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Science and Technology of Fruit Wine Production
Angielski
484 b
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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.
- Covers new research linked to microbiology, chemistry and chemical engineering of the fruit wine production
- Examines the nutritional, antioxidant, and antimicrobial properties of fruit wines
- Explores the innovations in analytical techniques for fruit wine analysis, with emphasis on sensory qualities
- Details the sustainable potential fruit wine production chains and considers regulatory aspects
- Analyzes consumer perception and acceptability of contemporary fruit wines
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