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Science and Technology of Fruit Wine Production
This comprehensive resource covers the production of wines from non-grape fruits including their composition, chemistry, microbiology, quality of raw material, medicinal values, wine quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines and brandies.
Maria R. Kosseva (Edited by), V.K. Joshi (Edited by), P.S. Panesar (Edited by)
9780128008508
Hardback, published 22 November 2016
756 pages
23.4 x 19 x 3.9 cm, 1.68 kg
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.
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 and Berry Wines 5. Methods of Evaluation of Fruit Wines 6. Chemical Engineering Aspects of Fruit Wine Production 7. Specific Features of Table Wine Production Technology 8. Technology for the Production of Agricultural Wines 9. Technology for Production of Fortified and Sparkling Fruit Wines 10. Fruit Brandies 11. Waste From Fruit Wine Production 12. Biorefinery Concept Applied to Fruit Wine Wastes 13. Innovations in Winemaking 14. Technical Guide for Fruit Wine Production
Subject Areas: Winemaking technology [TDCT2], Food & beverage technology [TDCT]
