TUM Library

<P>INTRODUCTION: WINE AND WINE MAKING </P><I><P>V.K. Joshi </I>and<I> Ramesh C. Ray </P></I><P></P><P>COMPOSITIONAL, NUTRITIONAL, THERAPEUTIC VALUE OF WINE AND TOXICOLOGY</P><I><P>Hatice Kalkan Yildirim</P></I><P></P><P>WINE AS A COMPLETE FUNCTIONAL BEVERAGE: A PERSPECTIVE </P><I><P>S.K. Soni, Urvashi Swami, Neetika Trivedi </I>and<I> Raman Soni</P></I><P></P><P>GRAPE VARIETIES FOR WINE MAKING </P><I><P>Ajay Kumar Sharma, R G Somkuwar </I>and<I> Roshni R Samarth</P></I><P></P><P>ADVANCES IN FRUIT RIPENING, MATURATION AND HARVEST OF FRUITS</P><I><P>Gil-Muñoz, Gómez-Plaza</P><P></P></I><P>VARIETAL IMPACT ON WINE QUALITY AND AROMA</P><I><P>Vishal S. Rana, Neerja S. Rana </I>and <I>Ravina Pawar</P></I><P></P><P>POSITIVE AND NEGATIVE ASPECTS OF BOTRYTIS IN WINE PRODUCTION</P><I><P>Monika Cioch, Dorota Semik-Szczurak, </I>and<I> Szymon Skoneczny</P></I><P></P><P>GENETIC ENGINEERING IN FRUIT CROPS</P><I><P>R Kaur, K Kumar, </I>and<I> Shilpa</P></I><P></P><P>WINE MAKING: MICROBIOLOGY</P><I><P>Albert Mas, M. Jesus Torija, Gemma Beltran, </I>and <I>Ilkin Yucel Sengun</P></I><P></P><P>WINE FERMENTATION MICROBIOME: AN OVERVIEW OF THE YEASTS ECOLOGY</P><I><P>Cátia Carvalho Pinto, Ana Catarina Batista Gomes, </I>and<I> João Salvador Simões</P></I><P></P><P>WINE YEAST: PHYSIOLOGY AND GROWTH FACTORS</P><I><P>M. Jesus Torija, Albert Mas, Ilkin Yucel Sengun </I>and<I> Gemma Beltran</P><P></P></I><P>MALOLACTIC BACTERIA IN WINE MAKING</P><I><P>Albert Bordons, Isabel Araque, Mar Margalef-Català </I>and <I>Cristina Reguant</P><P></P></I><P>BIOCHEMISTRY OF WINES</P><I><P>H.P. Vasantha Rupasinghe, V.K. Joshi, Ashwani Kumar, </I>and<I> Pooja Kumari</P></I><P></P><P>GENETIC ENGINEERING OF MICROORGANISMS IN WINE MAKING</P><I><P>Gargi Dey</P></I><P></P><P>OENOLOGICAL ENZYMES </P><I><P>Harald Claus</P></I><P></P><P>ADDITIVES, ADJUVANTS, PACKAGES, CLOSURES AND LABELS IN ENOLOGY</P><I><P>L. Veeranjaneya Reddy </I>and<I> V. K. Joshi </P><P></P></I><P>BIOGENIC AMINES IN WINE </P><I><P>Spiros Paramithiotis, </I>and <I>Ramesh C. Ray</I></P><P>IMMOBILIZED YEAST IN WINE MAKING</P><I><P>Steva Lević, Verica Đorđević, Ana Kalušević, Radovan Đorđević, Branko Bugarski, </I>and<I> Viktor Nedović</P></I><P></P><P>WINE MAKING: CONTROL, BIOREACTOR AND MODELING OF PROCESS</P><I><P>Steve C. Z. Desobgo, </I>and<I> Emmanuel J. Nso</P></I><P></P><P>WINE MATURATION AND AGING</P><I><P>Hatice Kalkan Yildirim</P></I><P></P><P>WINE MAKING: BASIC AND RECENT DEVELOPMENTS</P><I><P>V. K. Joshi, Vikas Kumar, </I>and <I>Jaspreet Kaur</P></I><P></P><P>CIDER</P><I><P>V K Joshi, Somesh Sharma </I>and<I> VikasKumar</P></I><P></P><P>BANDY PRODUCTION: FUNDAMENTALS AND RECENT DEVELOPMENTS</P><I><P>Francisco López</P></I><P></P><P>BIOAUGMENTATION AND BIOVALORIZATION OF WINERY WASTES AND WASTE WATER</P><I><P>Konstantinos V. Kotsanopoulos, Ramesh C. Ray </I>and <I>Sudhanshu S. Behera</P></I><P></P><P>ADVANCES IN ANALYTICAL TECHNIQUES IN ENOLOGY</P><I><P>Disney Ribeiro Diasa, Leonardo de Figueiredo Vilelab, </I>and<I> Rosane Freitas Schwanb</P></I><P></P><P>ADVANCES IN ANALYTICAL TECHNIQUES FOR THE DETERMINATION OF TOXIC COMPONENTS, MICROELEMENTS, AROMA COMPOUNDS AND THERAPEUTIC SIGNIFICANCE</P><I><P>Simona Guerrini, Silvia Mangani, Giovanna Fia, </I>and<I> Lisa Granchi</P><P></P></I><P>ASTRINGENCY AND COLOR OF WINE: ROLE, SIGNIFICANCE, MECHANISM AND METHODS OF EVALUATION</P><I><P>M. Teresa Escribano-Bailón, Alba M. Ramos-Pineda </I>and<I> Ignacio García-Estévez</P></I>

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 thecomplexity 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.

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