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Full Description
Science and Technology of Fruit Wine Production builds and expands upon the knowledge of the first edition. This work comprehensively covers non-grape wines and updates on the most recent scientific developments in their production. In the past decade, fruit wines have shown great evolution in terms of the diversity and cultivation of fruits used, innovations in fermentation, techniques for flavor improvement, and new knowledge about the nutritional value of some of the components found in these beverages. All of these topics will be explored in Science and Technology of Fruit Wine Production. Additionally, chapters on environmental impact and sustainability, consumer preferences, and regulatory aspects of fruit wine will also be included, making this a must-have, interdisciplinary resource for those in applicable fields and industries.
Contents
1. Introduction
2. Classification and Types of Fruit Wines
3. Microbiology of Fruit Wine Production
4. Chemistry of Fruit Wines
5. Composition, Nutritional and Therapeutic Values of Fruit & Berry Wines
6. Advanced Analytical Techniques for Wine Analysis
7. Engineering Aspects Related to Scale-Up of Fruit Wine Production (FWP)
8. Pome Fruit Wines
9. Stone Fruit Wines
10. Berry and Other Fruit Wines
11. Citrus Wines
12. Wines from Tropical Fruits
13. Agricultural Wines
14. Fortified and Sparkling Fruit Wines
15. Impact of Technologies on Bioactive Composition of Fruit Wine Beverages
16. Fruit Brandies
17. Waste from Fruit Wine Production
18. Innovations in Winemaking
19. Technical Guide for Fruit Wine Production
20. Concluding Remarks and Future Prospects
