Contents: Vol. I. Introduction to Vine and Wine: I. Introduction, scope and importance of wine and Brandy: 1. Wine and brandy: a perspective. 2. Classification and characteristics of wines and brandies. 3. Wine regions and status of world wine production. 4. Composition and nutritive value of wine. 5. Therapeutic value of wine: clinical and scientific prospective. 6. Toxicological aspects related to wine composition. II. Fruit cultivars and cultivation practices for wine making: 7. Fruit cultivars for winemaking. 8. Grapes and genetic engineering. 9. Grape maturity and wine quality. 10. Botrytis and wine production. 11. Varietal impact on wine quality and Aroma.

Vol. II. Principles and Practices: 12. Microbiology and wine making. 13. Wine yeast growth and factors affecting it. 14. Yeast genetics and genetic engineering in wine making. 15. Cultivation of wine yeast and bacteria. 16. Malolactic fermentation. 17. Killer Yeast in wine making. 18. Stuck and sluggish fermentation. 19. Biochemistry of wine preparation. 20. Preparation of juice and musts. 21. Enzymes in wine production. 22. Fermentation operations, machinery and equipment. 23. Control and modeling of wine making. 24. Bioreactor technology in wine production. 25. Maturation of wine and brandies. 26. Stabilization of wine. 27. Packaging of wines. 28. Waste management in winery and distillery.

Vol. III. Technology of Production and Quality Control: I. Technology of Wine and Brandy Production: 29. Red and white wines. 30. Preparation of fortified wines. 31. Sparkling wine production. 32. Cider and Perry. 33. Technology of production of reduced Alcoholic wine. 34. Fruit wines: production technology. 35. Production of brandies. II. Quality Assurance in wine making: 36. Analytical techniques in wine and distillates. 37. Sensory evaluation of wine and brandy. 38. Microbial spoilage of wine.

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.