Concise Encyclopedia of Science and Technology of Wine - 9781138092754

CRC Press

Introduction, Role, Composition and Therapeutic Values. Wine and Brandy: An Overview. Types and Classification of Wine and Brandy. Wine Producing Regions of the World. Compositional and Nutritional value. Wine and Brandy: Therapeutic Value. Toxicological aspects of Wine Consumption. Viticulture For Wine Maker. Fruit Cultivars and Cultural Practices. Genetic Engineering in Fruit Crops for Wine Production. Fruit Growth and Associated Changes. Fruit Maturation and Wine Making. Botrytis and Production of Wine. Influence of Fruit Varieties on Wine Quality. Microbiology and Biochemistry of Wine Production. Microbiology of Wine Making. Non \u2013Saccharmyces spp in Wine Making. Physiology and Growth Factors of Wine Yeast. Wine Making: Biochemistry. Cultures of Yeast and Bacteria for Wine Production. Wine Making: Malolactic Bacteria. Genetic Engineering of Microorganisms for Wine. Factors Affecting Wine Making, Control and Improvement. Killer Yeasts and Winemaking. Stuck and Sluggish Ferment.