Science and Technology of Fruit Wine Production, Second Edition comprehensively covers non-grape wines while also updating on the most recent scientific developments in their production. Topics covered include how 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. Additionally, chapters on environmental impact and sustainability, consumer preferences, and regulatory aspects of fruit wines are included, making this a must-have, interdisciplinary resource for those in applicable fields and industries.
Table of Contents
1. Introduction 2. Classification and Types of Fruit Wines 3. Microbiology of Fruit Wine Production 4. Chemistry of Fruit Wines 5. Composition, Nutritional and Therapeutic Values of Fruit & Berry Wines 6. Advanced Analytical Techniques for Wine Analysis 7. Engineering Aspects Related to Scale-Up of Fruit Wine Production (FWP) 8. Pome Fruit Wines 9. Stone Fruit Wines 10. Berry and Other Fruit Wines 11. Citrus Wines 12. Wines from Tropical Fruits 13. Agricultural Wines 14. Fortified and Sparkling Fruit Wines 15. Impact of Technologies on Bioactive Composition of Fruit Wine Beverages 16. Fruit Brandies 17. Waste from Fruit Wine Production 18. Innovations in Winemaking 19. Technical Guide for Fruit Wine Production 20. Concluding Remarks and Future Prospects
Authors
Maria R. Kosseva European Commission Research Executive Agency, Belgium.
Prof. Kosseva earned her PhD in technical sciences and chemical engineering, before going on to the Bulgarian Academy of Sciences. She further developed her research and teaching skills at the University of Birmingham, United Kingdom, Catholic University of Louvain-la-Neuve, Belgium, the University of Cape Town, South Africa, and Hiroshima University, Japan. The career progression took her also to the University College Dublin, Ireland. As a lecturer, she set up and led a new research laboratory and acted as a director of new MScEng programme in Biopharmaceutical Engineering. Later, at the University of Nottingham, Ningbo China she established a modern teaching laboratory and taught Biochemical and Materials Engineering modules. She has been awarded numerous international research grants by the Japan Society for the Promotion of Science, British Council, Royal Society, Medical Research Council (UK), and Water Research Commission (RSA), among others. Her expertise is in the fields of chemical/bioprocess engineering, waste management, environmental and food biotechnology. She acted as an external scientific consultant to several international companies, e.g., Pfizer International Ltd, Idemitsu Kosan Co Ltd, Sofia Airport, Lyascovets Winery, and Hitachi Plant Engineering Ltd. She works as independent scientific expert/evaluator on several European Commission Scientific Panels. She is an associated member of the Institution of Chemical Engineers, the Asian/European Federations of Biotechnology, and the International Solid Waste Association. Prof. Kosseva has authored about 100 scientific publications, which have been cited more than 2000 times. She is a lead editor of 3 books published by Academic Press/ Elsevier.
Parmjit S. Panesar Sant Longowal Institute of Engineering & Technology, Longowal, Punjab, India.
Dr. Parmjit S. Panesar is a Professor in the Food Biotechnology Research Laboratory, Department of Food Engineering & Technology, S.L. Institute of Engineering and Technology (Deemed University: Established by Govt. of India), Longowal, Punjab. India. In 2005, he has been awarded BOYSCAST (Better Opportunities for Young Scientists in Chosen Areas of Science & Technology) fellowship by Department of Science & Technology (DST), Ministry of Science & Technology, Govt. of India, to carry out advance research in Industrial Biotechnology at Chembiotech labs, University of Birmingham Research Park, UK. His postdoctoral research focused on the development of immobilized cell technology for the production of lactic acid from whey. In 1999, Dr Panesar was awarded Young Scientist Fellowship by Punjab State Council for Science & Technology, India. He has published more than 80 international/national scientific papers, 50 book reviews in peer-reviewed journals, 20 chapters and has authored/edited 05 books. He is also member of the editorial Advisory Boards of national/international Journals including "International Journal of Biological Macromolecules�.
Ant�nio Manuel Jord�o Polytechnic Institute of Viseu. Portugal.
Prof. Ant�nio Manuel Jord�o - is Associate Professor of Oenology at Polytechnic Institute of Viseu, School of Agriculture and member of the Chemistry Research Centre, Portugal. He graduated in Agro-Industrial Engineering from Agronomy Higher Institute of Technical University of Lisbon, and got Master of Food Science and Technology and PhD in Agro-Industrial Engineering from the same institution. He acted as Coordinator of Viticulture and Oenology Technical Course from Polytechnic Institute of Viseu. Member of several research projects and scientific editor of 7 books related to grape and wine composition, and winemaking. He published 55 scientific papers in peer reviewer journals, 20 book chapters and 150 communications for Scientific Congresses. He develops consultancy services to wine companies and research project evaluations for several International/National Innovation Agencies. His research is in the area of grape and wine phenolic composition, and wine technology.
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