ABSTRACT
When asking the question what is wine? there are various ways to answer. Wine is extolled as a food, a social lubricant, an antimicrobial and antioxidant, and a product of immense economic significance. But there is more to it than that. When did humans first start producing wine and what are its different varieties? Are wines nutritious or have any therapeutic values—do they have any role in health or are they simply intoxicating beverages? How are their qualities determined or marketed and how are these associated with tourism? Concise Encyclopedia of Science and Technology of Wine attempts to answer all these questions and more.
This book reveals state-of-the-art technology of winemaking, describing various wine regions of the world and different cultivars used in winemaking. It examines microbiology, biochemistry, and engineering in the context of wine production. The sensory qualities of wine and brandy are explored, and the composition, nutritive and therapeutic values, and toxicity are summarized. Selected references at the end of each chapter provide ample opportunity for additional study.
Key Features:
- Elaborates on the recent trends of control and modeling of wine and the techniques used in the production of different wines and brandies
- Focuses on the application of biotechnology, especially genetic engineering of yeast, bioreactor technological concepts, enzymology, microbiology, killer yeast, stuck and sluggish fermentation, etc.
- Illustrates the biochemical basis of wine production including malolactic fermentation
- Examines marketing, tourism, and the present status of the wine industry
Concise Encyclopedia of Science and Technology of Wine contains the most comprehensive, yet still succinct, collection of information on the science and technology of winemaking. With 45 chapters contributed by leading experts in their fields, it is an indispensable treatise offering extensive details of the processes of winemaking. The book is an incomparable resource for oenologists, food scientists, biotechnologists, postharvest technologists, biochemists, fermentation technologists, nutritionists, chemical engineers, microbiologists, toxicologists, organic chemists, and the undergraduate and postgraduate students of these disciplines.
TABLE OF CONTENTS
part Unit 1|100 pages
Introduction, Role, Composition and Therapeutic Values
entry 1|26 pages
Wine and Brandy
entry 2|16 pages
Categories and Main Characteristics of Wines, Wine-Products and Wine Spirits
entry 3|14 pages
Wine
entry 4|12 pages
Aromatic Composition of Wine
entry 5|18 pages
Wine
entry 6|12 pages
Wine Consumption
part Unit 2|94 pages
Viticulture for the Winemaker
entry 7|14 pages
Winemaking
entry 8|8 pages
Genetic Engineering in Grapes
entry 9|20 pages
Grape Maturation
entry 10|8 pages
Wine Quality
entry 11|12 pages
Diseases of Grapes
entry 12|16 pages
Wine Production and Botrytis
entry 13|14 pages
Vineyard Mechanization
part Unit 3|90 pages
Microbiology and Biochemistry of Wine Production
entry 14|20 pages
Wine Microbiology
entry 15|14 pages
Wine Production
entry 16|10 pages
Understanding Wine Yeasts
entry 17|14 pages
Biochemical Facets of Winemaking
entry 18|14 pages
Malolactic Fermentation in Winemaking
entry 19|16 pages
Genetic Engineering of Microorganisms in Winemaking
part Unit 4|56 pages
Factors Affecting Winemaking, Control and Improvement
entry 20|10 pages
Winemaking and Killer Yeasts
entry 21|16 pages
Winemaking Problem
entry 22|14 pages
Enzymes in Enology
entry 23|14 pages
Winemaking
part Unit 5|100 pages
Process of Winemaking
entry 24|14 pages
Winemaking
entry 25|10 pages
Preparation of Grape Must for Wine Production
entry 26|8 pages
Culture of Wine Yeast and Bacteria
entry 27|14 pages
Bioreactors in Wine Fermentation
entry 28|14 pages
Wines and Brandies
entry 29|12 pages
Chemical and Microbiological Stabilization of Wines
entry 30|8 pages
Packaging Technology of Wines
entry 31|18 pages
Technology of Waste Management in Wineries and Distilleries
part Unit 6|110 pages
Technology for Production of Wine and Brandy
entry 32|12 pages
Production of Table Wines
entry 33|16 pages
Fortified Wines
entry 34|16 pages
Sparkling Wine Production
entry 35|14 pages
Production of Cider and Perry
entry 36|12 pages
Technology of Reduced-Alcohol Wine Production
entry 37|18 pages
Production Technology of Fruit Wines
entry 38|20 pages
Technology of Brandy Production
part Unit 7|52 pages
Methods of Quality Evaluation
entry 39|18 pages
Techniques of Quality Analysis in Wine and Brandy
entry 40|22 pages
Sensory Evaluation of Wines and Brandies
entry 41|10 pages
Microbial Spoilage of Wine
part Unit 8|60 pages
Wine Industry
entry 42|10 pages
International Market of Organic Wine
entry 43|18 pages
Global Wine Tourism
entry 44|16 pages
Innovations in Wine Production
entry 45|14 pages
The Wine Industry