Science and Technology of Fruit Wine Production

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. 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

Produk Detail:

  • Author : Maria R. Kosseva
  • Publisher : Academic Press
  • Pages : 756 pages
  • ISBN : 0128010347
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKScience and Technology of Fruit Wine Production

Science and Technology of Fruit Wine Production

Science and Technology of Fruit Wine Production
  • Author : Maria R. Kosseva,V.K. Joshi,P.S. Panesar
  • Publisher : Academic Press
  • Release : 01 November 2016
GET THIS BOOKScience and Technology of Fruit Wine Production

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

Science and Technology of Fruit Wine Production

Science and Technology of Fruit Wine Production
  • Author : Maria Kosseva
  • Publisher : Academic Press
  • Release : 01 November 2016
GET THIS BOOKScience and Technology of Fruit Wine Production

"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

Concise Encyclopedia of Science and Technology of Wine

Concise Encyclopedia of Science and Technology of Wine
  • Author : V. K. Joshi
  • Publisher : CRC Press
  • Release : 01 July 2022
GET THIS BOOKConcise Encyclopedia of Science and Technology of Wine

When asking the question what is wine? there are various ways to answer. Wine is extolled as a food, a social lubricant, an antimicrobial and antioxidant and a product of immense economic significance. But there is more to it than that. When did humans first start producing wine and what are its different varieties? Are wines nutritious or have any therapeutic values--do they have any role in health or are they simply intoxicating beverages? How are their qualities determined or

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Wine Science
  • Author : Ronald S. Jackson
  • Publisher : Academic Press
  • Release : 30 April 2008
GET THIS BOOKWine Science

Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Author Ronald Jackson uniquely breaks

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  • Author : Patrizia Romano,Maurizio Ciani,Graham H. Fleet
  • Publisher : Springer Nature
  • Release : 16 September 2019
GET THIS BOOKYeasts in the Production of Wine

It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly

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  • Author : Antonio Morata,Iris Loira
  • Publisher : BoD – Books on Demand
  • Release : 04 September 2019
GET THIS BOOKAdvances in Grape and Wine Biotechnology

Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of

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  • Author : V. K. Joshi,Ramesh C. Ray
  • Publisher : CRC Press
  • Release : 09 February 2021
GET THIS BOOKWinemaking

Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it has occupied a significant role in our lives, be it for consumption, social virtues, therapeutic value, its flavoring in foods, etc. A study of wine production and the technology of winemaking is thus imperative. The preparation of wine involves steps from harvesting the grapes, fermenting the must, maturing the wine, stabilizing it finally, to getting the

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Applications of Biotechnology in Traditional Fermented Foods
  • Author : National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods
  • Publisher : National Academies Press
  • Release : 01 February 1992
GET THIS BOOKApplications of Biotechnology in Traditional Fermented Foods

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important

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  • Author : Roger B. Boulton,Vernon L. Singleton,Linda F. Bisson,Ralph E. Kunkee
  • Publisher : Springer Science & Business Media
  • Release : 17 April 2013
GET THIS BOOKPrinciples and Practices of Winemaking

This essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their field, concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology and underlying science of enology. They present in-depth discussion of every aspect of the wine production process, from the selection of grapes and preparation of the must and the juice, through aging, bottling and storage of finished wines. Novices and experienced winemakers alike will find this clearly written and

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  • Author : Y. H. Hui,E. Özgül Evranuz
  • Publisher : CRC Press
  • Release : 17 May 2012
GET THIS BOOKHandbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products

Concise Encyclopedia of Science and Technology of Wine

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  • Author : V. K. Joshi
  • Publisher : CRC Press
  • Release : 22 July 2021
GET THIS BOOKConcise Encyclopedia of Science and Technology of Wine

When asking the question what is wine? there are various ways to answer. Wine is extolled as a food, a social lubricant, an antimicrobial and antioxidant, and a product of immense economic significance. But there is more to it than that. When did humans first start producing wine and what are its different varieties? Are wines nutritious or have any therapeutic values—do they have any role in health or are they simply intoxicating beverages? How are their qualities determined

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  • Release : 28 February 2018
GET THIS BOOKGrapes and Wines

The book "Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances

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  • Author : Alan J. Buglass
  • Publisher : John Wiley & Sons
  • Release : 13 January 2011
GET THIS BOOKHandbook of Alcoholic Beverages

A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale

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  • Author : Harald Claus
  • Publisher : MDPI
  • Release : 28 March 2019
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Wineries are facing new challenges due to actual market demands for the creation of products exhibiting more particular flavors. In addition, climate change has lead to the requirement for grape varieties with specific features, such as convenient maturation times, enhanced tolerance towards dryness, osmotic stress, and resistance against plant-pathogens. The next generation of yeast starter cultures should produce wines with an appealing sensory profile and less alcohol. This Special Issue comprises actual studies addressing some of the problems and solutions