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

Students and researchers in enology, food science, postharvest technology, food biotechnology, food microbiology and those in industry-related R&D

• List of Contributors
• Preface
• Introduction
• 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
• Index