
Science and Technology of Fruit Wine Production
Description
Key Features
- 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
Readership
Table of Contents
Chapter 1. Science and Technology of Fruit Wines: An Overview
- 1. Introduction
- 2. Origin and History of Wine
- 3. Role of Wine as Food and Its Health Benefits
- 4. Fruit Wines, Their Types and Diversity
- 5. Fruit Cultivation Practices and Their Varieties
- 6. Role of Genetic Engineering in Wine
- 7. Technology of Fruit Wine Production
- 8. General Methods for Fruit Winemaking
- 9. Technology of Wine Production From Various Fruits
- 10. Special Wines
- 11. Nongrape Fruit Wine Industry: Global Status
- 12. Summary and Future Strategies
Chapter 2. Microbiology of Fruit Wine Production
- 1. Introduction
- 2. Microbial Biodiversity Detected During Fruit Wine Production
- 3. Selection of Yeast as Starter Cultures for Production of Fruit Wines
- 4. Factors Affecting the Yeast Growth During Fruit Wine Fermentation
- 5. Malolactic Fermentation in Fruit Wines
- 6. Use of Immobilized Biocatalysts in Winemaking
- 7. Spoilage of Fruit Wines
- 8. Microbiological Analysis in Fruit Winemaking
- 9. Genetically Modified Microorganisms for Fruit Winemaking
- 10. Conclusions
Chapter 3. Chemistry of Fruit Wines
- 1. Introduction
- 2. Types of fermentation
- 3. Chemistry of Winemaking
- 4. Role of Enzymes in Winemaking
- 5. Use of Antimicrobials
- 6. Malolactic Fermentation
- 7. Fermentation Bouquet and Yeast Flavor Compounds
- 8. Chemical Changes Occurring During Fermentation of Sparkling and Fortified Wines
- 9. Toxic Metabolites of Nitrogen Metabolism
- 10. Chemistry of Wine Spoilage
- 11. Composition and Nutritional Significance of Wine
- 12. Summary and Future Outlook
Chapter 4. Composition, Nutritional, and Therapeutic Values of Fruit and Berry Wines
- 1. Composition of Fruit and Berry Wines
- 2. Main Classes of Phenolic Compounds From Fruit and Berry Wines With Health Benefit Potential
- 3. Nutritional Facts
- 4. Enzymatic Transformations of Phenolic Compounds During Vinification
- 5. Bioavailability of the Major Health Benefit Components of Fruit Wines
- 6. Health Benefit Potential of Different Fruit and Berry Wines
- 7. Conclusions
Chapter 5. Methods of Evaluation of Fruit Wines
- 1. Introduction
- 2. Physicochemical Analysis
- 3. Chromatographic Analysis
- 4. Microbiological Analysis
- 5. Sensory Analysis
- 6. Future Prospects
Chapter 6. Chemical Engineering Aspects of Fruit Wine Production
- 1. Introduction
- 2. Emerging Methods for Fruit Juice Extraction
- 3. Development of Membrane Technologies Applied to Fruit Winemaking
- 4. Racking Process and Transport of Wine
- 5. Preservation Processes Applicable to Wine Production
- 6. Conclusions
Chapter 7. Specific Features of Table Wine Production Technology
- Subchapter 7.1. Pome Fruit Wines: Production Technology
- Subchapter 7.2. Stone Fruit Wines
- Subchapter 7.3. Berry and Other Fruit Wines
- Subchapter 7.4. Citrus Wines
- Subchapter 7.5. Production of Wine From Tropical Fruits
Chapter 8. Technology for the Production of Agricultural Wines
- 1. Introduction
- 2. Mahua Wines
- 3. Mead
- 4. Rhododendron Wine
- 5. Sweet Potato Wine
- 6. Tomato Wine
- 7. Whey Wines
- 8. Cocoa Wine
- 9. Regulations for Making Agricultural Wines
Chapter 9. Technology for Production of Fortified and Sparkling Fruit Wines
- 1. Introduction
- 2. Vermouth
- 3. Sparkling Wine
- 4. Conclusions and Future Trends
Chapter 10. Fruit Brandies
- 1. Introduction
- 2. Distillation Systems
- 3. Pome Fruit Brandy
- 4. Stone Fruit Brandy
- 5. Berry Fruit Brandy
- 6. Other Fruit Brandy
- 7. Conclusions
Chapter 11. Waste From Fruit Wine Production
- 1. Introduction
- 2. Unavoidable Solid Food and Fruit Waste
- 3. Valorization of Fruit By-Products and Juices
- 4. Cider Lees
- 5. Liquid Stream and Wastewater
- 6. Ecotoxicity
- 7. Sustainability in the Winemaking Sector
- 8. Conclusions
Chapter 12. Biorefinery Concept Applied to Fruit Wine Wastes
- 1. Introduction
- 2. Biotechnological Conversion of Fruit Wine Waste to Platform Chemicals and Energy
- 3. Conclusions
Chapter 13. Innovations in Winemaking
- 1. Introduction
- 2. Basic Winemaking
- 3. Innovations in the Vineyard/ORCHARD
- 4. Winery Innovations
- 5. Sparkling Wines
- 6. Fortified Wines
- 7. Sensory Evaluation
- 8. Authenticity
- 9. Future Prospects
Chapter 14. Technical Guide for Fruit Wine Production
- 1. Introduction
- 2. Fruit Wine Types and Styles
- 3. Methods for Fruit Wine Production
- 4. Traditional Recipes of Fruit Wines
- 5. The Fruit Wines IN the Market
- 6. Conclusions
Product details
- No. of pages: 756
- Language: English
- Copyright: © Academic Press 2016
- Published: November 1, 2016
- Imprint: Academic Press
- Hardcover ISBN: 9780128008508
- eBook ISBN: 9780128010341
About the Editors
Maria Kosseva
Affiliations and Expertise
V.K. Joshi
Expertise
Wine fermentation technology, waste utilization, biocolour, food fermentation, food microbiology , food processing
Affiliations and Expertise
P.S. Panesar
Affiliations and Expertise
Ratings and Reviews
Latest reviews
(Total rating for all reviews)
SamiVarjosaari Tue Jun 04 2019
Excellent Source of information
Perfect review with good referencing about the science behind the production of fruit wines.
Benito A. Sat Jan 19 2019
Good
I feel that this is a good book. However, authors must consider increase information about yeast
Margaret M. Mon May 14 2018
Thank you, wonderful resource
Excellent albeit a little too scientific for a beginner, would be wonderful if you had taken some courses in winemaking and learned the chemistry (which is assumed). This is a research book, not really a winemaking manual per se, although the knowledge is in there!