Science and Technology of Fruit Wine Production

Erscheinungsjahr 2016
ISBN: 978-0-12-800850-8
Verlag: Elsevier Science Publishing Co Inc

Buch, Englisch, 756 Seiten, Format (B × H): 239 mm x 194 mm, Gewicht: 1694 g

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.

Zielgruppe

<p>Students and researchers in Food Science/ Postharvest Technology/Enology/Food Biotechnology/ Food Engineering/Food Microbiology.</p> <p>Industry R&D</p>

Autoren/Hrsg.

Kosseva, Maria R.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Weinherstellungsverfahren

Inhaltsverzeichnis

1. Science and Technology of Fruit Wines: An Overview 2. Microbiology of Fruit Wine Production 3. Chemistry of Fruit Wines 4. Composition, Nutritional, and Therapeutic Values of Fruit and Berry Wines 5. Methods of Evaluation of Fruit Wines 6. Chemical Engineering Aspects of Fruit Wine Production 7. Specific Features of Table Wine Production Technology 8. Technology for the Production of Agricultural Wines 9. Technology for Production of Fortified and Sparkling Fruit Wines 10. Fruit Brandies 11. Waste From Fruit Wine Production 12. Biorefinery Concept Applied to Fruit Wine Wastes 13. Innovations in Winemaking 14. Technical Guide for Fruit Wine Production

Über Autor(innen)

Kosseva, Maria R.
Prof. Kosseva earned her PhD in technical sciences and chemical engineering, before going on to the Bulgarian Academy of Sciences. She further developed her research and teaching skills at the University of Birmingham, United Kingdom, Catholic University of Louvain-la-Neuve, Belgium, the University of Cape Town, South Africa, and Hiroshima University, Japan. The career progression took her also to the University College Dublin, Ireland. As a lecturer, she set up and led a new research laboratory and acted as a director of new MScEng programme in Biopharmaceutical Engineering. Later, at the University of Nottingham, Ningbo China she established a modern teaching laboratory and taught Biochemical and Materials Engineering modules. She has been awarded numerous international research grants by the Japan Society for the Promotion of Science, British Council, Royal Society, Medical Research Council (UK), and Water Research Commission (RSA), among others. Her expertise is in the fields of chemical/bioprocess engineering, waste management, environmental and food biotechnology. She acted as an external scientific consultant to several international companies, e.g., Pfizer International Ltd, Idemitsu Kosan Co Ltd, Sofia Airport, Lyascovets Winery, and Hitachi Plant Engineering Ltd. She works as independent scientific expert/evaluator on several European Commission Scientific Panels. She is an associated member of the Institution of Chemical Engineers, the Asian/European Federations of Biotechnology, and the International Solid Waste Association. Prof. Kosseva has authored about 100 scientific publications, which have been cited more than 2000 times. She is a lead editor of 3 books published by Academic Press/ Elsevier.