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.
1. Introduction - p. xxi 2. Chapter 1. Science and Technology of Fruit Wines: An Overview - p. 1 3. 1. Introduction - p. 1 4. 2. Origin and History of Wine - p. 2 5. 3. Role of Wine as Food and Its Health Benefits - p. 6 6. 4. Fruit Wines, Their Types and Diversity - p. 8 7. 5. Fruit Cultivation Practices and Their Varieties - p. 10 8. 6. Role of Genetic Engineering in Wine - p. 25 9. 7. Technology of Fruit Wine Production - p. 33 10. 8. General Methods for Fruit Winemaking - p. 35 11. 9. Technology of Wine Production From Various Fruits - p. 37 12. 10. Special Wines - p. 38 13. 11. Nongrape Fruit Wine Industry: Global Status - p. 46 14. 12. Summary and Future Strategies - p. 57 15. Chapter 2. Microbiology of Fruit Wine Production - p. 73 16. Chapter 3. Chemistry of Fruit Wines - p. 105 17. 1. Introduction - p. 105 18. 2. Types of fermentation - p. 106 19. 3. Chemistry of Winemaking - p. 107 20. 4. Role of Enzymes in Winemaking - p. 133 21. 5. Use of Antimicrobials - p. 133 22. 6. Malolactic Fermentation - p. 133 23. 7. Fermentation Bouquet and Yeast Flavor Compounds - p. 135 24. 8. Chemical Changes Occurring During Fermentation of Sparkling and Fortified Wines - p. 137 25. 9. Toxic Metabolites of Nitrogen Metabolism - p. 139 26. 10. Chemistry of Wine Spoilage - p. 142 27. 11. Composition and Nutritional Significance of Wine - p. 143 28. 12. Summary and Future Outlook - p. 157 29. Chapter 4. Composition, Nutritional, and Therapeutic Values of Fruit and Berry Wines - p. 177 30. 1. Composition of Fruit and Berry Wines - p. 178 31. 2. Main Classes of Phenolic Compounds From Fruit and Berry Wines With Health Benefit Potential - p. 186 32. 3. Nutritional Facts - p. 195 33. 4. Enzymatic Transformations of Phenolic Compounds During Vinification - p. 196 34. 5. Bioavailability of the Major Health Benefit Components of Fruit Wines - p. 197 35. 6. Health Benefit Potential of Different Fruit and Berry Wines - p. 203 36. 7. Conclusions - p. 214 37. Chapter 5. Methods of Evaluation of Fruit Wines - p. 227 38. Chapter 6. Chemical Engineering Aspects of Fruit Wine Production - p. 253 39. Chapter 7. Specific Features of Table Wine Production Technology - p. 295 40. Subchapter 7.1. Pome Fruit Wines: Production Technology - p. 295 41. Subchapter 7.2. Stone Fruit Wines - p. 348 42. Subchapter 7.3. Berry and Other Fruit Wines - p. 382 43. Subchapter 7.4. Citrus Wines - p. 410 44. Subchapter 7.5. Production of Wine From Tropical Fruits - p. 441 45. Chapter 8. Technology for the Production of Agricultural Wines - p. 463 46. Chapter 9. Technology for Production of Fortified and Sparkling Fruit Wines - p. 487 47. Chapter 10. Fruit Brandies - p. 531 48. Chapter 11. Waste From Fruit Wine Production - p. 557 49. Chapter 12. Biorefinery Concept Applied to Fruit Wine Wastes - p. 599 50. Chapter 13. Innovations in Winemaking - p. 617 51. 1. Introduction - p. 617 52. 2. Basic Winemaking - p. 622 53. 3. Innovations in the Vineyard/ORCHARD - p. 625 54. 4. Winery Innovations - p. 631 55. 5. Sparkling Wines - p. 644 56. 6. Fortified Wines - p. 647 57. 7. Sensory Evaluation - p. 649 58. 8. Authenticity - p. 652 59. 9. Future Prospects - p. 653 60. Chapter 14. Technical Guide for Fruit Wine Production - p. 663 61. Index - p. 705
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.
