Science and Technology of Fruit Wine Production, Second Edition comprehensively covers non-grape wines while also updating on the most recent scientific developments in their production. Topics covered include how 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. Additionally, chapters on environmental impact and sustainability, consumer preferences, and regulatory aspects of fruit wines are included, making this a must-have, interdisciplinary resource for those in applicable fields and industries.
1. Chapter 1. Introduction - p. 3 2. Chapter 2. Classification and types of fruit wines - p. 47 3. Chapter 3. Microbiology of fruit wine production - p. 89 4. Chapter 4. The chemistry and biochemistry of fruit wine production - p. 139 5. 4.1 Introduction - p. 139 6. 4.2 Alcoholic fermentation - p. 140 7. 4.3 Biochemistry of wine making - p. 141 8. 4.4 Role of enzymes in winemaking - p. 174 9. 4.5 Use of antimicrobials - p. 174 10. 4.6 Fermentation bouquet and yeast flavor compounds - p. 175 11. 4.7 Toxic metabolites of nitrogen metabolism - p. 179 12. 4.8 Chemistry of wine spoilage - p. 181 13. 4.9 Conclusions and further prospects - p. 182 14. Chapter 5. Composition, nutritional, and therapeutic values of fruit and berry wines - p. 197 15. 5.1 Introduction - p. 197 16. 5.2 Composition of fruit and berry wines - p. 198 17. 5.3 Main classes of phenolic compounds from fruit and berry wines with health benefit potential - p. 208 18. 5.4 Nutritional facts - p. 219 19. 5.5 Bioavailability of the major health benefit components of fruit wines - p. 221 20. 5.6 Health benefit potential of different fruit and berry wines - p. 227 21. 5.7 Conclusions and further prospects - p. 245 22. Chapter 6. Advanced analytical techniques for fruit wine analysis - p. 263 23. 6.1 Introduction - p. 263 24. 6.2 Advanced techniques - p. 264 25. 6.3 Ultra advanced techniques - p. 281 26. 6.4 Sensory characteristics and consumer preferences - p. 301 27. 6.5 The artificial intelligence and machine learning for the fruit wines analysis - p. 303 28. 6.6 Conclusions and further prospects - p. 304 29. Section B. Technologies of fruit wine production - p. S2 30. Chapter 7. Engineering aspects of fruit wine production - p. 325 31. Chapter 8. Features of table wine production technology - p. 379 32. SUBCHAPTER 8.1 Pome fruit wines - p. 379 33. 8.1.1 Introduction - p. 379 34. 8.1.2 Popular pome fruits and their role in winemaking - p. 380 35. 8.1.3 Composition and suitability of pome fruits for winemaking - p. 386 36. 8.1.4 Technology for the preparation of apple wine - p. 394 37. 8.1.5 Pear wine/perry - p. 406 38. 8.1.6 Cider - p. 408 39. 8.1.7 Loquat wine - p. 408 40. 8.1.8 Medlar wine - p. 408 41. 8.1.9 Pyracantha wine - p. 409 42. 8.1.10 Toyon wine - p. 409 43. 8.1.11 Quince wine - p. 409 44. 8.1.12 Mixed fruit wines - p. 409 45. 8.1.13 Regulations and standards in pome fruit winemaking - p. 411 46. 8.1.14 Challenges and future outlook - p. 411 47. 8.1.15 Conclusions and further prospects - p. 413 48. 8.2.1 Introduction - p. 427 49. 8.2.2 The production of cider in Spain - p. 427 50. 8.2.3 Still and sparkling ciders - p. 428 51. 8.2.4 Ice ciders - p. 439 52. 8.2.5 Innovations in cider biotechnology - p. 440 53. 8.2.6 Emerging nonthermal technologies - p. 441 54. 8.2.7 Sensory analysis and tasting - p. 441 55. 8.2.8 Sustainability and waste management - p. 443 56. 8.2.9 Conclusions and further prospects - p. 454 57. Chapter 9. Stone fruit wines - p. 467 58. Chapter 10. Berry and other fruit wines - p. 509 59. Chapter 11. Citrus wines - p. 563 60. Chapter 12. Recent trends in production of wine from tropical fruits - p. 613 61. Chapter 13. Agricultural wines - p. 655 62. Chapter 14. Fortified and sparkling fruit wines - p. 701 63. Chapter 15. Bioactive compounds in fruit wines: Impact of fruit composition and technological operations - p. 743 64. 15.1 Introduction - p. 743 65. 15.2 Major bioactive compounds of fruit wines - p. 744 66. 15.3 Fruit wines technology and bioactive compounds - p. 755 67. 15.4 Conclusions and further prospects - p. 777 68. Chapter 16. Fruit brandies - p. 797 69. Chapter 17. Waste from fruit wine production - p. 841 70. 17.1 Introduction - p. 841 71. 17.2 Unavoidable solid fruit waste - p. 842 72. 17.3 Valorization of fruit/wine by-products and juices - p. 860 73. 17.4 Liquid streams and wastewater - p. 864 74. 17.5 Sustainability in wine industry - p. 876 75. 17.6 Winery carbon footprint - p. 881 76. 17.7 Water footprint assessment of winery and vineyard - p. 881 77. 17.8 Conclusions and further prospects - p. 882 78. Chapter 18. Evolution of innovations in wine technologies - p. 897 79. Chapter 19. Traditional fruit wines and artisanal recipes - p. 929 80. Chapter 20. Concluding remarks and future prospects - p. 975 81. Index - p. 1013
Science and Technology of Fruit Wine Production, Second Edition comprehensively covers non-grape wines while also updating on the most recent scientific developments in their production. Topics covered include how 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. Additionally, chapters on environmental impact and sustainability, consumer preferences, and regulatory aspects of fruit wines are included, making this a must-have, interdisciplinary resource for those in applicable fields and industries.
