<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>