The first part of the book discusses applications of fermentation in food production, with an emphasis on the production of wines and alcoholic beverages. A detailed explanation is provided for the stages of production, from the preparation of the raw material to the final product of fermentation. This is followed by an introduction to the fundamental principles of molecular biology for understanding genetic modification. The initial chapters describe various biotechnological processes and their methods of application. The proposed biotechnological solutions are continuously revised in light of new findings in the field of biotechnology. The book contains 115 diagrams, images, and photographs, as well as self-assessment questions in each chapter.
The second part of the book compiles notes from over a decade in the Biotechnology and Industrial Fermentation laboratories. It addresses the needs of the Laboratory and emphasizes Wine Biotechnology. It includes methods for measuring and calculating parameters that affect fermentations and the production of alcoholic products. Information is provided about the biology and metabolism of yeasts. The production of beer is fully monitored from the onset of fermentation, while wine production requires microbiological interventions at the initial stage. Students become familiar with yeasts used in winemaking and experiment with various strains on Greek substrates. The book also includes self-assessment questions for each exercise.