Winemaking
Basics and Applied Aspects
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Book Description
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.
Table of Contents
INTRODUCTION: WINE AND WINE MAKING
V.K. Joshi and Ramesh C. Ray
COMPOSITIONAL, NUTRITIONAL, THERAPEUTIC VALUE OF WINE AND TOXICOLOGY
Hatice Kalkan Yildirim
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
Gil-Muñoz, Gómez-Plaza
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
Gargi Dey
OENOLOGICAL ENZYMES
Harald Claus
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
Hatice Kalkan Yildirim
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
Francisco López
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
Editor(s)
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.