of Quality Evaluation. Techniques for:
Physico-Chemical and Biochemical Analysis. Sensory Analysis of Wine and
Brandy. Spoilage of Wine: Microbiological Analysis of Wine. Regulatory
Aspects of Wine and Brandy Production. Wine Industry: Overview. Marketing of
Wine and Wine products. Wine Industry: An overview. Wine Tourism. Innovations
in Wine Production.
Professor V.K. Joshi, MSc, PhD, is an eminent scientist and a teacher with more than 35 years research experience in fruit fermentation technology, fermented foods, food toxicology, biocolor, quality assurance, and waste utilization. He is the former head of the Department of Postharvest Technology and currently the head of Department of Food Science and Technology, at the same university. He has made a very significant contribution to development of technology of non-grape fruit wines, apple pomace utilization, lactic acid and indigenous fermented foods. A recipient of several awards for research and teaching, he has guided several postgraduate students, authored or edited more than 10 books and more than 300 research, reviews, book chapters and popular articles besides presenting several lead papers in conferences and seminars.
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