num_pages: 756
description: 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.
language: English
title: Science and Technology of Fruit Wine Production
publisher: Academic Press