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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… Read more
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Immediately download your ebook while waiting for your print delivery. No promo code needed.
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.
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.
Students and researchers in Food Science/ Postharvest Technology/Enology/Food Biotechnology/ Food Engineering/Food Microbiology.
Industry R&D
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
MK
VJ
Expertise
Wine fermentation technology, waste utilization, biocolour, food fermentation, food microbiology , food processing
PP