Science and Technology of Fruit Wine Production

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