Winemaking Basics and Applied Aspects

• Main Authors: Joshi, V. K, Ray, Ramesh C
• Format: eBook
• Language: English
• Published: Milton CRC Press 2021; Taylor & Francis Group
• Edition: 1
• Series: Food Biology Series
• Subjects: Agriculture and Food; AGRICULTUREnetBASE; alcoholic beverages; consumption pattern; enzyme technology; FOODnetBASE; French Paradox; Grapes; Malolactic acid fermentation; Microbiology of wine; recombinant DNA technology; Saccharomyces; SCI-TECHnetBASE; STMnetBASE; Wine and health; Wine and wine making; winemaking; Wine Quality; Wine Grapes; Grape Vines; Yeast Strains; analytical chemistry; Grape Berries; Wine Yeast; SPME; Biogenic Amines; malo-lactic bacteria; Acetic Acid Bacteria; fruit crops; Sparkling Wine; EC; Yeast Species; winemaking; VBNC State; brandy production; Pinot Noir; Alcoholic Fermentation; botrytis; Lab; Oenococcus Oeni; genetic engineering; non-Saccharomyces Yeast; wine microbiology; Fruit Wines; oenology; Yeast Cells; biovalorisation; fermentation; Wine Fermentation; health benefits; Grape Varieties; Phenolic Compounds; Wine Lab; Electronic Tongues
• ISBN: 9781138490918; 0367713349; 9780367713348; 1138490911
• DOI: 10.1201/9781351034265

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. 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.