Wine making : (Record no. 93641)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 06999cam a22005771i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 9781351034265 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | FlBoTFG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260210180905.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| fixed length control field | m d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr ||||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 191107s2020 flua ob 001 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | OCoLC-P |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | OCoLC-P |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781351034241 |
| Qualifying information | (ePub ebook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1351034243 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781351034258 |
| Qualifying information | (PDF ebook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1351034251 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781351034234 |
| Qualifying information | (Mobipocket ebook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1351034235 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781351034265 |
| Qualifying information | (ebook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 135103426X |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781138490918 (hbk.) |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.1201/9781351034265 |
| Source of number or code | doi |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1222782114 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC-P)1222782114 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP548 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | SCI |
| Subject category code subdivision | 011000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | SCI |
| Subject category code subdivision | 086000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC |
| Subject category code subdivision | 003000 |
| Source | bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | KNAC |
| Source | bicssc |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.22 |
| Edition number | 23 |
| 245 00 - TITLE STATEMENT | |
| Title | Wine making : |
| Remainder of title | basics and applied aspects / |
| Statement of responsibility, etc | edited by V.K. Joshi, Ramesh C. Ray. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st. |
| 264 #1 - | |
| -- | Boca Raton : |
| -- | CRC Press, |
| -- | 2020. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource : |
| Other physical details | illustrations (black and white, and colour). |
| 336 ## - | |
| -- | text |
| -- | rdacontent |
| 336 ## - | |
| -- | still image |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | rdacarrier |
| 490 0# - SERIES STATEMENT | |
| Series statement | Food biology series |
| 500 ## - GENERAL NOTE | |
| General note | <P>INTRODUCTION: WINE AND WINE MAKING </P><I><P>V.K. Joshi </I>and<I> Ramesh C. Ray </P></I><P></P><P>COMPOSITIONAL, NUTRITIONAL, THERAPEUTIC VALUE OF WINE AND TOXICOLOGY</P><I><P>Hatice Kalkan Yildirim</P></I><P></P><P>WINE AS A COMPLETE FUNCTIONAL BEVERAGE: A PERSPECTIVE </P><I><P>S.K. Soni, Urvashi Swami, Neetika Trivedi </I>and<I> Raman Soni</P></I><P></P><P>GRAPE VARIETIES FOR WINE MAKING </P><I><P>Ajay Kumar Sharma, R G Somkuwar </I>and<I> Roshni R Samarth</P></I><P></P><P>ADVANCES IN FRUIT RIPENING, MATURATION AND HARVEST OF FRUITS</P><I><P>Gil-Muñoz, Gómez-Plaza</P><P></P></I><P>VARIETAL IMPACT ON WINE QUALITY AND AROMA</P><I><P>Vishal S. Rana, Neerja S. Rana </I>and <I>Ravina Pawar</P></I><P></P><P>POSITIVE AND NEGATIVE ASPECTS OF BOTRYTIS IN WINE PRODUCTION</P><I><P>Monika Cioch, Dorota Semik-Szczurak, </I>and<I> Szymon Skoneczny</P></I><P></P><P>GENETIC ENGINEERING IN FRUIT CROPS</P><I><P>R Kaur, K Kumar, </I>and<I> Shilpa</P></I><P></P><P>WINE MAKING: MICROBIOLOGY</P><I><P>Albert Mas, M. Jesus Torija, Gemma Beltran, </I>and <I>Ilkin Yucel Sengun</P></I><P></P><P>WINE FERMENTATION MICROBIOME: AN OVERVIEW OF THE YEASTS ECOLOGY</P><I><P>Cátia Carvalho Pinto, Ana Catarina Batista Gomes, </I>and<I> João Salvador Simões</P></I><P></P><P>WINE YEAST: PHYSIOLOGY AND GROWTH FACTORS</P><I><P>M. Jesus Torija, Albert Mas, Ilkin Yucel Sengun </I>and<I> Gemma Beltran</P><P></P></I><P>MALOLACTIC BACTERIA IN WINE MAKING</P><I><P>Albert Bordons, Isabel Araque, Mar Margalef-Català </I>and <I>Cristina Reguant</P><P></P></I><P>BIOCHEMISTRY OF