Science and Technology of Fruit Wine Production
  • Release Date : 01 November 2016
  • Publisher : Academic Press
  • Genre : Uncategorized
  • Pages : 648 pages
  • ISBN 13 : 0128008504
Ratings: 4
From 235 Voters
Get This Book

Download or read book entitled Science and Technology of Fruit Wine Production by author: Maria Kosseva which was release on 01 November 2016 and published by Academic Press with total page 648 pages . This book available in PDF, EPUB and Kindle Format. "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 propertiesProvides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruitsExplores options for reducing post-harvest losses, which are especially high in developing countriesStimulates research and development efforts in non-grape wines

Wine Science

Wine Science

Author : Ronald S. Jackson
Publisher : Academic Press
Genre : Technology & Engineering
Get Book
Fossil Free Fuels

Fossil Free Fuels

Author : Maniruzzaman Bin A. Aziz,KHAIRUL ANUAR KASSIM,WAN AZELEE WAN ABU BAKAR,AMINATON MARTO,Syed Anuar Faua ad Syed Muhammad
Publisher : CRC Press
Genre : Science
Get Book