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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > Winemaking technology

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Science and Technology of Fruit Wine Production (Hardcover) Loot Price: R3,575
Discovery Miles 35 750
Science and Technology of Fruit Wine Production (Hardcover): Maria Kosseva, V.K. Joshi, P. S. Panesar

Science and Technology of Fruit Wine Production (Hardcover)

Maria Kosseva, V.K. Joshi, P. S. Panesar

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Loot Price R3,575 Discovery Miles 35 750 | Repayment Terms: R335 pm x 12*

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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.

General

Imprint: Academic Press Inc
Country of origin: United States
Release date: November 2016
Editors: Maria Kosseva • V.K. Joshi • P. S. Panesar
Dimensions: 235 x 191 x 43mm (L x W x T)
Format: Hardcover - Cloth over boards
Pages: 756
ISBN-13: 978-0-12-800850-8
Categories: Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > Winemaking technology
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LSN: 0-12-800850-4
Barcode: 9780128008508

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