Science Technology Fruit Wine (20 results)

Hardcover. Condition: New.

Condition: New.

Condition: New. In English.

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: As New. Unread book in perfect condition.

Hardcover. Condition: Brand New. 785 pages. 7.58x2.18x9.54 inches. In Stock.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Gebunden. Condition: New. Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties Provides a single-volume resource that consolidates the research findings and developed technology.

Hardcover. Condition: new. Hardcover. Science and Technology of Fruit Wine Production Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Condition: New. 2026. 2nd Edition. hardcover. . . . . .

Condition: New. Covers new research linked to microbiology, chemistry, and chemical engineering in fruit wine productionExamines the nutritional, antioxidant, and antimicrobial properties of fruit winesExplores innovations in analytical techniques.

Hardcover. Condition: new. Hardcover. Science and Technology of Fruit Wine Production Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Hardcover. Condition: Brand New. 785 pages. 7.58x2.18x9.54 inches. In Stock.

Condition: New. 2026. 2nd Edition. hardcover. . . . . . Books ship from the US and Ireland.

Hardcover. Condition: new. Hardcover. Science and Technology of Fruit Wine Production Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Condition: new. Questo è un articolo print on demand.

Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 756 pp. Englisch. …

Hardcover. Condition: Brand New. 1st edition. 756 pages. 9.40x7.10x1.70 inches. In Stock. This item is printed on demand.

Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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. …