Science and Technology of Fruit Wine Production, Second Edition comprehensively covers non-grape wines while also updating on the most recent scientific developments in their production. Topics covered include how fruit wines have shown great evolution in terms of the diversity and cultivation of fruits used, innovations in fermentation, techniques for flavor improvement, and new knowledge about the nutritional value of some of the components found in these beverages. Additionally, chapters on environmental impact and sustainability, consumer preferences, and regulatory aspects of fruit wines are included, making this a must-have, interdisciplinary resource for those in applicable fields and industries. - Covers new research linked to microbiology, chemistry, and chemical engineering in fruit wine production- Examines the nutritional, antioxidant, and antimicrobial properties of fruit wines- Explores innovations in analytical techniques for fruit wine, with an emphasis on sensory qualities- Details sustainable, potential fruit wine production chains and considers regulatory aspects- Analyzes consumer perception and acceptability of contemporary fruit wine