1. Introduction - p. xxi 2. Chapter 1. Science and Technology of Fruit Wines: An Overview - p. 1 3. 1. Introduction - p. 1 4. 2. Origin and History of Wine - p. 2 5. 3. Role of Wine as Food and Its Health Benefits - p. 6 6. 4. Fruit Wines, Their Types and Diversity - p. 8 7. 5. Fruit Cultivation Practices and Their Varieties - p. 10 8. 6. Role of Genetic Engineering in Wine - p. 25 9. 7. Technology of Fruit Wine Production - p. 33 10. 8. General Methods for Fruit Winemaking - p. 35 11. 9. Technology of Wine Production From Various Fruits - p. 37 12. 10. Special Wines - p. 38 13. 11. Nongrape Fruit Wine Industry: Global Status - p. 46 14. 12. Summary and Future Strategies - p. 57 15. Chapter 2. Microbiology of Fruit Wine Production - p. 73 16. Chapter 3. Chemistry of Fruit Wines - p. 105 17. 1. Introduction - p. 105 18. 2. Types of fermentation - p. 106 19. 3. Chemistry of Winemaking - p. 107 20. 4. Role of Enzymes in Winemaking - p. 133 21. 5. Use of Antimicrobials - p. 133 22. 6. Malolactic Fermentation - p. 133 23. 7. Fermentation Bouquet and Yeast Flavor Compounds - p. 135 24. 8. Chemical Changes Occurring During Fermentation of Sparkling and Fortified Wines - p. 137 25. 9. Toxic Metabolites of Nitrogen Metabolism - p. 139 26. 10. Chemistry of Wine Spoilage - p. 142 27. 11. Composition and Nutritional Significance of Wine - p. 143 28. 12. Summary and Future Outlook - p. 157 29. Chapter 4. Composition, Nutritional, and Therapeutic Values of Fruit and Berry Wines - p. 177 30. 1. Composition of Fruit and Berry Wines - p. 178 31. 2. Main Classes of Phenolic Compounds From Fruit and Berry Wines With Health Benefit Potential - p. 186 32. 3. Nutritional Facts - p. 195 33. 4. Enzymatic Transformations of Phenolic Compounds During Vinification - p. 196 34. 5. Bioavailability of the Major Health Benefit Components of Fruit Wines - p. 197 35. 6. Health Benefit Potential of Different Fruit and Berry Wines - p. 203 36. 7. Conclusions - p. 214 37. Chapter 5. Methods of Evaluation of Fruit Wines - p. 227 38. Chapter 6. Chemical Engineering Aspects of Fruit Wine Production - p. 253 39. Chapter 7. Specific Features of Table Wine Production Technology - p. 295 40. Subchapter 7.1. Pome Fruit Wines: Production Technology - p. 295 41. Subchapter 7.2. Stone Fruit Wines - p. 348 42. Subchapter 7.3. Berry and Other Fruit Wines - p. 382 43. Subchapter 7.4. Citrus Wines - p. 410 44. Subchapter 7.5. Production of Wine From Tropical Fruits - p. 441 45. Chapter 8. Technology for the Production of Agricultural Wines - p. 463 46. Chapter 9. Technology for Production of Fortified and Sparkling Fruit Wines - p. 487 47. Chapter 10. Fruit Brandies - p. 531 48. Chapter 11. Waste From Fruit Wine Production - p. 557 49. Chapter 12. Biorefinery Concept Applied to Fruit Wine Wastes - p. 599 50. Chapter 13. Innovations in Winemaking - p. 617 51. 1. Introduction - p. 617 52. 2. Basic Winemaking - p. 622 53. 3. Innovations in the Vineyard/ORCHARD - p. 625 54. 4. Winery Innovations - p. 631 55. 5. Sparkling Wines - p. 644 56. 6. Fortified Wines - p. 647 57. 7. Sensory Evaluation - p. 649 58. 8. Authenticity - p. 652 59. 9. Future Prospects - p. 653 60. Chapter 14. Technical Guide for Fruit Wine Production - p. 663 61. Index - p. 705
