Science and Technology of Fruit Wine Production

Written By Maria R. Kosseva
Science and Technology of Fruit Wine Production
  • Publsiher : Academic Press
  • Release : 01 November 2016
  • ISBN : 0128010347
  • Pages : 756 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Science and Technology of Fruit Wine Production written by Maria R. Kosseva which was release on 01 November 2016, this book published by Academic Press. Available in PDF, EPUB and Kindle Format. Book excerpt: 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

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 Date : 2016-11-01
  • Total pages : 756
  • ISBN : 0128010347
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Summary : 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 ...

Concise Encyclopedia of Science and Technology of Wine

Concise Encyclopedia of Science and Technology of Wine
  • Author : V. K. Joshi
  • Publisher : CRC Press
  • Release Date : 2021-07-22
  • Total pages : 710
  • ISBN : 0128010347
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Summary : 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 ...

Evaluation Technologies for Food Quality

Evaluation Technologies for Food Quality
  • Author : Jian Zhong,Xichang Wang
  • Publisher : Woodhead Publishing
  • Release Date : 2019-04-16
  • Total pages : 914
  • ISBN : 0128010347
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Summary : Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, ...

Winemaking

Winemaking
  • Author : V. K. Joshi,Ramesh C. Ray
  • Publisher : CRC Press
  • Release Date : 2021-02-09
  • Total pages : 734
  • ISBN : 0128010347
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Summary : 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 ...

Microbial Diversity in Ecosystem Sustainability and Biotechnological Applications

Microbial Diversity in Ecosystem Sustainability and Biotechnological Applications
  • Author : Tulasi Satyanarayana,Subrata Kumar Das,Bhavdish Narain Johri
  • Publisher : Springer Nature
  • Release Date : 2019-09-06
  • Total pages : 620
  • ISBN : 0128010347
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Summary : This volume comprehensively reviews recent advances in our understanding of the diversity of microbes in various types of terrestrial ecosystems, such as caves, deserts and cultivated fields. It is written by leading experts, and highlights the culturable microbes identified using conventional approaches, as well as non-culturable ones unveiled with metagenomic ...

Technology for Wine and Beer Production from Ipomoea batatas

Technology for Wine and Beer Production from Ipomoea batatas
  • Author : Sandeep Kumar Panda
  • Publisher : CRC Press
  • Release Date : 2019-08-08
  • Total pages : 202
  • ISBN : 0128010347
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Summary : Purple sweet potato (PSP) is a special type of sweet potato with high concentration of anthocyanin pigment in the root. It is rich in starch, sugar, minerals, vitamins and antioxidants like phenolics, β-carotene, and has a strong prospect as substrate for alcoholic fermentation. The low cost of sweet potato and ...

Descriptive Food Science

Descriptive Food Science
  • Author : Antonio Valero Díaz,Rosa María García-Gimeno
  • Publisher : BoD – Books on Demand
  • Release Date : 2018-11-28
  • Total pages : 182
  • ISBN : 0128010347
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Summary : Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on ...

Industrial Microbiology and Biotechnology

Industrial Microbiology and Biotechnology
  • Author : Pradeep Verma
  • Publisher : Springer Nature
  • Release Date : 2022-06-25
  • Total pages : 212
  • ISBN : 0128010347
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Summary : Download or read online Industrial Microbiology and Biotechnology written by Pradeep Verma, published by Springer Nature which was released on . Get Industrial Microbiology and Biotechnology Books now! Available in PDF, ePub and Kindle....

Wine Law and Policy

Wine Law and Policy
  • Author : Julien Chaisse,Fernando Dias Simões,Danny Friedmann
  • Publisher : BRILL
  • Release Date : 2020-11-23
  • Total pages : 838
  • ISBN : 0128010347
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Summary : Wine law and policy have evolved significantly over the last century, progressively moving from national terroirs to a global market. In this process, countries and regions took different approaches to address new problems wish are analyzed in this book....

Bioactive Compounds in Fermented Foods

Bioactive Compounds in Fermented Foods
  • Author : Amit Kumar Rai,Anu Appaiah K. A.
  • Publisher : CRC Press
  • Release Date : 2021-11-29
  • Total pages : 414
  • ISBN : 0128010347
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Summary : The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for ...

Advances in Materials Sciences Energy Technology and Environmental Engineering

Advances in Materials Sciences  Energy Technology and Environmental Engineering
  • Author : Aragona Patty,Zhou Peijiang
  • Publisher : CRC Press
  • Release Date : 2017-01-20
  • Total pages : 458
  • ISBN : 0128010347
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Summary : The 2016 International Conference on Materials Science, Energy Technology and Environmental Engineering (MSETEE 2016) took place May 28-29, 2016 in Zhuhai City, China. MSETEE 2016 brought together academics and industrial experts in the field of materials science, energy technology and environmental engineering. The primary goal of the conference was to promote research and developmental ...

FOOD MICROBIOLOGY FUNDAMENTALS CHALLENGES AND HEALTH IMPLICATIONS

FOOD MICROBIOLOGY FUNDAMENTALS  CHALLENGES AND HEALTH IMPLICATIONS
  • Author : ELAINE PERKINS
  • Publisher : Lulu.com
  • Release Date : 2022-06-25
  • Total pages : 212
  • ISBN : 0128010347
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Summary : Download or read online FOOD MICROBIOLOGY FUNDAMENTALS CHALLENGES AND HEALTH IMPLICATIONS written by ELAINE PERKINS, published by Lulu.com which was released on . Get FOOD MICROBIOLOGY FUNDAMENTALS CHALLENGES AND HEALTH IMPLICATIONS Books now! Available in PDF, ePub and Kindle....

Handbook of Food Science Technology and Engineering 4 Volume Set

Handbook of Food Science  Technology  and Engineering   4 Volume Set
  • Author : Y. H. Hui,Frank Sherkat
  • Publisher : CRC Press
  • Release Date : 2005-12-19
  • Total pages : 3632
  • ISBN : 0128010347
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Summary : Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to ...

Wine Tasting

Wine Tasting
  • Author : Ronald S. Jackson
  • Publisher : Academic Press
  • Release Date : 2016-12-22
  • Total pages : 430
  • ISBN : 0128010347
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Summary : From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to ...

Yeasts in the Production of Wine

Yeasts in the Production of Wine
  • Author : Patrizia Romano,Maurizio Ciani,Graham H. Fleet
  • Publisher : Springer Nature
  • Release Date : 2019-09-16
  • Total pages : 515
  • ISBN : 0128010347
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Summary : 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 ...