Winemaking Basics and Applied Aspects

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 tec...

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Bibliographic Details
Main Authors Joshi, V. K, Ray, Ramesh C
Format eBook
LanguageEnglish
Published Milton CRC Press 2021
Taylor & Francis Group
Edition1
SeriesFood 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
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Table of 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