Science and Technology of Fruit Wine Production

2nd Edition - July 1, 2026
Latest edition
Editors: Maria R. Kosseva, Parmjit S. Panesar, António Manuel Jordão
Language: English

Science and Technology of Fruit Wine Production, Second Edition comprehensively covers non-grape wines while also updating on the most recent scientific developments in their… Read more

Science and Technology of Fruit Wine Production, Second Edition comprehensively covers non-grape wines while also updating on the most recent scientific developments in their production. Topics covered include how fruit wines have shown great evolution in terms of the diversity and cultivation of fruits used, innovations in fermentation, techniques for flavor improvement, and new knowledge about the nutritional value of some of the components found in these beverages. Additionally, chapters on environmental impact and sustainability, consumer preferences, and regulatory aspects of fruit wines are included, making this a must-have, interdisciplinary resource for those in applicable fields and industries.

1. Introduction
a. History and origin of wine
b. World fruit production
c. Non-grape fruit wine industry
d. Production of fruit wines in various countries

2. Classification and Types of Fruit Wines
a. Classification and types of fruit wines
b. Fruit cultivation practices
c. Genetic engineering in wine
d. Special wines

3. Microbiology of Fruit Wine Production
a. Yeasts, killer yeasts, lactic acid bacteria, etc.
b. Factors affecting yeast growth during wine fermentation
c. Malolactic fermentation
d. Immobilized cells and enzymes
e. Spoilage of fruit wines
f. Microbiological analysis; genetically modified microorganisms

4. Chemistry of Fruit Wines
a. Types of fermentation
b. Chemistry of winemaking
c. Role of enzymes; use of antimicrobials
d. Toxic metabolites
e. Chemistry of wine spoilage
f. Composition and nutritional significance

5. Composition, Nutritional and Therapeutic Values of Fruit & Berry Wines
a. Composition of berry and fruit wines
b. Main classes of phenolic compounds with health benefits
c. Nutritional facts
d. Enzymatic transformations of phenolics during vinification
e. Bioavailability of key health-benefit components
f. Health benefit potential of various fruit and berry wines

6. Advanced Analytical Techniques for Wine Analysis
a. Physicochemical analysis
b. Quantitative compositional analysis
c. Spectroscopy and chromatographic analysis
d. Microbiological analysis
e. Sensory analysis

7. Engineering Aspects Related to Scale-Up of Fruit Wine Production (FWP)
a. Emerging methods for fruit juice extraction
b. Membrane technologies applied to fruit winemaking
c. Racking process and wine transport
d. Preservation processes in wine production
e. Microwave and pulsed electric-field pasteurization of fruit juices

8.1. Pome Fruit Wines
a. Apple wine, pear wine
b. Loquat, medlar, toyon, quince, and others
c. Mixed fruit wines

8.2. Cider Production
a. Cider production in Spain
b. Still and sparkling ciders
c. Ice ciders
d. Innovations in cider biotechnology; non-Saccharomyces yeasts
e. Stabilization and ageing
f. Non-thermal technologies for improving quality and stability

9. Stone Fruit Wines
a. Production of stone fruit wines
b. General method of wine preparation
c. Table wines from plum, peach, apricot, and cherry

10. Berry and Other Fruit Wines
a. General aspects and common problems
b. Methods of preparation (strawberry, raspberry, sea buckthorn, pumpkin, blackberry, persimmon, etc.)
c. Lychee wine, papaya wine, blended passion fruit wines
d. Pomegranate wine

11. Citrus Wines
a. Orange wine
b. Mandarin wine
c. Pomelo wine and others

12. Wines from Tropical Fruits
a. Mango, pineapple, cashew apple, lychee wines
b. Coconut, sapota, and palm wines

13. Agricultural Wines
a. Mahua wines
b. Mead production
c. Rhododendron wine
d. Sweet potato, tomato wines
e. Whey and cocoa wines
f. Regulations for agricultural wines

14. Fortified and Sparkling Fruit Wines
a. Vermouth
b. Sparkling wines
i. Technology of production
ii. Methods of secondary fermentation
iii. Malolactic fermentation
iv. Sparkling plum, cider, mead, and other wines

15. Impact of Technologies on Bioactive Composition of Fruit Wine Beverages
a. Recent innovations in fruit wine technologies
b. Chemical composition and bioactive compounds
c. Sensory properties

16. Fruit Brandies
a. History of distillation
b. Distillation systems
c. Classification of fruit alcoholic beverages
i. Pome fruit brandy
ii. Stone fruit brandy
iii. Berry fruit and other brandies
d. Raw materials for fruit brandy production
e. Recent technologies in fruit brandy production

