Broschiertes Buch

Concise Encyclopedia of Science and Technology of Wine

Beschreibung

This book reveals state-of-the-art technology of wine making, describing various wine regions of the world. 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.

Autor

Professor V.K. Joshi, MSc, PhD, is an eminent scientist and a teacher with more than 35 years research experience in fruit fermentation technology, fermented foods, food toxicology, biocolor, quality assurance, and waste utilization. He is the former head of the Department of Postharvest Technology and currently the head of Department of Food Science and Technology, at the same university. He has made a very significant contribution to development of technology of non-grape fruit wines, apple pomace utilization, lactic acid and indigenous fermented foods. A recipient of several awards for research and teaching, he has guided several postgraduate students, authored or edited more than 10 books and more than 300 research, reviews, book chapters and popular articles besides presenting several lead papers in conferences and seminars.

Produktdetails

• Verlag: CRC Press
• Seitenzahl: 712
• Erscheinungstermin: 29. September 2025
• Englisch
• Abmessung: 280mm x 210mm x 38mm
• Gewicht: 1710g
• ISBN-13: 9780367561901
• ISBN-10: 0367561905
• Artikelnr.: 75283145