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.
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