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Título Science and technology of fruit wine production / edited by Maria R. Kosseva, V.K. Joshi, P.S. Panesar.

Publicación [London, United Kingdom] : Academic Press is an imprint of Elsevier, 2016, c2017.
Descripción física 1 online resource.
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
Colección ScienceDirect 2015/16
Contiene: Front Cover; Science and Technology of Fruit Wine Production; Science and Technology of Fruit Wine Production; Copyright; Contents; List of Contributors; Preface; Introduction; REFERENCES; 1 -- SCIENCE AND TECHNOLOGY OF FRUIT WINES: AN OVERVIEW; 1. INTRODUCTION; 2. ORIGIN AND HISTORY OF WINE; 2.1 ORIGIN OF WINE, YEAST, BARRELS, AND CHIPS; 2.2 HISTORY OF WINE; 2.3 ALCOHOLIC FERMENTATION; 3. ROLE OF WINE AS FOOD AND ITS HEALTH BENEFITS; 4. FRUIT WINES, THEIR TYPES AND DIVERSITY; 4.1 CLASSIFICATION OF WINE; 4.2 TYPES OF FRUIT WINES; 5. FRUIT CULTIVATION PRACTICES AND THEIR VARIETIES
5.1 NONGRAPE FRUITS USED FOR WINEMAKING5.2 CULTURAL PRACTICES AFFECTING WINE QUALITY; 5.2.1 Apple; 5.2.2 Apricot; 5.2.3 Banana; 5.2.4 Berries; 5.2.5 Cashew Nut; 5.2.6 Cherry; 5.2.7 Jamun; 5.2.8 Mandarin Orange; 5.2.9 Kiwifruit; 5.2.10 Lychee; 5.2.11 Loquat; 5.2.12 Mango; 5.2.13 Passion Fruit; 5.2.14 Peach; 5.2.15 Pear; 5.2.16 Persimmon; 5.2.17 Plum; 5.2.18 Pomegranate; 5.2.19 Strawberry; 6. ROLE OF GENETIC ENGINEERING IN WINE; 6.1 GENETIC MODIFICATION OF PLANTS; 6.1.1 Improvement of Traits; 6.1.2 Methods of Genetic Transformation; 6.2 GENETIC ENGINEERING OF WINE YEAST
6.3 SPECIFIC TARGETS FOR WINE YEAST GENETIC ENGINEERING6.3.1 Improvement in Fermentation Process; 6.3.2 Improvement in Processing of Wine; 6.3.3 Control of Microbial Spoilage; 6.3.4 Improvement in Wine Wholesomeness; 6.3.5 Improvement in Sensory Qualities; 6.4 CONCERNS ASSOCIATED WITH THE USE OF GENETICALLY MODIFIED YEASTS; 7. TECHNOLOGY OF FRUIT WINE PRODUCTION; 7.1 GENERAL ASPECTS AND PROBLEMS IN THE PRODUCTION OF FRUIT WINES; 7.2 REQUIRED RAW MATERIALS; 7.3 FRUIT COMPOSITION AND MATURITY; 7.4 SCREENING OF SUITABLE VARIETIES; 7.5 MICROBIOLOGY OF FERMENTATION
8. GENERAL METHODS FOR FRUIT WINEMAKING8.1 PREPARATION OF YEAST STARTER CULTURE; 8.2 PREPARATION OF MUST; 8.3 FERMENTATION; 8.4 SIPHONING/RACKING; 8.5 MATURATION; 8.6 CLARIFICATION; 8.7 PASTEURIZATION; 9. TECHNOLOGY OF WINE PRODUCTION FROM VARIOUS FRUITS; 10. SPECIAL WINES; 10.1 VERMOUTH; 10.2 SPARKLING WINE; 11. NONGRAPE FRUIT WINE INDUSTRY: GLOBAL STATUS; 11.1 FACTORS INFLUENCING FRUIT WINE PRODUCTION; 11.2 GLOBAL PRODUCTION OF FRUIT WINES; 11.2.1 Apple Wine/Cider; 11.2.2 Plum Wine; 11.2.3 Pineapple Wine; 11.2.4 Cherry Wine; 11.2.5 Jamun Wine; 11.2.6 Strawberry Wine; 11.2.7 Banana Wine
11.2.8 Kiwi Wine11.2.9 Citrus Wine; 11.3 COUNTRY-WISE STATUS OF FRUIT WINES; 11.3.1 India; 11.3.2 China; 11.3.3 Japan; 11.3.4 United States; 11.3.5 United Kingdom; 11.3.6 Canada; 11.3.7 Australia; 12. SUMMARY AND FUTURE STRATEGIES; REFERENCES; WEBSITES; 2 -- MICROBIOLOGY OF FRUIT WINE PRODUCTION; 1. INTRODUCTION; 2. MICROBIAL BIODIVERSITY DETECTED DURING FRUIT WINE PRODUCTION; 2.1 YEASTS; 2.2 KILLER YEAST IN WINE FRUITS; 2.3 LACTIC ACID BACTERIA; 3. SELECTION OF YEAST AS STARTER CULTURES FOR PRODUCTION OF FRUIT WINES; 3.1 INOCULATION WITH MIXED YEAST CULTURES
Materia Fruit wines.
Fruit wines. (OCoLC)fst00935737
Autor secundario Kosseva, Maria.
Joshi, V. K.
Panesar, P. S.
OTRO SOPORTE Original 9780128008508 0128008504
ISBN 0128010347 (ebk)
9780128010341
0128008504
9780128008508