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Science and Technology of Fruit Wine Production [Kõva köide]

Edited by (Former Professor and HeadDepartment of Food Science,Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India), Edited by (European Commission Research Executive Agency, Belgium), Edited by (Sant Longowal Institute of )
  • Formaat: Hardback, 756 pages, kõrgus x laius: 235x191 mm, kaal: 1680 g
  • Ilmumisaeg: 22-Nov-2016
  • Kirjastus: Academic Press Inc
  • ISBN-10: 0128008504
  • ISBN-13: 9780128008508
Teised raamatud teemal:
Science and Technology of Fruit Wine ProductionSuurem pilt
  • Formaat: Hardback, 756 pages, kõrgus x laius: 235x191 mm, kaal: 1680 g
  • Ilmumisaeg: 22-Nov-2016
  • Kirjastus: Academic Press Inc
  • ISBN-10: 0128008504
  • ISBN-13: 9780128008508
Teised raamatud teemal:
Püsilink: https://www.kriso.ee/db/9780128008508.html
Märksõnad:

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.

This unique book covers the production of wines from non-grape fruits, highlighting fruit wines and their production. It provides consolidated information on the state-of-art-technology of wine production, covering topics such as quality characteristics and the present status of wine production from fruits other than grapes.

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.

  • 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 employed to make wines from non-grape fruits
  • Explores options for reducing post-harvest losses, which are especially high in developing countries
  • Stimulates research and development efforts in non-grape wines

