Winemaking
Basics and Applied Aspects
1st Edition
Published on 9. February 2021
746 pages
978-1-351-03424-1 (ISBN)
Description
Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it has occupied a significant role in our lives, be it for consumption, social virtues, therapeutic value, its flavoring in foods, etc. A study of wine production and the technology of winemaking is thus imperative.
The preparation of wine involves steps from harvesting the grapes, fermenting the must, maturing the wine, stabilizing it finally, to getting the bottled wine to consumers. The variety of cultivars, methods of production, and style of wine, along with presentation and consumption pattern add to the complexity of winemaking. In the past couple of decades, there have been major technological advances in wine production in the areas of cultivation of grapes, biochemistry and methods of production of different types of wines, usage of analytical techniques has enabled us to produce higher quality wine. The technological inputs of a table wine, dessert wine or sparkling wine, are different and has significance to the consumer. The role played by the killer yeast, recombinant DNA technology, application of enzyme technology and new analytical methods of wine evaluation, all call for a comprehensive review of the advances made.
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.
The preparation of wine involves steps from harvesting the grapes, fermenting the must, maturing the wine, stabilizing it finally, to getting the bottled wine to consumers. The variety of cultivars, methods of production, and style of wine, along with presentation and consumption pattern add to the complexity of winemaking. In the past couple of decades, there have been major technological advances in wine production in the areas of cultivation of grapes, biochemistry and methods of production of different types of wines, usage of analytical techniques has enabled us to produce higher quality wine. The technological inputs of a table wine, dessert wine or sparkling wine, are different and has significance to the consumer. The role played by the killer yeast, recombinant DNA technology, application of enzyme technology and new analytical methods of wine evaluation, all call for a comprehensive review of the advances made.
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.
More details
Series
Edition
1. Auflage
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Product notice
Reflowable
Illustrations
128 Tables, black and white; 15 Illustrations, color; 159 Illustrations, black and white
ISBN-13
978-1-351-03424-1 (9781351034241)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
09/2022
1st Edition
CRC Press
€187.30
Shipment within 15-20 days
Book
02/2021
1st Edition
CRC Press
€349.69
Shipment within 10-20 days
Persons
Prof. V.K. Joshi, M.Sc., Ph.D (Micro), Fellow Biotech Research Society of India, Fellow Indian Society of Hill Agriculture, is an eminent scientist and academician; editor/co-editor writer of over 300 publications including books, research, review papers, book chapters and editor of journals including International Journal of Food and Fermentation Technology is a wine consultant, with about 40 years' experience including food fermentation and oenology. He is a former Prof and Head, Dept. of Postharvest Technology and later Food Science and Technology, University of Horticulture and Forestry, Nauni-Solan, India, serving as an adjunct professor (University of Biotechnology Management, Solan, India), besides assignments like membership of Board of Studies of universities, panels of Food Safety Standard Authority of India, chairmanship of Equal Opportunity Cell, adviser to Horticultural Produce and Marketing Corporation, Director Summer School. Prof. Joshi has received several awards for his research and teaching contributions.
Dr. Ramesh C. Ray is a former Principal Scientist (Microbiology) and Head of the ICAR- Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India. He has 35 years of research experiences in agriculture and food microbiology, has published 120 research papers in international journals, 20 reviews and policy papers, 60 books chapters, edited 12 books and authored 3 books, and is the series editor CRC Taylor and Francis on series on Food biology. He is a national expert and member of the review committee of Department of Science & Technology and Department of Biotechnology, Government of Odisha and India, and a distinguished fellow of the prestigious National Academy of Agricultural Sciences, New Delhi, India and 10 other scientific societies.
Dr. Ramesh C. Ray is a former Principal Scientist (Microbiology) and Head of the ICAR- Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India. He has 35 years of research experiences in agriculture and food microbiology, has published 120 research papers in international journals, 20 reviews and policy papers, 60 books chapters, edited 12 books and authored 3 books, and is the series editor CRC Taylor and Francis on series on Food biology. He is a national expert and member of the review committee of Department of Science & Technology and Department of Biotechnology, Government of Odisha and India, and a distinguished fellow of the prestigious National Academy of Agricultural Sciences, New Delhi, India and 10 other scientific societies.
Content
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.
