Winemaking : basics and applied aspects / editors, V.K. Joshi, R.C. Ray.

Format:

Book

Contributor:

Joshi, V. K., 1955- editor.

Ray, Ramesh C., editor.

Language:

English

Subjects (All):

Wine and wine making.

Physical Description:

1 online resource (747 pages)

Edition:

1st ed.

Place of Publication:

Boca Raton, Florida ; London ; New York : CRC Press, [2021]

Summary:

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.

Contents:

Cover

Half Title

Title Page

Copyright Page

Dedication

Preface to the Series

Preface

Table of Contents

Section 1: General Aspects of Wine

1. Wine and Winemaking: An Introduction

2. Compositional, Nutritional and Therapeutic Values of Wine and Toxicology

3. Wine as a Complete Functional Beverage: A Perspective

Section 2: Basics of Winemaking

4. Grape Varieties for Winemaking

5. Advances in Ripening, Maturation and Harvest of Fruits

6. Varietal Impact on Wine Quality and Aroma

7. Botrytis and Wine Production

8. Genetic Engineering in Fruit Crops

9. Winemaking: Microbiology

10. Wine Fermentation Microbiome: An Overview of Yeasts' Ecology

11. Wine Yeast: Physiology and Growth Factors

12. Malo-lactic Bacteria in Winemaking

13. Biochemistry of Winemaking

14. Genetic Engineering of Microorganisms in Winemaking

15. Oenological Enzymes

16. Additives, Adjuvants, Packages, Closures and Labels in Enology

17. Biogenic Amines in Wine

18. Immobilised Yeast in Winemaking

19. Winemaking: Control, Bioreactor and Modelling of Process

20. Wine Maturation and Aging

Section 3: Applied Aspects of Winemaking (A) Production of Wine and Brandy

21. Technology of Winemaking

22. Cider: The Production Technology

23. Brandy Production: Fundamentals and Recent Developments

24. Biovalorisation of Winery Wastes

Section 3: Applied Aspects of Winemaking (B) Evaluation of Wine

25. Analytical Techniques in Oenology

26. Advances in Analytical Techniques: Determination of Toxic Components, Microelements, Compounds of Aroma and Therapeutic Significance

27. Astringency and Colour of Wine: Role, Significance, Mechanism and Methods of Evaluation

Index

Color Section.

Notes:

Description based on print version record.

ISBN:

1-351-03424-3

1-351-03425-1