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.
General
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