Read Concise Encyclopedia of Science and Technology of Wine

Concise Encyclopedia of Science and Technology of Wine

V K Joshi

4.9/5 (24695 ratings)

Description: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 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. Key Features:Elaborates on the recent trends of control and modeling of wine and the techniques used in the production of different wines and brandiesFocuses 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 fermentationExamines 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 wine making. With 45 chapters contributed by leading experts in their fields, it is an indispensable treatise offering extensive details of the processes of wine making. 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.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Concise Encyclopedia of Science and Technology of Wine. To get started finding Concise Encyclopedia of Science and Technology of Wine, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

Pages: —

Format: PDF, EPUB & Kindle Edition

Publisher: —

Release: —

ISBN: 1351606646

Description: 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 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. Key Features:Elaborates on the recent trends of control and modeling of wine and the techniques used in the production of different wines and brandiesFocuses 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 fermentationExamines 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 wine making. With 45 chapters contributed by leading experts in their fields, it is an indispensable treatise offering extensive details of the processes of wine making. 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.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Concise Encyclopedia of Science and Technology of Wine. To get started finding Concise Encyclopedia of Science and Technology of Wine, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

Special Offer | $0.00

Special Offer! | $0.00

Concise Encyclopedia of Science and Technology of Wine

Concise Encyclopedia of Science and Technology of Wine

More Books

Food Processing Waste Management: Treatment And Utilization Technology

Food Processing Waste Management: Treatment And Utilization Technology

Postharvest Management Of Fruits And Vegetables

Postharvest Management Of Fruits And Vegetables

When two apes meet

When two apes meet

Flesh calls

Flesh calls

A phoenix again: [novel]

A phoenix again: [novel]

Winemaking: Basics and Applied Aspects (Food Biology Series)

Winemaking: Basics and Applied Aspects (Food Biology Series)

Lal Kitab 1952 By Pt Rupchander Joshi (2 Vol. Set)

Lal Kitab 1952 By Pt Rupchander Joshi (2 Vol. Set)

Black Wings IV: Tales of Lovecraftian Horror (Black Wings, #4)

Black Wings IV: Tales of Lovecraftian Horror (Black Wings, #4)

Black Wings V: New Tales Of Lovecraftian Horror (Black Wings, #5)

Black Wings V: New Tales Of Lovecraftian Horror (Black Wings, #5)