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Softcover/Paperback. Condizione: Gut. 144 S. Good condition. Ex Library. With numerous figures. Sprache: Englisch Gewicht in Gramm: 345.

Condizione: Buone. italiano Condizioni dell'esterno: Buone Condizioni dell'interno: Molto buone.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New. In English.

Condizione: As New. Unread book in perfect condition.

Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Gebunden. Condizione: New. 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.

Gebunden. Condizione: New. Roji Balaji Waghmare is an Assistant Professor in the Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India. She has worked extensively on different drying techniques of food products, including freeze-drying.Manoj K.

Hardcover. Condizione: new. Hardcover. Science and Technology of Fruit Wine Production Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Condizione: New. 2026. 2nd Edition. hardcover. . . . . .

Condizione: New. Covers new research linked to microbiology, chemistry, and chemical engineering in fruit wine productionExamines the nutritional, antioxidant, and antimicrobial properties of fruit winesExplores innovations in analytical techniques.

Condizione: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.…

Hardcover. Condizione: new. Hardcover. Science and Technology of Fruit Wine Production Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Condizione: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.…

Condizione: New. 2026. 2nd Edition. hardcover. . . . . . Books ship from the US and Ireland.

Hardcover. Condizione: Brand New. 785 pages. 7.58x2.18x9.54 inches. In Stock.

Hardcover. Condizione: new. Hardcover. Science and Technology of Fruit Wine Production Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Bonn 2004, 144 pp., photos/ textill./ tables, softcover (code Sc-250).

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 756 pp. Englisch. …

Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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. …