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Science and Technology of Fruit Wine Production
Language: English
Published by Academic Press 2016-11-22, 2016
ISBN 10: 0128008504 ISBN 13: 9780128008508
£ 72.49
£ 15.49 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketHardcover. Condition: New.
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Condition: New.
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Condition: New.
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Science and Technology of Fruit Wine Production
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 101.49
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Science and Technology of Fruit Wine Production
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 101.48
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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Condition: New.
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Condition: New.
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Condition: As New. Unread book in perfect condition.
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Condition: New.
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Hardcover. Condition: Brand New. 785 pages. In Stock.
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Science and Technology of Fruit Wine Production
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 112.92
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
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Condition: New.
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Condition: New.
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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.
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Science and Technology of Fruit Wine Production (Hardcover)
Language: English
Published by Elsevier Science Publishing Co Inc, San Diego, 2026
ISBN 10: 0443383170 ISBN 13: 9780443383175
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.
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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.
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Hardcover. Condition: Brand New. 785 pages. 7.58x2.18x9.54 inches. In Stock.
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Science and Technology of Fruit Wine Production (Hardcover)
Language: English
Published by Elsevier Science Publishing Co Inc, San Diego, 2026
ISBN 10: 0443383170 ISBN 13: 9780443383175
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.
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Science and Technology of Fruit Wine Production
Language: English
Published by Elsevier Science Jul 2026, 2026
ISBN 10: 0443383170 ISBN 13: 9780443383175
Buch. Condition: Neu. Neuware - 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.
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Condition: new. Questo è un articolo print on demand.
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Science and Technology of Fruit Wine Production
Language: English
Published by Elsevier Inc Nov 2016, 2016
ISBN 10: 0128008504 ISBN 13: 9780128008508
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
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.
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Hardcover. Condition: Brand New. 1st edition. 756 pages. 9.40x7.10x1.70 inches. In Stock. This item is printed on demand.
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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.
