Concise Encyclopedia of Science and Technology of Wine

 
 
CRC Press
  • 1. Auflage
  • |
  • erscheint ca. am 15. Dezember 2020
 
  • Buch
  • |
  • Hardcover
  • |
  • 616 Seiten
978-1-138-09275-4 (ISBN)
 
Back-cover copy

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 its production start, and what are its different types? Are wines nutritious or have any therapeutic values-do they have any role in health or are they simply intoxicating beverages? How their qualities are determined or marketed and how these are associated with the tourism? The Concise Encyclopedia of Science and Technology of Wine attempts to answer all these questions and more.

This book unfolds state of the art technology of wine making, describing different wine regions of the world and different cultivars used in wine making. It examines microbiology, biochemistry, and engineering in the context of wine production. Sensory quality of wine and brandy is explained, and the composition, nutritive value, therapeutic and toxicity of the same is summarized. Selected references at the end of each chapter provide ample opportunity as well for additional study.

Key Features:

Elaborates on the recent trends of control and modeling of wine and the techniques in 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 production of wines including the malo-lactic fermentation.

Examines the marketing, tourism and the present status of wine industry

The Concise Encyclopedia of Science and Technology of Wine contains the most comprehensive yet still succint collection of information on science and technology of wine making. With 45 chapters contributed to by leading experts in their fields, it is an indispensable treatise offering extensive details of the processes of wine making practices. The book is an incomparable resource for oenologists, food scientists, biotechnologist, postharvest technologists, biochemist, fermentation technologist, nutritionists, chemical engineers, microbiologist, toxicologists, organic chemists, undergraduate and post graduate students of these disciplines.
  • Englisch
  • London
  • |
  • Großbritannien
Taylor & Francis Ltd
  • Für höhere Schule und Studium
  • 158
  • |
  • 133 farbige Abbildungen, 150 s/w Tabellen, 158 s/w Abbildungen
  • |
  • 158 b/w images, 133 color images and 150 tables
  • Höhe: 279 mm
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  • Breite: 216 mm
978-1-138-09275-4 (9781138092754)
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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.
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.

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