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Handbook of Enology: Principles, Practices and Recent Innovations (In 3 Volumes)

V K Joshi (Editor)

Covers the most comprehensive and recent advances in enology, having in three volumes 38 chapters, contributed by the leading experts in the field from world over. It is an indispensable and comprehensive single volume treatise offering up to minute details of the processes of wine making, practiced throughout the world. It unfolds the state of art technology of enology.

The book is illustrated with tables, figs, plates and is widely documented. Describes different wine regions of the world, cultivars used in wine making, application of genetic engineering of fruit plants, fruit maturity in wine making, botrytis etc. Introduces the readers to the most versatile wines produced and consumed along with the role of wine and its history. Examines the microbiology, biochemistry, engineering and nutrition of wine and delineates the chemical composition, quality, nutritive value, and safety of wine making including the sensory quality of the wine and brandy. Explains and elaborates from basic to the final production of alcoholic beverages i.e. red and white wines, brandies, vermouth, cider, champagne, sherry, reduced alcoholic wine etc. Summarizes the therapeutic value and toxicity involved in different fruit based alcoholic beverages. Focuses on the application of biotechnology especially genetic engineering and bioreactor technological concepts, enzymology, microbiology, killer yeast, stuck and sluggish fermentation, modeling of wine fermentation, microbial spoilage of wine etc. 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.

Briefly, the Handbook of Enology presents the basic and applied aspects from all the possible angles and facets to serve as a text cum reference book. The manuscript is incomparable resource for the enologist, viticulturist, food scientist, biotechnologist, post harvest technologists, biochemist, fermentation technologist, nutritionist, chemical engineer, microbiologist, toxicologist, organic chemist, and students of these disciplines.

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About the author

V K Joshi

The author is M.Sc. (Micro) from PAU, Ludhiana and Ph.D. (Micro) GND University, from Amritsar with specialization in fermentation, Got various trainings viz. Food Processing and Nutrition' MAU, Parabhani, Sensory Analysis' from CFTRI, Mysore, Post harvest Tecnology of fruit and vegetables from PAU, Ludhiana organised by USAID and UAS,California, Davis (USA). Computer applications from University Computer Centre, Nauni, Networking and Internet university Computer Centre, Nauni. Dr. Joshi possesses varied professional experience of research, teaching and extension of more than 26 years including seven years in Quality Control in HP state department of Horticulture, Shimla. Specific area of work include fermentation technology, waste utilization, Biocolour, quality control and sensory evaluation of food. AT present, he is working as an Associate Professor in the department of Post harvest Technology. Dr. Joshi a former Head of Department. Has guided MSc and Ph.D students for their PG research. He has authored/edited eight books (Fruit wines; Biotechnology: Food Fermentation (2 Vol.); Post harvest Technology of Fruits and Vegetables (2 Vol.); Sensory Science: Principles and Applications in Food Evaluation; Advances in Biotechnology, Hand book of Enology: Principles, Practices, Recent Innovations, Food Biotechnology). Dr. Joshi has published 110 research papers in international and national journals, 57 book chatpers/Review/technical articles/popular articles and presented 30 papers in various seminars/conferences. He has handled various projects of ICAR (AICRP), ICAR Cess fund, National Horticulture Board, New Delhi, Department of Biotechnology, GOI. He has been member of Board of Studies, HPU, Shimla, College of Horticulture, UHF, Nauni; Core committee of SLITE, Longowal (Pb)., Board of Studies on Food and Nutrition Punjabi University Patiala, Life member Association of Food Scientists and Technologists (Mysore), Trustee Biotechnological Research Society of India, Trivandrum. Dr. Joshi has been a consultant HP Fruit Wines Pvt. Ltd. Badhu, Distt. Mandi and advisor to HPMC, Shimla. Has been awarded: N.N. Mohan Memorial Award, (1982), Kejriwal Award (1995), N.A. Pandit Award (1996), N.N. Mohan Memorial Award (1998) by AIFPA, New Delhi for his outstanding research contribution. He has been honoured with Himachal Shree Award by Himotkrash, Society, H.P. (2003). He is an Expert referee of J.Food Science, Technology, J.Tree Science, Indian Food Packer, J. Applied Microbiology, Letters in Applied Microbiology, Indian J. Biotechnology, J. Scientific Industrial Research, Haryana Journal of Horticultural Science's, etc. He helped set up and renovated the Fruit Processing Unit, licensed by FPO New Delhi for commercialization for fruits and vegetables products.

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Bibliographic information

Title Handbook of Enology: Principles, Practices and Recent Innovations (In 3 Volumes)
Author V K Joshi
Format Hardcover
Date published: 16.02.2011
Edition 1st ed.
Language: English
isbn 8187680245
length 1458p., Tables; Figures; Colour Plates.