"The critical appraisal of the books on Wine Making: Basics and Applied aspects would clearly reveal that the most of these books are either popular books or focus on some specific aspects.Some of the outstanding books like that of Amerine et al.(1980) cover the fundamentals leaving little scope for the readers o know the latest in the field. The same is true of the books which focus on the advances only. Here an attemptis ade to cover some basicaspects as well as the advance topics like wine fermentation microbiome Many claims about the health benefits of wines are made without documenting the medical reports or those studies carried out in scientific and authentic manner. In the proposed MSS the composition, nutritional values, the therapeutic significance, the healthful details and toxicological aspects of wine would be examined critically. The chapter would have a number of references, illustrative material written by experts of the subject matter, so all these aspects would be brought forward for the reader to judge and decide. All relevant issues including safety ,toxicological and consumer perceptibility would be made an integral part of the chapter"--
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.
| Preface to the Series |
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vii | |
| Preface |
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ix | |
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Section 1 General Aspects of Wine |
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1 Wine and Winemaking: An Introduction |
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3 | (34) |
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2 Compositional, Nutritional and Therapeutic Values of Wine and Toxicology |
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37 | (30) |
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3 Wine as a Complete Functional Beverage: A Perspective |
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67 | (34) |
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Section 2 Basics of Winemaking |
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4 Grape Varieties for Winemaking |
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101 | (18) |
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5 Advances in Ripening, Maturation and Harvest of Fruits |
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119 | (19) |
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6 Varietal Impact on Wine Quality and Aroma |
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138 | (28) |
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7 Botrytis and Wine Production |
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166 | (25) |
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8 Genetic Engineering in Fruit Crops |
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191 | (33) |
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9 Winemaking: Microbiology |
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224 | (30) |
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10 Wine Fermentation Microbiome: An Overview of Yeasts' Ecology |
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254 | (22) |
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Ana Catarina Batista Gomes |
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11 Wine Yeast: Physiology and Growth Factors |
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276 | (24) |
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12 Malo-lactic Bacteria in Winemaking |
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300 | (31) |
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13 Biochemistry of Winemaking |
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331 | (50) |
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14 Genetic Engineering of Microorganisms in Winemaking |
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381 | (24) |
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405 | (15) |
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16 Additives, Adjuvants, Packages, Closures and Labels in Enology |
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420 | (32) |
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17 Biogenic Amines in Wine |
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452 | (16) |
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18 Immobilised Yeast in Winemaking |
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468 | (27) |
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19 Winemaking: Control, Bioreactor and Modelling of Process |
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495 | (25) |
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20 Wine Maturation and Aging |
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520 | (27) |
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Section 3 Applied Aspects of Winemaking (A) Production of Wine and Brandy |
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21 Technology of Winemaking |
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547 | (34) |
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22 Cider: The Production Technology |
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581 | (27) |
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23 Brandy Production: Fundamentals and Recent Developments |
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608 | (27) |
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24 Biovalorisation of Winery Wastes |
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635 | (22) |
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Konstantinos V. Kotsanopoulos |
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Section 3 Applied Aspects of Winemaking (B) Evaluation of Wine |
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25 Analytical Techniques in Oenology |
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657 | (18) |
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Leonardo de Figueiredo Vilela |
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26 Advances in Analytical Techniques: Determination of Toxic Components, Microelements, Compounds of Aroma and Therapeutic Significance |
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675 | (28) |
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27 Astringency and Colour of Wine: Role, Significance, Mechanism and Methods of Evaluation |
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703 | (18) |
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M. Teresa Escribano-Bailon |
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| Index |
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721 | (6) |
| Color Section |
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727 | |
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.
