• Handbook of Enology: Principles, Practices and Recent Innovations - Volume 3
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Handbook of Enology: Principles, Practices and Recent Innovations - Volume 3

By V.K. Joshi more
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Product Specifications

Publisher Asia Tech Publications All Ethnology books by Asia Tech Publications
ISBN 9788187680246
Author: V.K. Joshi
Number of Pages 412
Available
Available in all digital devices
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Handbook of Enology: Principles, Practices and Recent Innovations - Volume 3 - Page 1 Handbook of Enology: Principles, Practices and Recent Innovations - Volume 3 - Page 2 Handbook of Enology: Principles, Practices and Recent Innovations - Volume 3 - Page 3 Handbook of Enology: Principles, Practices and Recent Innovations - Volume 3 - Page 4 Handbook of Enology: Principles, Practices and Recent Innovations - Volume 3 - Page 5

About this eBook

In Three Volume just published We bring forth to our clients a book named Enology that is a source of reference for the food, postharvest technologists, fermentation technologist, scientist, enologist, viticulturist, microbiologist, biotechnologist, biochemist, nutritionist, chemical engineer,toxicologist, organic chemist and students of these disciplines. This book has 38 chapters that have a detailed description of latest advancements made in the area of enology in the form of illustrated with tables, figuress and plates. The book has complete details of the processes of wine making, practiced throughout the world. Content of the book:

•Explains the microbiology, biochemistry, engineering and nutrition of wine and delineates the chemical composition, quality, nutritive value, and safety of wine making including the beverages

•Explains and elaborates from basic to the final production of alcoholic beverages that have red colour •Summarizes the therapeutic value and toxicity involved in different fruit based alcoholic role of wine and its history

•Describes different wine regions of the world, cultivars used in wine making, application of technological focuses on the application of biotechnology especially genetic engineering and bio reactor

•Introduces the readers to the most versatile wines produced and consumed along with the white wines, brandies, vermouth, cider, champagne ,sherry , reduced alcoholic wine etc. sensory quality of the wine and brandy

•Genetic engineering of fruit plants, fruit maturity in wine making, botrytis

•Concepts, enzymology, microbiology, killer yeast, stuck and sluggish fermentation

•Modeling of wine fermentation

•Microbial spoilage of wine

•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 latest methodology for analysis of various quality parameters of wines and brandies including application of molecular biology tools

•Stimulates and accelerates the research on enology by highlighting the research gaps and updates the knowledge through a large number of references at the end of each chapter Specifications:

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