1st Edition
Concise Encyclopedia of Science and Technology of Wine
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.
Biography
Professor V.K. Joshi, MSc, PhD, is an eminent scientist and a teacher with more than 35 years research experience in fruit fermentation technology, fermented foods, food toxicology, biocolor, quality assurance, and waste utilization. He is the former head of the Department of Postharvest Technology and currently the head of Department of Food Science and Technology, at the same university. He has made a very significant contribution to development of technology of non-grape fruit wines, apple pomace utilization, lactic acid and indigenous fermented foods. A recipient of several awards for research and teaching, he has guided several postgraduate students, authored or edited more than 10 books and more than 300 research, reviews, book chapters and popular articles besides presenting several lead papers in conferences and seminars.
