Winemaking: Basics and Applied Aspects - Joshi, V. K; Ray, Ramesh C (CRC Press, 2021)
Keywords: 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