Concise Encyclopedia Of Science And Technology Of Wine
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Concise Encyclopedia Of Science And Technology Of Wine
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Author : V. K. Joshi
language : en
Publisher: CRC Press
Release Date : 2021-07-21
Concise Encyclopedia Of Science And Technology Of Wine written by V. K. Joshi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-21 with Technology & Engineering categories.
When asking the question what is wine? there are various ways to answer. Wine is extolled as a food, a social lubricant, an antimicrobial and antioxidant, and a product of immense economic significance. But there is more to it than that. When did humans first start producing wine and what are its different varieties? Are wines nutritious or have any therapeutic values—do they have any role in health or are they simply intoxicating beverages? How are their qualities determined or marketed and how are these associated with tourism? Concise Encyclopedia of Science and Technology of Wine attempts to answer all these questions and more. This book reveals state-of-the-art technology of winemaking, describing various wine regions of the world and different cultivars used in winemaking. It examines microbiology, biochemistry, and engineering in the context of wine production. The sensory qualities of wine and brandy are explored, and the composition, nutritive and therapeutic values, and toxicity are summarized. Selected references at the end of each chapter provide ample opportunity for additional study. Key Features: Elaborates on the recent trends of control and modeling of wine and the techniques used in the production of different wines and brandies Focuses on the application of biotechnology, especially genetic engineering of yeast, bioreactor technological concepts, enzymology, microbiology, killer yeast, stuck and sluggish fermentation, etc Illustrates the biochemical basis of wine production including malolactic fermentation Examines marketing, tourism, and the present status of the wine industry Concise Encyclopedia of Science and Technology of Wine contains the most comprehensive, yet still succinct, collection of information on the science and technology of winemaking. With 45 chapters contributed by leading experts in their fields, it is an indispensable treatise offering extensive details of the processes of winemaking. The book is an incomparable resource for oenologists, food scientists, biotechnologists, postharvest technologists, biochemists, fermentation technologists, nutritionists, chemical engineers, microbiologists, toxicologists, organic chemists, and the undergraduate and postgraduate students of these disciplines.
Concise Encyclopedia Of Science And Technology Of Wine
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Author :
language : en
Publisher:
Release Date : 2019
Concise Encyclopedia Of Science And Technology Of Wine written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019 with categories.
Concise Encyclopedia Of Science And Technology Of Wine
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Author : V. K. Joshi
language : en
Publisher:
Release Date : 2022
Concise Encyclopedia Of Science And Technology Of Wine written by V. K. Joshi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022 with Wine and wine making categories.
"This book reveals state-of-the-art technology of wine making, describing various wine regions of the world and different cultivars used in wine making. It examines microbiology, biochemistry, and engineering in the context of wine production. The sensory qualities of wine and brandy are explored, and the composition, nutritive and therapeutic values, and toxicity are summarized. Selected references at the end of each chapter provide ample opportunity for additional study"--
Global Warming And The Wine Industry Challenges Innovations And Future Prospects
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Author : Fernanda Cosme
language : en
Publisher: BoD – Books on Demand
Release Date : 2024-06-26
Global Warming And The Wine Industry Challenges Innovations And Future Prospects written by Fernanda Cosme and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-06-26 with Technology & Engineering categories.
This book, written by experts, aims to provide a comprehensive overview of the impact of global warming on grape mycotoxins and physicochemical parameters, offering insights into low-alcohol wines, sparkling wine production, and innovative practices in winemaking. It offers valuable information and practical solutions to ensure the sustainability and resilience of grape cultivation and wine production in the face of climate change. It addresses key topics such as sugar levels in grapes, dealcoholization treatments, and the effects of climate change on grape products. With chapters on mitigating strategies, emerging challenges, and innovative practices, this comprehensive guide is highly recommended for academic researchers, practitioners in the wine industries, as well as graduate and Ph.D. students in enology and food science.
Edible Insects Processing For Food And Feed
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Author : Simona Grasso
language : en
Publisher: CRC Press
Release Date : 2023-05-23
Edible Insects Processing For Food And Feed written by Simona Grasso and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-05-23 with Technology & Engineering categories.
