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.

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


entry 4|12 pages

Aromatic Composition of Wine

entry 5|18 pages


entry 6|12 pages

Wine Consumption

part Unit 2|94 pages

Viticulture for the Winemaker

entry 7|14 pages


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


part Unit 5|100 pages

Process of Winemaking

entry 24|14 pages


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