Winemaking (eBook, PDF)

Basics and Applied Aspects
Redaktion: Joshi, V. K.; Ray, Ramesh C.

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 746
• Erscheinungstermin: 9. Februar 2021
• Englisch
• ISBN-13: 9781351034258
• Artikelnr.: 60374114

Autorenporträt

Prof. V.K. Joshi, M.Sc., Ph.D (Micro), Fellow Biotech Research Society of India, Fellow Indian Society of Hill Agriculture, is an eminent scientist and academician; editor/co-editor writer of over 300 publications including books, research, review papers, book chapters and editor of journals including International Journal of Food and Fermentation Technology is a wine consultant, with about 40 years' experience including food fermentation and oenology. He is a former Prof and Head, Dept. of Postharvest Technology and later Food Science and Technology, University of Horticulture and Forestry, Nauni-Solan, India, serving as an adjunct professor (University of Biotechnology Management, Solan, India), besides assignments like membership of Board of Studies of universities, panels of Food Safety Standard Authority of India, chairmanship of Equal Opportunity Cell, adviser to Horticultural Produce and Marketing Corporation, Director Summer School. Prof. Joshi has received several awards for his research and teaching contributions. Dr. Ramesh C. Ray is a former Principal Scientist (Microbiology) and Head of the ICAR- Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India. He has 35 years of research experiences in agriculture and food microbiology, has published 120 research papers in international journals, 20 reviews and policy papers, 60 books chapters, edited 12 books and authored 3 books, and is the series editor CRC Taylor and Francis on series on Food biology. He is a national expert and member of the review committee of Department of Science & Technology and Department of Biotechnology, Government of Odisha and India, and a distinguished fellow of the prestigious National Academy of Agricultural Sciences, New Delhi, India and 10 other scientific societies.

Inhaltsangabe

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.