Science And Technology Of Fruit Wine Production by Maria Kosseva

Science And Technology Of Fruit Wine Production

byMaria KossevaEditorV.k. Joshi, P.s. Panesar

Hardcover | November 15, 2016

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Science and Technology of Fruit Wine Productionincludes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies.

Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines.

The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration.



  • Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties
  • Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits
  • Explores options for reducing post-harvest losses, which are especially high in developing countries
  • Stimulates research and development efforts in non-grape wines

About The Author

Dr Maria Kosseva joined the UNNC in 2012 as an Assistant Professor (Lecturer). Her professional background is in chemical cybernetics and bio/chemical engineering. After research spells at the Catholic University of Louvain-la-Neuve (Belgium), and the University of Cape Town (RSA), she has been occupied with a number of European-funded...
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Title:Science And Technology Of Fruit Wine ProductionFormat:HardcoverDimensions:756 pages, 9.41 × 7.24 × 0.98 inPublished:November 15, 2016Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0128008504

ISBN - 13:9780128008508

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Table of Contents

Chapter 1. Science and Technology of Fruit Wines: An Overview

Chapter 2. Microbiology of Fruit Wine Production

Chapter 3. Chemistry of Fruit Wines

Chapter 4. Composition, Nutritional, and Therapeutic Values of Fruit and Berry Wines

Chapter 5. Methods of Evaluation of Fruit Wines

Chapter 6. Chemical Engineering Aspects of Fruit Wine Production

Chapter 7. Specific Features of Table Wine Production Technology

Chapter 8. Technology for the Production of Agricultural Wines

Chapter 9. Technology for Production of Fortified and Sparkling Fruit Wines

Chapter 10. Fruit Brandies

Chapter 11. Waste From Fruit Wine Production

Chapter 12. Biorefinery Concept Applied to Fruit Wine Wastes

Chapter 13. Innovations in Winemaking

Chapter 14. Technical Guide for Fruit Wine Production