Winemaking: Basics and Applied Aspects

ISBN-13: 9781138490918 / Angielski / Twarda / 2021 / 734 str.

V. K. Joshi; Ramesh C. Ray

Opis

This comprehensive volume provides a holistic view of the basics and applied aspects of wine production and technology. The book comprises production steps, dotted with the latest trends or the innovations in the fields. It draws upon the expertise of leading researchers in the wine making worldwide.

Spis treści

Introduction: Wine and Wine Making. Compositional, Nutritional, Therapeutic Value of Wine and Toxicology. Wine as A Complete Functional Beverage: A Perspective. Grape Varieties for Wine Making. Advances in Fruit Ripening, Maturation and Harvest of Fruits. Advances in Fruit Ripening, Maturation and Harvest of Fruits. Varietal Impact on Wine Quality and Aroma. Positive and Negative Aspects of Botrytis in Wine Production. Genetic Engineering in Fruit Crops. Wine Making: Microbiology. Wine Fermentation Microbiome: An Overview of The Yeasts Ecology. Wine Yeast: Physiology and Growth Factors. Malolactic Bacteria in Wine making. Biochemistry if Wines. Genetic Engineering of Microorganisms in Wine Making. Oenological Enzymes. Additives, Adjuvants, Packages, Closures and Labels in Enology. Biogenic Amines in Wine. Immobilized Yeast in Wine making. Wine making: Control, Bioreactor and Modeling of Process. Wine Maturation and Aging. Wine Making: Basic and Recent Developments. Cider. Bandy Production: Fundamentals and Recent Developments. Bioaugmentation and Bio valorization of Winery Wastes and Waste Water. Advances in Analytical Techniques in Enology. Advances in Analytical Techniques for The Determination of Toxic Components, Microelements, Aroma Compounds and Therapeutic Significance. Astringency and Color of Wine: Role, Significance, Mechanism and Methods of Evaluation.