17. Waste from Fruit Wine Production
a. Unavoidable solid fruit waste
b. Valorization of fruit by-products and juices
c. Cider lees
d. Liquid streams and wastewater
e. Biorefinery approaches to fruit waste

18. Innovations in Winemaking
a. Modern wine production techniques
b. Innovations in vineyards/orchards
c. Winery innovations
d. Innovation in sensory evaluation
e. Innovations in authenticity confirmation

19. Technical Guide for Fruit Wine Production
a. Methods of fruit wine production
b. Traditional recipes for fruit wines
c. Fruit wines in the market

20. Concluding Remarks and Future Prospects
a. Key market analysis
b. Legislative aspects
c. Consumer attitude

Maria R. Kosseva

Prof. Kosseva earned her PhD in technical sciences and chemical engineering, before going on to the Bulgarian Academy of Sciences. She further developed her research and teaching skills at the University of Birmingham, United Kingdom, Catholic University of Louvain-la-Neuve, Belgium, the University of Cape Town, South Africa, and Hiroshima University, Japan. The career progression took her also to the University College Dublin, Ireland. As a lecturer, she set up and led a new research laboratory and acted as a director of new MScEng programme in Biopharmaceutical Engineering. Later, at the University of Nottingham, Ningbo China she established a modern teaching laboratory and taught Biochemical and Materials Engineering modules. She has been awarded numerous international research grants by the Japan Society for the Promotion of Science, British Council, Royal Society, Medical Research Council (UK), and Water Research Commission (RSA), among others. Her expertise is in the fields of chemical/bioprocess engineering, waste management, environmental and food biotechnology. She acted as an external scientific consultant to several international companies, e.g., Pfizer International Ltd, Idemitsu Kosan Co Ltd, Sofia Airport, Lyascovets Winery, and Hitachi Plant Engineering Ltd. She works as independent scientific expert/evaluator on several European Commission Scientific Panels. She is an associated member of the Institution of Chemical Engineers, the Asian/European Federations of Biotechnology, and the International Solid Waste Association. Prof. Kosseva has authored about 100 scientific publications, which have been cited more than 2000 times. She is a lead editor of 3 books published by Academic Press/ Elsevier.

Affiliations and expertise

European Commission Research Executive Agency, Belgium

Parmjit S. Panesar

Dr. Parmjit S. Panesar is a Professor in the Food Biotechnology Research Laboratory, Department of Food Engineering & Technology, S.L. Institute of Engineering and Technology (Deemed University: Established by Govt. of India), Longowal, Punjab. India. In 2005, he has been awarded BOYSCAST (Better Opportunities for Young Scientists in Chosen Areas of Science & Technology) fellowship by Department of Science & Technology (DST), Ministry of Science & Technology, Govt. of India, to carry out advance research in Industrial Biotechnology at Chembiotech labs, University of Birmingham Research Park, UK. His postdoctoral research focused on the development of immobilized cell technology for the production of lactic acid from whey. In 1999, Dr Panesar was awarded Young Scientist Fellowship by Punjab State Council for Science & Technology, India. He has published more than 80 international/national scientific papers, 50 book reviews in peer-reviewed journals, 20 chapters and has authored/edited 05 books. He is also member of the editorial Advisory Boards of national/international Journals including “International Journal of Biological Macromolecules”.

Affiliations and expertise

Sant Longowal Institute of Engineering & Technology, Longowal, Punjab, India

António Manuel Jordão

Prof. António Manuel Jordão - is Associate Professor of Oenology at Polytechnic Institute of Viseu, School of Agriculture and member of the Chemistry Research Centre, Portugal. He graduated in Agro-Industrial Engineering from Agronomy Higher Institute of Technical University of Lisbon, and got Master of Food Science and Technology and PhD in Agro-Industrial Engineering from the same institution. He acted as Coordinator of Viticulture and Oenology Technical Course from Polytechnic Institute of Viseu. Member of several research projects and scientific editor of 7 books related to grape and wine composition, and winemaking. He published 55 scientific papers in peer reviewer journals, 20 book chapters and 150 communications for Scientific Congresses. He develops consultancy services to wine companies and research project evaluations for several International/National Innovation Agencies. His research is in the area of grape and wine phenolic composition, and wine technology.

Affiliations and expertise

Polytechnic Institute of Viseu. Portugal

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Science and Technology of Fruit Wine Production

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About the editors

Maria R. Kosseva

Parmjit S. Panesar

António Manuel Jordão