Science and Technology of Fruit Wine Production

Maria R. Kosseva, Parmjit S. Panesar, António Manuel Jordão (Herausgeber)

Buch | Hardcover

785 Seiten

2026 | 2nd edition
Academic Press Inc (Verlag)
978-0-443-38317-5 (ISBN)

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Science and Technology of Fruit Wine Production builds and expands upon the knowledge of the first edition. This work comprehensively covers non-grape wines and updates on the most recent scientific developments in their production. In the past decade, 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. All of these topics will be explored in Science and Technology of Fruit Wine Production. Additionally, chapters on environmental impact and sustainability, consumer preferences, and regulatory aspects of fruit wine will also be included, making this a must-have, interdisciplinary resource for those in applicable fields and industries.

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. 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. Prof. António Manuel Jordão - 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.

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

Erscheint lt. Verlag	1.7.2026
Verlagsort	San Diego
Sprache	englisch
Maße	191 x 235 mm
Gewicht	450 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-443-38317-0 / 0443383170
ISBN-13	978-0-443-38317-5 / 9780443383175
Zustand	Neuware