WINES</P><I><P>H.P. Vasantha Rupasinghe, V.K. Joshi, Ashwani Kumar, </I>and<I> Pooja Kumari</P></I><P></P><P>GENETIC ENGINEERING OF MICROORGANISMS IN WINE MAKING</P><I><P>Gargi Dey</P></I><P></P><P>OENOLOGICAL ENZYMES </P><I><P>Harald Claus</P></I><P></P><P>ADDITIVES, ADJUVANTS, PACKAGES, CLOSURES AND LABELS IN ENOLOGY</P><I><P>L. Veeranjaneya Reddy </I>and<I> V. K. Joshi </P><P></P></I><P>BIOGENIC AMINES IN WINE </P><I><P>Spiros Paramithiotis, </I>and <I>Ramesh C. Ray</I></P><P>IMMOBILIZED YEAST IN WINE MAKING</P><I><P>Steva Lević, Verica Đorđević, Ana Kalušević, Radovan Đorđević, Branko Bugarski, </I>and<I> Viktor Nedović</P></I><P></P><P>WINE MAKING: CONTROL, BIOREACTOR AND MODELING OF PROCESS</P><I><P>Steve C. Z. Desobgo, </I>and<I> Emmanuel J. Nso</P></I><P></P><P>WINE MATURATION AND AGING</P><I><P>Hatice Kalkan Yildirim</P></I><P></P><P>WINE MAKING: BASIC AND RECENT DEVELOPMENTS</P><I><P>V. K. Joshi, Vikas Kumar, </I>and <I>Jaspreet Kaur</P></I><P></P><P>CIDER</P><I><P>V K Joshi, Somesh Sharma </I>and<I> VikasKumar</P></I><P></P><P>BANDY PRODUCTION: FUNDAMENTALS AND RECENT DEVELOPMENTS</P><I><P>Francisco López</P></I><P></P><P>BIOAUGMENTATION AND BIOVALORIZATION OF WINERY WASTES AND WASTE WATER</P><I><P>Konstantinos V. Kotsanopoulos, Ramesh C. Ray </I>and <I>Sudhanshu S. Behera</P></I><P></P><P>ADVANCES IN ANALYTICAL TECHNIQUES IN ENOLOGY</P><I><P>Disney Ribeiro Diasa, Leonardo de Figueiredo Vilelab, </I>and<I> Rosane Freitas Schwanb</P></I><P></P><P>ADVANCES IN ANALYTICAL TECHNIQUES FOR THE DETERMINATION OF TOXIC COMPONENTS, MICROELEMENTS, AROMA COMPOUNDS AND THERAPEUTIC SIGNIFICANCE</P><I><P>Simona Guerrini, Silvia Mangani, Giovanna Fia, </I>and<I> Lisa Granchi</P><P></P></I><P>ASTRINGENCY AND COLOR OF WINE: ROLE, SIGNIFICANCE, MECHANISM AND METHODS OF EVALUATION</P><I><P>M. Teresa Escribano-Bailón, Alba M. Ramos-Pineda </I>and<I> Ignacio García-Estévez</P></I> |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it has occupied a significant role in our lives, be it for consumption, social virtues, therapeutic value, its flavoring in foods, etc. A study of wine production and the technology of winemaking is thus imperative. The preparation of wine involves steps from harvesting the grapes, fermenting the must, maturing the wine, stabilizing it finally, to getting the bottled wine to consumers. The variety of cultivars, methods of production, and style of wine, along with presentation and consumption pattern add to thecomplexity of winemaking. In the past couple of decades, there have been major technological advances in wine production in the areas of cultivation of grapes, biochemistry and methods of production of different types of wines, usage of analytical techniques has enabled us to produce higher quality wine. The technological inputs of a table wine, dessert wine or sparkling wine, are different and has significance to the consumer. The role played by the killer yeast, recombinant DNA technology, application of enzyme technology and new analytical methods of wine evaluation, all call for a comprehensive review of the advances made. This comprehensive volume provides a holistic view of the basics and applied aspects of wine production and technology. The book comprises production steps, dotted with the latest trends or the innovations in the fields. It draws upon the expertise of leading researchers in the wine making worldwide. |
| 588 ## - | |
| -- | OCLC-licensed vendor bibliographic record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Wine and wine making. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | SCIENCE / Life Sciences / Botany |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | SCIENCE / Life Sciences / General |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY / Agriculture / General |
| Source of heading or term | bisacsh |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Joshi, V. K., |
| Dates associated with a name | 1955- |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Ray, Ramesh C., |
| Relator term | editor. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | Taylor & Francis |
| Uniform Resource Identifier | <a href="https://www.taylorfrancis.com/books/9781351034265">https://www.taylorfrancis.com/books/9781351034265</a> |
| 856 42 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | OCLC metadata license agreement |
| Uniform Resource Identifier | <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a> |
No items available.