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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 its production start, and what are its different types? Are wines nutritious or have any therapeutic values--do they have any role in health or are they simply intoxicating beverages? How their qualities are determined or marketed and how these are associated with the tourism? The Concise Encyclopedia of Science and Technology of Wineattempts to answer all these questions and more.

This book unfolds state of the art technology of wine making, describing different wine regions of the world and different cultivars used in wine making. It examines microbiology, biochemistry, and engineering in the context of wine production. Sensory quality of wine and brandy is explained, and the composition, nutritive value, therapeutic and toxicity of the same is summarized. Selected references at the end of each chapter provide ample opportunity as well for additional study.

Key Features:

• Elaborates on the recent trends of control and modeling of wine and the techniques in 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 production of wines including the malo-lactic fermentation.
• Examines the marketing, tourism and the present status of wine industry

The Concise Encyclopedia of Science and Technology of Winecontains the most comprehensive yet still succint collection of information on science and technology of wine making. With 45 chapters contributed to by leading experts in their fields, it is an indispensable treatise offering extensive details of the processes of wine making practices. The book is an incomparable resource for oenologists, food scientists, biotechnologist, postharvest technologists, biochemist, fermentation technologist, nutritionists, chemical engineers, microbiologist, toxicologists, organic chemists, undergraduate and post graduate students of these disciplines.