Concise Encyclopedia Of Science And Technology Of Wine

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.

"The Chemistry of Wine" is a fascinating exploration of the science behind one of the world's oldest and most cherished beverages. This book reveals how every aspect of wine, from its aroma to its taste, is the result of complex chemical reactions. Delving into the chemistry of aromas, the author uncovers the mysteries behind wine's distinct aromatic profiles, offering a new perspective on how these aromas are created and perceived. Through a captivating narrative, the book demystifies the winemaking process and provides a deeper understanding of the art and science of winemaking, making this an essential read for wine enthusiasts and professionals alike.

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.

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 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

Explains the technology behind wine production in simple, non-scientific language.