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, standardi...
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| Weitere Verfasser: | , , |
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
[London, United Kingdom]
Academic Press is an imprint of Elsevier
[2017]
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| Schlagworte: | |
| Online-Zugang: | FAW01 Volltext |
| Zusammenfassung: | 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 propertiesProvides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruitsExplores options for reducing post-harvest losses, which are especially high in developing countriesStimulates research and development efforts in non-grape wines |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | 1 online resource (xxviii, 727 pages) illustrations |
| ISBN: | 0128010347 9780128010341 |
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| 245 | 1 | 0 | |a Science and technology of fruit wine production |c edited by Maria R. Kosseva, University of Nottingham Ningbo Campus (UNNC), Ningbo, Zhejiang, China; V.K. Joshi, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan, India; P.S. Panesar, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, India |
| 264 | 1 | |a [London, United Kingdom] |b Academic Press is an imprint of Elsevier |c [2017] | |
| 264 | 4 | |c © 2017 | |
| 300 | |a 1 online resource (xxviii, 727 pages) |b illustrations | ||
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| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 500 | |a Includes bibliographical references and index | ||
| 520 | |a 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 propertiesProvides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruitsExplores options for reducing post-harvest losses, which are especially high in developing countriesStimulates research and development efforts in non-grape wines | ||
| 650 | 7 | |a Fruit wines |2 fast | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 4 | |a Fruit wines | |
| 700 | 1 | |a Kosseva, Maria |4 edt | |
| 700 | 1 | |a Joshi, V. K. |d 1955- |4 edt | |
| 700 | 1 | |a Panesar, P. S. |4 edt | |
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Datensatz im Suchindex
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| author2 | Kosseva, Maria Joshi, V. K. 1955- Panesar, P. S. |
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| author_facet | Kosseva, Maria Joshi, V. K. 1955- Panesar, P. S. |
| building | Verbundindex |
| bvnumber | BV045382088 |
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| dewey-full | 663/.2 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 663 - Beverage technology |
| dewey-raw | 663/.2 |
| dewey-search | 663/.2 |
| dewey-sort | 3663 12 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV045382088 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T08:16:37Z |
| institution | BVB |
| isbn | 0128010347 9780128010341 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030768421 |
| oclc_num | 962412272 |
| open_access_boolean | |
| owner | DE-1046 |
| owner_facet | DE-1046 |
| physical | 1 online resource (xxviii, 727 pages) illustrations |
| psigel | ZDB-33-ESD ZDB-33-EBS ZDB-33-ESD FAW_PDA_ESD |
| publishDate | 2017 |
| publishDateSearch | 2017 |
| publishDateSort | 2017 |
| publisher | Academic Press is an imprint of Elsevier |
| record_format | marc |
| spelling | Science and technology of fruit wine production edited by Maria R. Kosseva, University of Nottingham Ningbo Campus (UNNC), Ningbo, Zhejiang, China; V.K. Joshi, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan, India; P.S. Panesar, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, India [London, United Kingdom] Academic Press is an imprint of Elsevier [2017] © 2017 1 online resource (xxviii, 727 pages) illustrations txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index 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 propertiesProvides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruitsExplores options for reducing post-harvest losses, which are especially high in developing countriesStimulates research and development efforts in non-grape wines Fruit wines fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Fruit wines Kosseva, Maria edt Joshi, V. K. 1955- edt Panesar, P. S. edt Erscheint auch als Druck-Ausgabe 9780128008508 Erscheint auch als Druck-Ausgabe 0128008504 http://www.sciencedirect.com/science/book/9780128008508 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Science and technology of fruit wine production Fruit wines fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Fruit wines |
| title | Science and technology of fruit wine production |
| title_auth | Science and technology of fruit wine production |
| title_exact_search | Science and technology of fruit wine production |
| title_full | Science and technology of fruit wine production edited by Maria R. Kosseva, University of Nottingham Ningbo Campus (UNNC), Ningbo, Zhejiang, China; V.K. Joshi, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan, India; P.S. Panesar, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, India |
| title_fullStr | Science and technology of fruit wine production edited by Maria R. Kosseva, University of Nottingham Ningbo Campus (UNNC), Ningbo, Zhejiang, China; V.K. Joshi, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan, India; P.S. Panesar, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, India |
| title_full_unstemmed | Science and technology of fruit wine production edited by Maria R. Kosseva, University of Nottingham Ningbo Campus (UNNC), Ningbo, Zhejiang, China; V.K. Joshi, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan, India; P.S. Panesar, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, India |
| title_short | Science and technology of fruit wine production |
| title_sort | science and technology of fruit wine production |
| topic | Fruit wines fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Fruit wines |
| topic_facet | Fruit wines TECHNOLOGY & ENGINEERING / Food Science |
| url | http://www.sciencedirect.com/science/book/9780128008508 |
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