Concise Encyclopedia of Science and Technology of Wine

Herausgeber: Joshi, V. K.

• Broschiertes Buch

Produktbeschreibung

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.

Produktdetails

• Verlag: CRC Press
• Seitenzahl: 712
• Erscheinungstermin: 29. September 2025
• Englisch
• Abmessung: 280mm x 210mm x 38mm
• Gewicht: 1710g
• ISBN-13: 9780367561901
• ISBN-10: 0367561905
• Artikelnr.: 75283145

Autorenporträt

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.

Inhaltsangabe

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.