Winemaking Basics and Applied Aspects

INTRODUCTION: WINE AND WINE MAKING

V.K. Joshi and Ramesh C. Ray

COMPOSITIONAL, NUTRITIONAL, THERAPEUTIC VALUE OF WINE AND TOXICOLOGY

WINE AS A COMPLETE FUNCTIONAL BEVERAGE: A PERSPECTIVE

S.K. Soni, Urvashi Swami, Neetika Trivedi and Raman Soni

GRAPE VARIETIES FOR WINE MAKING

Ajay Kumar Sharma, R G Somkuwar and Roshni R Samarth

ADVANCES IN FRUIT RIPENING, MATURATION AND HARVEST OF FRUITS

VARIETAL IMPACT ON WINE QUALITY AND AROMA

Vishal S. Rana, Neerja S. Rana and Ravina Pawar

POSITIVE AND NEGATIVE ASPECTS OF BOTRYTIS IN WINE PRODUCTION

Monika Cioch, Dorota Semik-Szczurak, and Szymon Skoneczny

GENETIC ENGINEERING IN FRUIT CROPS

R Kaur, K Kumar, and Shilpa

WINE MAKING: MICROBIOLOGY

Albert Mas, M. Jesus Torija, Gemma Beltran, and Ilkin Yucel Sengun

WINE FERMENTATION MICROBIOME: AN OVERVIEW OF THE YEASTS ECOLOGY

Cátia Carvalho Pinto, Ana Catarina Batista Gomes, and João Salvador Simões

WINE YEAST: PHYSIOLOGY AND GROWTH FACTORS

M. Jesus Torija, Albert Mas, Ilkin Yucel Sengun and Gemma Beltran

MALOLACTIC BACTERIA IN WINE MAKING

Albert Bordons, Isabel Araque, Mar Margalef-Català and Cristina Reguant

BIOCHEMISTRY OF WINES

H.P. Vasantha Rupasinghe, V.K. Joshi, Ashwani Kumar, and Pooja Kumari

GENETIC ENGINEERING OF MICROORGANISMS IN WINE MAKING

OENOLOGICAL ENZYMES

ADDITIVES, ADJUVANTS, PACKAGES, CLOSURES AND LABELS IN ENOLOGY

L. Veeranjaneya Reddy and V. K. Joshi

BIOGENIC AMINES IN WINE

Spiros Paramithiotis, and Ramesh C. Ray

IMMOBILIZED YEAST IN WINE MAKING

Steva Lević, Verica Đorđević, Ana Kalušević, Radovan Đorđević, Branko Bugarski, and Viktor Nedović

WINE MAKING: CONTROL, BIOREACTOR AND MODELING OF PROCESS

Steve C. Z. Desobgo, and Emmanuel J. Nso

WINE MATURATION AND AGING

WINE MAKING: BASIC AND RECENT DEVELOPMENTS

V. K. Joshi, Vikas Kumar, and Jaspreet Kaur

CIDER

V K Joshi, Somesh Sharma and VikasKumar

BANDY PRODUCTION: FUNDAMENTALS AND RECENT DEVELOPMENTS

BIOAUGMENTATION AND BIOVALORIZATION OF WINERY WASTES AND WASTE WATER

Konstantinos V. Kotsanopoulos, Ramesh C. Ray and Sudhanshu S. Behera

ADVANCES IN ANALYTICAL TECHNIQUES IN ENOLOGY

Disney Ribeiro Diasa, Leonardo de Figueiredo Vilelab, and Rosane Freitas Schwanb

ADVANCES IN ANALYTICAL TECHNIQUES FOR THE DETERMINATION OF TOXIC COMPONENTS, MICROELEMENTS, AROMA COMPOUNDS AND THERAPEUTIC SIGNIFICANCE

Simona Guerrini, Silvia Mangani, Giovanna Fia, and Lisa Granchi

ASTRINGENCY AND COLOR OF WINE: ROLE, SIGNIFICANCE, MECHANISM AND METHODS OF EVALUATION

M. Teresa Escribano-Bailón, Alba M. Ramos-Pineda and Ignacio García-Estévez

Biography

Prof. V.K. Joshi, M.Sc., Ph.D (Micro), Fellow Biotech Research Society of India, Fellow Indian Society of Hill Agriculture, is an eminent scientist and academician; editor/co-editor writer of over 300 publications including books, research, review papers, book chapters and editor of journals including International Journal of Food and Fermentation Technology is a wine consultant, with about 40 years’ experience including food fermentation and oenology. He is a former Prof and Head, Dept. of Postharvest Technology and later Food Science and Technology, University of Horticulture and Forestry, Nauni-Solan, India, serving as an adjunct professor (University of Biotechnology Management, Solan, India), besides assignments like membership of Board of Studies of universities, panels of Food Safety Standard Authority of India, chairmanship of Equal Opportunity Cell, adviser to Horticultural Produce and Marketing Corporation, Director Summer School. Prof. Joshi has received several awards for his research and teaching contributions.

Dr. Ramesh C. Ray is a former Principal Scientist (Microbiology) and Head of the ICAR- Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India. He has 35 years of research experiences in agriculture and food microbiology, has published 120 research papers in international journals, 20 reviews and policy papers, 60 books chapters, edited 12 books and authored 3 books, and is the series editor CRC Taylor and Francis on series on Food biology. He is a national expert and member of the review committee of Department of Science & Technology and Department of Biotechnology, Government of Odisha and India, and a distinguished fellow of the prestigious National Academy of Agricultural Sciences, New Delhi, India and 10 other scientific societies.