Value added wine making process : Using different fruits

Language: English

Published by LAP Lambert Academic Publishing, 2012

3844398023 / 9783844398021

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Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH

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nach der Bestellung gedruckt Neuware - Printed after ordering - Fruits are undoubtedly mans oldest food. The techniques of fruit culture and fruit utilization also received the attention of man at a very early stage. Fruit is attributed as protective foods and these provide kinetic energy to the body. Fruit wines are fermented alcoholic beverages made from a variety of base ingredients (other than grapes). Fruit wines have traditionally been popular with home winemakers. Few foods other than grapes have the balanced quantities of sugar, acid, tannin, nutritive salts for yeast feeding and water to naturally produce a stable and drinkable wine. Many kinds of fruit have a natural acid content which would be too high to produce a savory and pleasant fruit wine in undiluted form. Virtually wine can be made from any substrate having sufficient fermentable sugar, nitrogen source and other requirements for yeast growth. Like many conventional white wines, fruit wines often do not improve with bottle age and are usually meant to be consumed within a year of bottling. This book reveals the qualitative changes occurred during value added wine making process using different fruits commonly available in India.…

Seller Inventory # 9783844398021

Title
Value added wine making process : Using different fruits
Author
P. Nazni
Publisher
LAP Lambert Academic Publishing
Publication year
2012
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
3844398023
ISBN 13
9783844398021
Item weight
195 grams
Dimensions
22.00x15.00x0.70 cm

AHA-BUCH GmbH

Einbeck, Germany

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AbeBooks seller since August 14, 2006

Shipping rates from Germany to U.S.A.

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