Science And Technology Of Fruit Wine Production

Hardcover | November 23, 2016

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

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Science and Technology of Fruit Wine Production includes 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. This unique book covers the production of wines from non-grape fruits, highlighting fruit wines and their production. It provides consolidated information on the state-of-art-technology of wine production, covering topics such as quality characteristics and the present status of wine production from fruits other than grapes. 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

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From the Publisher

Science and Technology of Fruit Wine Production includes 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 ...

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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Paperback|Oct 30 2017

$176.50 online$179.50list price
Format:HardcoverDimensions:734 pages, 9.41 × 7.24 × 0.98 inPublished:November 23, 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

1. Science and technology of fruit wines: an overview 2. Microbiology of fruit wine production 3. Chemistry of fruit wines 4. Composition, nutritional, and therapeutic values of fruit wines 5. Methods for evaluation of fruit wines 6. Chemical engineering aspects of fruit wine production 7. Specific feature of table wine production

" Pome fruit wines: production technology

" Stone fruit wines

" Berry and other fruit wines

" Production of wine from tropical fruits

" Citrus wines

8. Technology for production of agricultural wines 9. Technology for production of fortified and sparkling fruit wines 10. Fruit brandies 11. Wastes from fruit wine production 12. Biorefinery concept applied to the fruit wine wastes 13. Innovations in winemaking 14. Technical guide for the fruit wine production