Winemaking : basics and applied aspects
著者
書誌事項
Winemaking : basics and applied aspects
（Food biology series）
CRC Press, c2021
- : pbk
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
Introduction: Wine and Wine Making. Compositional, Nutritional, Therapeutic Value of Wine and Toxicology. Wine as A Complete Functional Beverage: A Perspective. Grape Varieties for Wine Making. Advances in Fruit Ripening, Maturation and Harvest of Fruits. Advances in Fruit Ripening, Maturation and Harvest of Fruits. Varietal Impact on Wine Quality and Aroma. Positive and Negative Aspects of Botrytis in Wine Production. Genetic Engineering in Fruit Crops. Wine Making: Microbiology. Wine Fermentation Microbiome: An Overview of The Yeasts Ecology. Wine Yeast: Physiology and Growth Factors. Malolactic Bacteria in Wine making. Biochemistry if Wines. Genetic Engineering of Microorganisms in Wine Making. Oenological Enzymes. Additives, Adjuvants, Packages, Closures and Labels in Enology. Biogenic Amines in Wine. Immobilized Yeast in Wine making. Wine making: Control, Bioreactor and Modeling of Process. Wine Maturation and Aging. Wine Making: Basic and Recent Developments. Cider. Bandy Production: Fundamentals and Recent Developments. Bioaugmentation and Bio valorization of Winery Wastes and Waste Water. Advances in Analytical Techniques in Enology. Advances in Analytical Techniques for The Determination of Toxic Components, Microelements, Aroma Compounds and Therapeutic Significance. Astringency and Color of Wine: Role, Significance, Mechanism and Methods of Evaluation.
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