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Studies in Production  of Fruit Wines. Edition No. 1 - Product Image

Studies in Production of Fruit Wines. Edition No. 1

  • ID: 1920748
  • January 2012
  • 204 Pages
  • VDM Publishing House

Winemaking is a bioprocess that has its origins in antiquity. Fruit wine is an alcoholic beverage made by fermentation of the fruit juice. Fruit wine is the product of anaerobic fermentation by yeast7 in which the sugars are converted into alcohol & carbon dioxide. The sources of sugar are generally the fruit juices Fruit juice is full of sugar, which could cause weight gain. Consumption of wine, to get the benefits better, should be limited to a glass or two a day, yeast converts some of the sugar during fermentation into alcohol. But the net loss of carbons going from sugar to alcohol is small (as carbon dioxide). These carbons get burned in body or converted into fat. 100 mL of wine contains around 70 kcal, whereas 100 mL of pressed pomegranate juice will contain around 60 kcal . Fruit wines range in taste from dry to very sweet but on average contain the same amount of alcohol as grape wines

Viraj Vishwakantha Jayaweera , Piyankarage.
B.Sc. (University of Sri Jayewardenepura), M.S. and Ph.D. (Georgia State University). Research interests: Photon detection techniques and development of low cost photovoltaic cells. Published 36 technical papers in archival journals and has 3 patents (or applications). Senior scientist at SPD Laboratory Inc, Hamamatsu, Japan.

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