Science And Technology Of Fruit Wine Production - Kosseva Maria (Curatore); Joshi V.K. (Curatore); Panesar P.S. (Curatore) | Libro Academic Press 11/2016 -

home libri books ebook dvd e film top ten sconti 0 Carrello

Torna Indietro

kosseva maria (curatore); joshi v.k. (curatore); panesar p.s. (curatore) - science and technology of fruit wine production

Science and Technology of Fruit Wine Production

; ;

Disponibilità: Normalmente disponibile in 20 giorni

89,98 €
85,48 €

Questo prodotto usufruisce delle SPEDIZIONI GRATIS
selezionando l'opzione Corriere Veloce in fase di ordine.

Pagabile anche con App18 Bonus Cultura e Carta Docenti

Facebook Twitter Aggiungi commento

Spese Gratis


Lingua: Inglese
Pubblicazione: 11/2016

Note Editore

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.

  • 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 employed to make wines from non-grape fruits
  • Explores options for reducing post-harvest losses, which are especially high in developing countries
  • Stimulates research and development efforts in non-grape wines


Dr Maria Kosseva's research and teaching expertise is in the field of chemical and bioprocess engineering, solid waste management and environmental biotechnology. She has contributed to several aspects of biochemical engineering, namely, production of vitamin C, immobilization of bacterial cells and their application in food industry and environmental protection. She participated in the development of new technologies and bioreactor design for use of thermophilic populations in aerobic/anaerobic processes. Her higher education degrees are in chemistry and cybernetics from the University of Sofia in 1979, and her PhD was gained from the Bulgarian Academy of Sciences in 1991. After research spells at the Catholic University of Louvain-la-Neuve (Belgium), and the University of Cape Town (RSA), she headed a number of European-funded and industry-related projects at the University of Birmingham (UK), where she also gained a PGCHE teaching diploma in 2004. Maria worked as a Lecturer at the University College Dublin (UCD), Ireland, where established and led the Microbial Engineering Laboratory. At UCD, she acted as a coordinator of the joint Masters' Programme in Biopharmaceutical Engineering since its launch in 2006. In the past decade she worked as A/Professor in the University of Nottingham Ningbo China. There she established a modern laboratory for undergraduate students studying Biochemical Engineering. Maria has supervised to successful completion more than 10 students for higher degrees. Based on her scientific publications, she has a h-index of 20. Maria is a lead editor of three books: 'Food Industry Wastes: Assessment and Recuperation of Commodities' 1st (2013) and 2nd editions (2020), and 'Science and Technology of Fruit Wine Production' (2017) published by Academic Press, Elsevier.

Dr Kosseva has been an external scientific consultant to a number of international companies, such as Pfizer International Ltd (IRE), Idemitsu Kosan Co Ltd, Sofia Airport (Fuel Department), Petroleum Refinery (BG), Maxsys Ltd (UK), and Hitachi Plant Engineering Ltd (Japan). Maria was awarded numerous international research grants from Japan Society for the Promotion of Science, British Council, Royal Society, Medical Research Council (UK), Foundation of Research and Development (RSA), and Water Research Commission (RSA). Maria is acting as an expert for the European Commission programmes and actions such as IEE, KBBE, and H2020-Marie Sklodowska-Curie. She is a member of the Institution of Chemical Engineers (IChemE), the European Federation of Biotechnology, as well as the International Solid Waste Association.
Professor V.K. Joshi, MSc, PhD, is an eminent scientist and a teacher with more than 35 years research experience in fruit fermentation technology, fermented foods, food toxicology, biocolor, quality assurance, and waste utilization.He is fellow of BRSI and ISHA and life member of AFST(I). He is the former head of the Department of Postharvest Technology and the head of Department of Food Science and Technology, at the same university. A recipient of several awards for research and teaching, he has guided several postgraduate students, authored or edited more than 10 books and more than 300 research, reviews, book chapters and popular articles besides presenting several lead papers in conferences and seminars. He had edited special issue of JSIR in 1998 on advances in biotechnology, and Natural Product Radiant on 'Wine production from Non-Grape fruits' as a Guest Editor. Had organized Summer School of ICAR as a Director, as a Principal Investigator, handled several research projects funded by ICAR, DBT, DST and NHB. Recently, he retired from the university service and is engaged in editing as Editor-in-chief of International Journal Food and Fermentation Technology besides several other journals , writing/ editing books, providing consultancy on wine production technology, carrying out academic pursuits including scientific input as a member of panel on "Food Contaminants and "Standards of Alcoholic Beverages of FSSAI.


Wine fermentation technology, waste utilization, biocolour, food fermentation, food microbiology , food processing
Dr. P.S. Panesar is working as Professor, 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

Altre Informazioni



Condizione: Nuovo
Dimensioni: 235 x 191 mm
Formato: Copertina rigida
Pagine Arabe: 756

Utilizziamo i cookie di profilazione, anche di terze parti, per migliorare la navigazione, per fornire servizi e proporti pubblicità in linea con le tue preferenze. Se vuoi saperne di più o negare il consenso a tutti o ad alcuni cookie clicca qui. Chiudendo questo banner o proseguendo nella navigazione acconsenti all’uso dei cookie.