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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.
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.
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.
Indigenous Fermented Foods of South Asia covers the foods of India,
Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and
Afghanistan. For each type of food, its microbiology, biochemistry,
biotechnology, quality, and nutritional value is covered in depth.
The book discusses numerous topics including various types of
fermented foods, their origin, history and ethnicity, the role of
fermented foods in health, and the microbiology and biochemistry of
indigenous fermented foods. The composition and nutritive value of
fermented foods are also addressed along with other aspects related
to quality and safety, including the toxicity of indigenous
fermented foods. Specific chapters are devoted to the preparation
of indigenous fermented foods-including cereal-based fermented
foods, vinegars, milk products, mushrooms, alcoholic fermented
products, and fruit and vegetable products-as well as the
indigenous technologies used to produce them. The biotechnological
aspects of indigenous fermented products and molecular techniques
employed are explained along with issues related to
industrialization, socio-economic conditions, and the
sustainability of indigenous fermented foods. Drawing upon the
expertise from leaders in the field, the book consolidates a
significant amount of new data on South Asian foods, making this a
valuable resource for all those interested in fermented foods.
Science and Technology of Fruit Wine Production includes
introductory chapters on the production of wine from fruits other
than grapes, including their composition, chemistry, role, quality
of raw material, medicinal values, quality factors, bioreactor
technology, production, optimization, standardization,
preservation, and evaluation of different wines, specialty wines,
and brandies. Wine and its related products have been consumed
since ancient times, not only for stimulatory and healthful
properties, but also as an important adjunct to the human diet by
increasing satisfaction and contributing to the relaxation
necessary for proper digestion and absorption of food. Most wines
are produced from grapes throughout the world, however, fruits
other than grapes, including apple, plum, peach, pear, berries,
cherries, currants, apricot, and many others can also be profitably
utilized in the production of wines. The major problems in wine
production, however, arise from the difficulty in extracting the
sugar from the pulp of some of the fruits, or finding that the
juices obtained lack in the requisite sugar contents, have higher
acidity, more anthocyanins, or have poor fermentability. The book
demonstrates that the application of enzymes in juice extraction,
bioreactor technology, and biological de-acidification (MLF
bacteria, or de-acidifying yeast like schizosaccharomyces pombe,
and others) in wine production from non-grape fruits needs serious
consideration.
Indigenous Fermented Foods of South Asia covers the foods of India,
Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and
Afghanistan. For each type of food, its microbiology, biochemistry,
biotechnology, quality, and nutritional value is covered in depth.
The book discusses numerous topics including various types of
fermented foods, their origin, history and ethnicity, the role of
fermented foods in health, and the microbiology and biochemistry of
indigenous fermented foods. The composition and nutritive value of
fermented foods are also addressed along with other aspects related
to quality and safety, including the toxicity of indigenous
fermented foods. Specific chapters are devoted to the preparation
of indigenous fermented foods-including cereal-based fermented
foods, vinegars, milk products, mushrooms, alcoholic fermented
products, and fruit and vegetable products-as well as the
indigenous technologies used to produce them. The biotechnological
aspects of indigenous fermented products and molecular techniques
employed are explained along with issues related to
industrialization, socio-economic conditions, and the
sustainability of indigenous fermented foods. Drawing upon the
expertise from leaders in the field, the book consolidates a
significant amount of new data on South Asian foods, making this a
valuable resource for all those interested in fermented foods.
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