图书简介
With 46 chapters written by the known experts in wine making the world over, the Concise Encyclopedia of Science and Technology of Wine comprehensively covers different aspects of wine making. The book describes the different wine regions of the world, the cultivars used in wine making especially the application genetic engineering of fruit plants. A cluster of chapters covers microbiology, biochemistry, and engineering. Recent production trends are covered with chapters on the application of biotechnology, such as genetic engineering, enzymology, and for dealing with killer yeast, stuck and sluggish fermentation. Safety and quality, including sensory analysis, are also addressed.
Introduction, Role, Composition and Therapeutic Values. Wine and Brandy: An Overview. Types and Classification of Wine and Brandy. Wine Producing Regions of the World. Compositional and Nutritional value. Wine and Brandy: Therapeutic Value. Toxicological aspects of Wine Consumption. Viticulture For Wine Maker. Fruit Cultivars and Cultural Practices. Genetic Engineering in Fruit Crops for Wine Production. Fruit Growth and Associated Changes. Fruit Maturation and Wine Making. Botrytis and Production of Wine. Influence of Fruit Varieties on Wine Quality. Microbiology and Biochemistry of Wine Production. Microbiology of Wine Making. Non -Saccharmyces spp in Wine Making. Physiology and Growth Factors of Wine Yeast. Wine Making: Biochemistry. Cultures of Yeast and Bacteria for Wine Production. Wine Making: Malolactic Bacteria. Genetic Engineering of Microorganisms for Wine. Factors Affecting Wine Making, Control and Improvement. Killer Yeasts and Winemaking. Stuck and Sluggish Fermentation of Wine. Enzymes in Wine Making. Control and Modeling of Wine Making: Process. Bioreactor Technology in Wine Production. Process Of Wine Making. Winery: Setting up machinery and Equipment and Operations. Juice Extraction and Musts Preparation. Wine Fermentation: Methods and Associated Changes Maturation and Aging. Microbiological and Biochemical Stabilization. Technology of Packaging. Waste Management Technology. Technology for Production of Wine and Brandy. Production of Red and White Wines. Technology of Fortified Wines. Sparkling Wine Production Technology. Production of Cider and Perry. Production of non-alcoholic or Reduced Alcoholic Wine. Fruit Wines Production Technology. Brandy: Production Technology. Methods Of Quality Evaluation. Techniques for: Physico-Chemical and Biochemical Analysis. Sensory Analysis of Wine and Brandy. Spoilage of Wine: Microbiological Analysis of Wine. Regulatory Aspects of Wine and Brandy Production. Wine Industry: Overview. Marketing of Wine and Wine products. Wine Industry: An overview. Wine Tourism. Innovations in Wine Production.
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