Description
Asiatech Publishers Inc. Handbook Of Enology Principles Practices And Recent Innovations In 3 Vols by Joshi, V K Ed
Covers the most comprehensive and recent advances in enology, having 38 chapters, contributed by the leading experts in the field from world-over. It is an indispensable and comprehensive single volume treatise offering up to minute details of the processes of wine making, practiced throughout the world. It unfolds the state of art technology of Enology. The book is illustrated with tables, figs, plates and is widely documented. Describes different wine regions of the world, cultivars used in wine making, application of genetic engineering of fruit plants, fruit maturity in wine making, botrytis etc. Introduces the readers to the most versatile wines produced and consumed along with the role of wine and its history. Examines the microbiology, biochemistry, engineering and nutrition of wine and delineates the chemical composition, quality, nutritive value, and safety of wine making including the sensory quality of the wine and brandy. Explains and elaborates from basic to the final production of alcoholic beverages i.e. red and white wines, brandies, vermouth, cider, champagne ,sherry , reduced alcoholic wine etc. Summarizes the therapeutic value and toxicity involved in different fruit based alcoholic beverages. Focuses on the application of biotechnology especially genetic engineering and bioreactor technological concepts, enzymology, microbiology, killer yeast, stuck and sluggish fermentation, modeling of wine fermentation, microbial spoilage of wine etc. Illustrates the biochemical pathways involved in different fermentations including the malo-lactic fermentation. Evaluates Enology from ancient practices to the modern science and technology, and serves the dual purpose of a text and reference book. Presents a large number of analytical techniques including the lat