1. Chapter 1. Introduction - p. 3 2. Chapter 2. Classification and types of fruit wines - p. 47 3. Chapter 3. Microbiology of fruit wine production - p. 89 4. Chapter 4. The chemistry and biochemistry of fruit wine production - p. 139 5. 4.1 Introduction - p. 139 6. 4.2 Alcoholic fermentation - p. 140 7. 4.3 Biochemistry of wine making - p. 141 8. 4.4 Role of enzymes in winemaking - p. 174 9. 4.5 Use of antimicrobials - p. 174 10. 4.6 Fermentation bouquet and yeast flavor compounds - p. 175 11. 4.7 Toxic metabolites of nitrogen metabolism - p. 179 12. 4.8 Chemistry of wine spoilage - p. 181 13. 4.9 Conclusions and further prospects - p. 182 14. Chapter 5. Composition, nutritional, and therapeutic values of fruit and berry wines - p. 197 15. 5.1 Introduction - p. 197 16. 5.2 Composition of fruit and berry wines - p. 198 17. 5.3 Main classes of phenolic compounds from fruit and berry wines with health benefit potential - p. 208 18. 5.4 Nutritional facts - p. 219 19. 5.5 Bioavailability of the major health benefit components of fruit wines - p. 221 20. 5.6 Health benefit potential of different fruit and berry wines - p. 227 21. 5.7 Conclusions and further prospects - p. 245 22. Chapter 6. Advanced analytical techniques for fruit wine analysis - p. 263 23. 6.1 Introduction - p. 263 24. 6.2 Advanced techniques - p. 264 25. 6.3 Ultra advanced techniques - p. 281 26. 6.4 Sensory characteristics and consumer preferences - p. 301 27. 6.5 The artificial intelligence and machine learning for the fruit wines analysis - p. 303 28. 6.6 Conclusions and further prospects - p. 304 29. Section B. Technologies of fruit wine production - p. S2 30. Chapter 7. Engineering aspects of fruit wine production - p. 325 31. Chapter 8. Features of table wine production technology - p. 379 32. SUBCHAPTER 8.1 Pome fruit wines - p. 379 33. 8.1.1 Introduction - p. 379 34. 8.1.2 Popular pome fruits and their role in winemaking - p. 380 35. 8.1.3 Composition and suitability of pome fruits for winemaking - p. 386 36. 8.1.4 Technology for the preparation of apple wine - p. 394 37. 8.1.5 Pear wine/perry - p. 406 38. 8.1.6 Cider - p. 408 39. 8.1.7 Loquat wine - p. 408 40. 8.1.8 Medlar wine - p. 408 41. 8.1.9 Pyracantha wine - p. 409 42. 8.1.10 Toyon wine - p. 409 43. 8.1.11 Quince wine - p. 409 44. 8.1.12 Mixed fruit wines - p. 409 45. 8.1.13 Regulations and standards in pome fruit winemaking - p. 411 46. 8.1.14 Challenges and future outlook - p. 411 47. 8.1.15 Conclusions and further prospects - p. 413 48. 8.2.1 Introduction - p. 427 49. 8.2.2 The production of cider in Spain - p. 427 50. 8.2.3 Still and sparkling ciders - p. 428 51. 8.2.4 Ice ciders - p. 439 52. 8.2.5 Innovations in cider biotechnology - p. 440 53. 8.2.6 Emerging nonthermal technologies - p. 441 54. 8.2.7 Sensory analysis and tasting - p. 441 55. 8.2.8 Sustainability and waste management - p. 443 56. 8.2.9 Conclusions and further prospects - p. 454 57. Chapter 9. Stone fruit wines - p. 467 58. Chapter 10. Berry and other fruit wines - p. 509 59. Chapter 11. Citrus wines - p. 563 60. Chapter 12. Recent trends in production of wine from tropical fruits - p. 613 61. Chapter 13. Agricultural wines - p. 655 62. Chapter 14. Fortified and sparkling fruit wines - p. 701 63. Chapter 15. Bioactive compounds in fruit wines: Impact of fruit composition and technological operations - p. 743 64. 15.1 Introduction - p. 743 65. 15.2 Major bioactive compounds of fruit wines - p. 744 66. 15.3 Fruit wines technology and bioactive compounds - p. 755 67. 15.4 Conclusions and further prospects - p. 777 68. Chapter 16. Fruit brandies - p. 797 69. Chapter 17. Waste from fruit wine production - p. 841 70. 17.1 Introduction - p. 841 71. 17.2 Unavoidable solid fruit waste - p. 842 72. 17.3 Valorization of fruit/wine by-products and juices - p. 860 73. 17.4 Liquid streams and wastewater - p. 864 74. 17.5 Sustainability in wine industry - p. 876 75. 17.6 Winery carbon footprint - p. 881 76. 17.7 Water footprint assessment of winery and vineyard - p. 881 77. 17.8 Conclusions and further prospects - p. 882 78. Chapter 18. Evolution of innovations in wine technologies - p. 897 79. Chapter 19. Traditional fruit wines and artisanal recipes - p. 929 80. Chapter 20. Concluding remarks and future prospects - p. 975 81. Index - p. 1013
