Articoli correlati a Value added wine making process: Using different fruits
Sinossi
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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L'autore
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.
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Value added wine making process : Using different fruits
Editore:
LAP Lambert Academic Publishing, 2012
ISBN 10: 3844398023
ISBN 13: 9783844398021
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Da: AHA-BUCH GmbH, Einbeck, Germania
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Taschenbuch. Condizione: Neu. 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. Codice articolo 9783844398021
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Value added wine making process
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LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3844398023
ISBN 13: 9783844398021
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: P. NazniDr.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 . Codice articolo 5477269
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Value added wine making process | Using different fruits
Editore:
LAP Lambert Academic Publishing, 2012
ISBN 10: 3844398023
ISBN 13: 9783844398021
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Da: preigu, Osnabrück, Germania
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Taschenbuch. Condizione: Neu. Value added wine making process | Using different fruits | P. Nazni | Taschenbuch | Englisch | LAP Lambert Academic Publishing | EAN 9783844398021 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Codice articolo 106344854
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Value added wine making process: Using different fruits
Editore:
LAP LAMBERT Academic Publishing, 2012
ISBN 10: 3844398023
ISBN 13: 9783844398021
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Da: Mispah books, Redhill, SURRE, Regno Unito
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Paperback. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book. Codice articolo ERICA79638443980236
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