Value added wine making process: Using different fruits - Softcover

P., Nazni

Softcover

ISBN 10: 3844398023 ISBN 13: 9783844398021

Verlag: LAP LAMBERT Academic Publishing, 2012

Inhaltsangabe

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.

Details zur Ausgabe

• Verlag: LAP LAMBERT Academic Publishing
• Erscheinungsdatum: 2012
• Sprache: Englisch
• ISBN 10: 3844398023
• ISBN 13: 9783844398021
• Einband: Taschenbuch
• Anzahl der Seiten: 120
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Edicoes Nosso Conhecimento; customerservice@vdm-vsg.de; ; SIA; Riga; 1039; Litauen