Title Wine : types, production, and health / Arthur S. Peeters, editor.

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New York : Nova Science Publishers, c2012.

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Online ebook via EBSCO. Access restricted to current Rider University students, faculty, and staff.
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Description	1 online resource.
	text file
Series	Food science and technology
	Food and beverage consumption and health
	Food and beverage consumption and health series.
	Food science and technology (Academic Press)
Bibliography	Includes bibliographical references and index.
Contents	WINE ; WINE ; CONTENTS ; PREFACE ; WINES FROM TROPICAL PLANTS: PROCESSING, MICROBIOLOGICAL, CHEMICAL AND HEALTH ASPECTS ; ABSTRACT ; INTRODUCTION; RICE-BASED WINES ; Introduction; Production Processes and Characteristics of Rice Wine ; Microbiology Associated with Fermentation System of Rice Wine ; Chemical Properties Associated with Flavor and Aroma of Rice Wine ; Health Aspects Associated with Beneficial Bioactive Compounds Rice Wines ; Health Aspects Associated with Toxins in Rice Wines; TROPICAL FRUIT WINES ; Introduction.
	Production Process and Microorganisms Associated with Fermentation System of Tropical Fruit Wines Specific Types of Tropical Fruit Wines ; Mango Wines ; Orange Wines ; Pineapple Wines ; Health Aspects Associated with Beneficial Bioactive Compounds in Tropical Fruit Wines ; Health Aspects Associated with Toxins in Tropical Fruit Wines ; PALM WINES; Introduction ; Production Process and Characteristic of Palm Wines ; Microorganisms Associated with Palm Wine Fermentation; Chemical Properties Associated with Flavor and Aroma of Palm Wine.
	Health Aspects Associated with Beneficial Bioactive Compounds in Palm Wines Health Aspects Associated with Toxins in Palm Wines ; MEDICINAL WINES FROM TROPICAL HERBS ; Introduction; Wine from Black Galingale Root (Krachai-Dum) ; Ginger Wine ; Noni Wine; Roselle Wine; REFERENCE ; EFFECT OF WINEMAKING TECHNIQUES ON BIOACTIVE COMPOUNDS IN WHITE AND RED WINE ; ABSTRACT ; 1. INTRODUCTION; 2. SENSORY ROLE OF PHENOLS ; 2.1. Wine Color; 2.2. Wine Taste ; 3. CHEMICAL STRUCTURE OF MAIN PHENOLIC COMPOUNDS IN GRAPES ; 3.1. Flavonoids ; 3.1.1. Anthocyanins ; 3.1.2 Flavanols ; 3.1.3. Flavonols.
	3.2. Non-Flavonoids 3.2.1. Simple Phenolics ; 3.2.2. Hydroxybenzoic and Hydroxycinnamic Acids; 3.2.3 Stilbenes ; 4. GRAPE MORPHOLOGY AND PHENOLIC DISTRIBUTION ; 4.1. Grapevine Cultivars and Phenolic Content in Wines ; 5. STYLES OF RED AND WHITE TABLE WINES; 6. WINEMAKING TECHNIQUES TO IMPROVE PHENOL EXTRACTION ; 6.1. Extraction Factors ; 6.2. Pre-Fermentation Practice; 6.3. Maceration and the Effect of Time ; 6.4. Cold Maceration; 6.5. Thermovinification ; 6.6. Saignée ; 6.7. Pump-over and Pump-down; 6.8. Fermentation Temperature ; 6.9. Sulfur Dioxide Effects.
	6.10. Use of Pectolytic Enzymes 6.11. Carbonic Maceration; 6.12. Fining Agents ; 7. WINE AND HEALTH ; CONCLUSION ; REFERENCES ; MICRO-OXYGENATION OF RED WINE: CHEMISTRY AND SENSORY ASPECTS ; ABSTRACT ; 1. MOX AND CHEMISTRY OF WINE ; 1.1. Introduction ; 1.2. Oxygen Solubility and Consumption in Wine ; 1.3. Oxygen and Polyphenols Reactions ; 2. MOX TECHNIQUE ; 2.1. Definition and Background ; 2.2. The Technology: Incorporation of Oxygen into Wine ; A) Micro-Bullage System ; B) Semi-Permeable Membrane System ; C) HDPE Tanks ; D) Electrochemical Micro-Oxygenation (ELMOX)
Local Note	eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Language	English.
Subject	Wine and wine making -- Analysis.
	Wine and wine making -- Analysis.
	Wine and wine making -- Microbiology.
	Wine and wine making -- Microbiology.
Genre/Form	Electronic books.
	Electronic books.
Added Author	Peeters, Arthur S.
Other Form:	Print version: Wine New York : Nova Science Publishers, c2012. 9781614706359 (hardcover) (DLC) 2011026751
ISBN	9781614706359 (hardcover)
	1614706352
	9781614708049 (ebook)
	1614708045
	9781614708049

Title Wine : types, production, and health / Arthur S. Peeters, editor.

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