Value added wine making process : Using different fruits

P. Nazni

ISBN 10: 3844398023 / ISBN 13: 9783844398021

Published by LAP Lambert Academic Publishing, 2012

About this Item

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

Bibliographic Details

• Title: Value added wine making process : Using different fruits
• Publisher: LAP Lambert Academic Publishing
• Publication Date: 2012
• Language: English
• ISBN 10: 3844398023
• ISBN 13: 9783844398021
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 22W x 15H x 0.7D centimeters 22 centimeters width by 15 centimeters height by 0.7 centimeters depth
• Weight: 195 grams

About this title

Synopsis

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.

About the Author

Dr.P.Nazni is Doctorate in Food Science & Nutrition, working as Associate Professor & Head, Department of Food Science, Periyar University, Salem, Tamil Nadu, India.She has 13 years of Research/Teaching experience, published 40 papers in peer-reviewed National & International journals, visited many countries and Founder President of IIFANS.