Value added wine making process: Using different fruits - Couverture souple

P., Nazni

 
9783844398021: Value added wine making process: Using different fruits
Couverture souple
ISBN 10 : 3844398023 ISBN 13 : 9783844398021
Editeur : LAP LAMBERT Academic Publishing, 2012

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.

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Présentation de l'éditeur

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.

Biographie de l'auteur

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.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2012
Langue
anglais
ISBN 10 
3844398023
ISBN 13 
9783844398021
Reliure
Broché
Nombre de pages
120
Coordonnées du fabricant
non disponible
Personne responsable
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