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. 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 INDICE: Introduction Chapter 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 wines Chapter 5. Methods for evaluation of fruit wines Chapter 6. Chemical engineering aspects of fruit wine production Chapter 7. Specific feature of table wine production . Pome fruit wines: production technology . Stone fruit wines . Berry and other fruit wines . Production of wine from tropical fruits . Citrus wines Chapter 8. Technology for production of agricultural wines Chapter 9. Technology for production of fortified and sparkling fruit wines Chapter 10. Fruit brandies Chapter 11. Wastes from fruit wine production Chapter 12. Biorefinery concept applied to the fruit wine wastes Chapter 13. Innovations in winemaking Chapter 14. Technical guide for the fruit wine production

• ISBN: 978-0-12-800850-8
• Editorial: Academic Press
• Encuadernacion: Cartoné
• Páginas: 648
• Fecha Publicación: 01/11/2016
• Nº Volúmenes: 1
• Idioma: Inglés