Consumers around the world are becoming increasingly aware of the significant impacts of food consumption on the environment, and demand for more sustainable foods is expanding rapidly. Edible Insects Processing for Food and Feed: From Startups to Mass Production focuses on the growing topic of insects as food and feed, covering not only production elements, but also case studies and several other areas of interest, such as environmental aspects, nutritional value, consumers, food safety and market statistics. Key Features: Includes several case studies and latest advancements in the area Contains multidisciplinary approach, covering farm-to-fork aspects Contains full account of contemporary developments in mass production of edible insects Written by passionate leading academics and industry partners around the globe, this book aims to bring together the latest advancements in edible insect production in a dynamic, modern and multidisciplinary approach. It is a one-stop shop that will give readers a flavour of where the fascinating topic of edible insect production is now, but more importantly of where it might be heading to in the future, showcasing several related challenges and opportunities.
Flavoromics
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Author : Leo Nollet
language : en
Publisher: CRC Press
Release Date : 2023-12-18
Flavoromics written by Leo Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-12-18 with Technology & Engineering categories.
Forty years of progress in the fields of gas chromatography and data collection have culminated in flavoromics. This is a combination of chemometrics and metabolomics. Essentially, it is the non-targeted way of rapidly collecting a significant amount of data from a wide range of sample populations and using the data to study complicated topics. Now that we have the required tools, we can carry out high-throughput trace investigations that incorporate both gustatory and olfactory signals. Flavoromics: An Integrated Approach to Flavor and Sensory Assessment describes the tools to do high-throughput, trace analyses that represent both taste and olfaction stimuli. It explains how today's single sample research will generate thousands of data points, which are loaded into sophisticated statistical analysis algorithms to establish what stimuli are responsible for flavor. This cutting-edge equipment will enable us to create flavorings and perfumes that are more realistic and superior. Key Features: Includes a detailed section on data handling/mining Section 4 describes a broad overview of different food matrices Points out the integration of flavoromics with advanced separation methods, data management, statistical modeling, and variable selection This book represents a revolutionary tool waiting to help make better, truer to life flavorings and fragrances.
Science And Technology Of Fruit Wine Production
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Author : Maria R. Kosseva
language : en
Publisher: Academic Press
Release Date : 2016-11-01
Science And Technology Of Fruit Wine Production written by Maria R. Kosseva and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-11-01 with Technology & Engineering categories.
Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. - Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties - Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits - Explores options for reducing post-harvest losses, which are especially high in developing countries - Stimulates research and development efforts in non-grape wines
Bioreactor Technology In Food Processing
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Author : Rosane F. Schwan
language : en
Publisher: CRC Press
Release Date : 2024-11-29
Bioreactor Technology In Food Processing written by Rosane F. Schwan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-11-29 with Technology & Engineering categories.
Bioreactor Technology in Food Processing brings peculiarities, specificities, and updates on bioreactors and bioprocesses related to food and beverage production. The 26 chapters of this book are the result of the participation of more than 70 professionals, including professors, researchers, and experts from the industrial sector from different countries around the world. The chapters cover such topics as history, classification, scale-up, analytical tools, and mathematical and kinetic models for the operation of bioreactors in the food industry. In addition, chapters detail the characteristics of bioreactors for the production of food (bread, cheese, and coffee fermentation) and fermented beverages (beer, wine), distilled beverages, and organic compounds such as enzymes, acids, aromas, and pigments (biocolorants), among others. Key Features: Describes the basic and applied aspects of bioreactor in food processing Gathers information on bioreactors that is scattered in different journals and monographs as reviews and research articles Covers various types of bioreactors including stirred tank, airlift, photo-bioreactor, and disposable bioreactors Gives a broad overview of what exactly is involved in designing a bioreactor and optimizing its performance and finally their applications in the food processing industry The broad interdisciplinary approach of this book will certainly make your reading very interesting, and we hope that it can contribute to knowledge and instigate creative thinking to overcome the challenges that food bioprocessing brings us.
Kirk Othmer Concise Encyclopedia Of Chemical Technology 2 Volume Set
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Author : Kirk-Othmer
language : en
Publisher: John Wiley & Sons
Release Date : 2007-07-16
Kirk Othmer Concise Encyclopedia Of Chemical Technology 2 Volume Set written by Kirk-Othmer and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-07-16 with Science categories.
This is an easily-accessible two-volume encyclopedia summarizing all the articles in the main volumes Kirk-Othmer Encyclopedia of Chemical Technology, Fifth Edition organized alphabetically. Written by prominent scholars from industry, academia, and research institutions, the Encyclopedia presents a wide scope of articles on chemical substances, properties, manufacturing, and uses; on industrial processes, unit operations in chemical engineering; and on fundamentals and scientific subjects related to the field.
Winemaking
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Author : V. K. Joshi
language : en
Publisher: CRC Press
Release Date : 2021-02-09
Winemaking written by V. K. Joshi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-02-09 with Science categories.
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.