Science and technology of fruit wine production / edited by Maria R. Kosseva, University of Nottingham Ningbo Campus (UNNC), Ningbo, Zhejiang, China ; V.K. Joshi, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan, India ; P.S. Panesar, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, India.

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 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.

Includes bibliographical references and index.

Science and technology of fruit wines: an overview / V.K. Joshi, P.S. Panesar, V.S. Rana and S. Kaur -- Microbiology of fruit wine production / F. Matei and M.R. Kosseva -- Chemistry of fruit wines / H.P. Vasantha Rupasinghe, V.K. Joshi, A. Smith and I. Parmar -- Composition, nutritional, and therapeutic values of fruit and berry wines / V. Maksimovic and Dragisic Maksimovic -- Methods of evaluation of fruit wines / D.R. Dias, W.F. Duarte and R.F. Schwan -- Chemical engineering aspects of fruit wine production / M.R. Kosseva -- Specific features of table wine production technology -- Technology for the production of agricultural wines / N. Garg -- Technology for production of fortified and sparkling fruit wines / P.S. Panesar, V.K. Joshi, V. Bali and R. Panesar -- Fruit brandies / F. L�opez, J.J. Rodr�iguez-Bencomo, I. Orriols and J.R. P�erez-Correa -- Waste from fruit wine production / M.R. Kosseva -- Biorefinery concept applied to fruit wine wastes / M.-P. Zacharof -- Innovations in winemaking / R.S. Jackson -- Technical guide for fruit wine production / F. Matei.

Print version record.