Muu info

This comprehensive resource covers the production of wines from non-grape fruits including their composition, chemistry, microbiology, quality of raw material, medicinal values, wine quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines and brandies.
List of Contributors
xvii
Preface xix
Introduction xxi
Chapter 1 Science and Technology of Fruit Wines: An Overview
1(72)
V.K. Joshi
P.S. Panesar
V.S. Rana
S. Kaur
1 Introduction
1(1)
2 Origin and History of Wine
2(4)
2.1 Origin of Wine, Yeast, Barrels, and Chips
3(2)
2.2 History of Wine
5(1)
2.3 Alcoholic Fermentation
6(1)
3 Role of Wine as Food and Its Health Benefits
6(2)
4 Fruit Wines, Their Types and Diversity
8(2)
4.1 Classification of Wine
8(1)
4.2 Types of Fruit Wines
9(1)
5 Fruit Cultivation Practices and Their Varieties
10(15)
5.1 Nongrape Fruits Used for Winemaking
11(2)
5.2 Cultural Practices Affecting Wine Quality
13(12)
6 Role of Genetic Engineering in Wine
25(8)
6.1 Genetic Modification of Plants
25(1)
6.2 Genetic Engineering of Wine Yeast
26(2)
6.3 Specific Targets for Wine Yeast Genetic Engineering
28(4)
6.4 Concerns Associated With the Use of Genetically Modified Yeasts
32(1)
7 Technology of Fruit Wine Production
33(2)
7.1 General Aspects and Problems in the Production of Fruit Wines
33(1)
7.2 Required Raw Materials
33(1)
7.3 Fruit Composition and Maturity
34(1)
7.4 Screening of Suitable Varieties
34(1)
7.5 Microbiology of Fermentation
34(1)
8 General Methods for Fruit Winemaking
35(2)
8.1 Preparation of Yeast Starter Culture
35(1)
8.2 Preparation of Must
35(1)
8.3 Fermentation
35(1)
8.4 Siphoning/Racking
36(1)
8.5 Maturation
37(1)
8.6 Clarification
37(1)
8.7 Pasteurization
37(1)
9 Technology of Wine Production From Various Fruits
37(1)
10 Special Wines
38(8)
10.1 Vermouth
38(8)
10.2 Sparkling Wine
46(1)
11 Nongrape Fruit Wine Industry: Global Status
46(11)
11.1 Factors Influencing Fruit Wine Production
46(3)
11.2 Global Production of Fruit Wines
49(5)
11.3 Country-Wise Status of Fruit Wines
54(3)
12 Summary and Future Strategies
57(16)
References
58(15)
Chapter 2 Microbiology of Fruit Wine Production
73(32)
F. Matei
M.R. Kosseva
1 Introduction
73(1)
2 Microbial Biodiversity Detected During Fruit Wine Production
74(5)
2.1 Yeasts
74(2)
2.2 Killer Yeast in Wine Fruits
76(2)
2.3 Lactic Acid Bacteria
78(1)
3 Selection of Yeast as Starter Cultures for Production of Fruit Wines
79(5)
3.1 Inoculation With Mixed Yeast Cultures
80(1)
3.2 Inoculation With Pure Yeast Cultures
81(1)
3.3 Procedures for Preparation of the Inocula for Fruit Wines
82(2)
4 Factors Affecting the Yeast Growth During Fruit Wine Fermentation
84(1)
4.1 Temperature
84(1)
4.2 Acidity
84(1)
4.3 Sugar Concentration
84(1)
4.4 Aeration
84(1)
4.5 Ethanol Concentration
85(1)
5 Malolactic Fermentation in Fruit Wines
85(1)
6 Use of Immobilized Biocatalysts in Winemaking
86(4)
6.1 Methods of Immobilization
86(2)
6.2 Applications of Immobilized Biocatalyst Technology in Enology
88(2)
7 Spoilage of Fruit Wines
90(3)
7.1 Must Spoilage
91(1)
7.2 Spoilage During Malolactic Fermentation
91(1)
7.3 Postfermentative Spoilage
91(2)
7.4 Fruit Wine Spoilage Prevention
93(1)
8 Microbiological Analysis in Fruit Winemaking
93(3)
8.1 Monitoring Yeast Population Development During Alcoholic Fermentation
93(1)
8.2 Detecting Spoiling Microorganisms During Fruit Winemaking
94(2)
8.3 Mycotoxins Detection
96(1)
9 Genetically Modified Microorganisms for Fruit Winemaking
96(2)
9.1 Methods for Wine-Yeast Development
97(1)
9.2 Genetically Engineered Wine-Yeast Strains
97(1)
9.3 Legislation and Consumer Behavior on Genetically Modified Microorganisms
98(1)
10 Conclusions
98(7)
References
99(6)
Chapter 3 Chemistry of Fruit Wines
105(72)
H.P. Vasantha Rupasinghe
V.K. Joshi
A. Smith
I. Parmar
1 Introduction
105(1)
2 Types of Fermentation
106(1)
3 Chemistry of Winemaking
107(26)
3.1 Carbon Metabolism
109(17)
3.2 Nitrogen Metabolism
126(5)
3.3 Metabolism of Sulfur: Chemistry of the Production of Off-Flavor
131(1)
3.4 Acetic Acid Fermentation
132(1)
4 Role of Enzymes in Winemaking
133(1)
5 Use of Antimicrobials
133(1)
6 Malolactic Fermentation
133(2)
7 Fermentation Bouquet and Yeast Flavor Compounds
135(2)
8 Chemical Changes Occurring During Fermentation of Sparkling and Fortified Wines
137(2)
8.1 Sparkling Wines
137(1)
8.2 Biologically Aged Wines
138(1)
9 Toxic Metabolites of Nitrogen Metabolism
139(3)
9.1 Amines
140(1)
9.2 Ethyl Carbamate
141(1)
10 Chemistry of Wine Spoilage
142(1)
10.1 Spoilage by Acetic Acid Bacteria
142(1)
10.2 Spoilage by Lactic Acid Bacteria
142(1)
11 Composition and Nutritional Significance of Wine
143(14)
11.1 Compositional Parameters
143(4)
11.2 Phenolic Characterization of Fruit Wines
147(6)
11.3 Aroma and Volatile Compounds
153(4)
12 Summary and Future Outlook
157(20)
References
157(20)
Chapter 4 Composition, Nutritional, and Therapeutic Values of Fruit and Berry Wines
177(50)
V. Maksimovic
J. Dragisic Maksimovic
1 Composition of Fruit and Berry Wines
178(8)
1.1 Alcohols
178(2)
1.2 Sugar Content
180(1)
1.3 Organic Acids
181(1)
1.4 Aldehydes, Esters, and Other Volatile Constituents
182(1)
1.5 Vitamins
183(1)
1.6 Carotenoids
184(1)
1.7 Minerals
184(1)
1.8 Dietary Fiber
185(1)
1.9 Histamine
185(1)
2 Main Classes of Phenolic Compounds From Fruit and Berry Wines With Health Benefit Potential
186(9)
2.1 Anthocyanins and Anthocyanin-Derived Compounds
189(2)
2.2 Phenolic Acids
191(1)
2.3 Flavonoid Compounds
192(3)
3 Nutritional Facts
195(1)
3.1 Caloric Value
195(1)
3.2 Antioxidants
195(1)
3.3 Alcohol
196(1)
4 Enzymatic Transformations of Phenolic Compounds During Vinification
196(1)
5 Bioavailability of the Major Health Benefit Components of Fruit Wines
197(6)
5.1 Bioavailability of Anthocyanins
198(2)
5.2 Bioavailability of Flavonoids
200(3)
6 Health Benefit Potential of Different Fruit and Berry Wines
203(11)
6.1 Cardioprotective Potential
203(3)
6.2 Antioxidative Effects
206(6)
6.3 Prevention of Various Types of Cancers, or It's Suppression
212(1)
6.4 Cognitive Support
213(1)
6.5 Prevention of Gastrointestinal Disorders
213(1)
6.6 Other Health Benefits
214(1)
7 Conclusions
214(13)
References
215(12)
Chapter 5 Methods of Evaluation of Fruit Wines
227(26)
D.R. Dias
W.F. Duarte
R.F. Schwan
1 Introduction
227(1)
2 Physicochemical Analysis
227(10)
2.1 Titrimetry
231(4)
2.2 Potentiometry
235(1)
2.3 Densimetry
236(1)
3 Chromatographic Analysis
237(5)
3.1 Liquid Chromatography
237(4)
3.2 Gas Chromatography
241(1)
4 Microbiological Analysis
242(2)
4.1 Classical Techniques
243(1)
4.2 Molecular Techniques
244(1)
5 Sensory Analysis
244(2)
6 Future Prospects
246(7)
References
246(7)
Chapter 6 Chemical Engineering Aspects of Fruit Wine Production
253(42)
M.R. Kosseva
1 Introduction
253(1)
2 Emerging Methods for Fruit Juice Extraction
254(9)
2.1 Microwave Heating for Improved Extraction of Fruit Juice
254(3)
2.2 Case Studies on Cider Production
257(3)
2.3 Ultrasound-Assisted Enzymatic Extraction of Fruit Juice
260(2)
2.4 Pulsed Electrical Field Technology
262(1)
3 Development of Membrane Technologies Applied to Fruit Winemaking
263(12)
3.1 Must Correction
266(2)
3.2 Clarification of Fruit Juice and Wine
268(1)
3.3 Alcohol Removal From Fruit Wines
268(1)
3.4 Reduction of Malic Acid in Must
269(1)
3.5 Membrane Bioreactors for Fruit Wine Processing
270(4)
3.6 Productivity of Membrane Bioreactors
274(1)
4 Racking Process and Transport of Wine
275(4)
4.1 Pumps
275(4)
5 Preservation Processes Applicable to Wine Production
279(8)
5.1 High Hydrostatic Pressure Treatment of Fruit Wine
279(2)
5.2 High-Pressure CO2 Sterilization
281(2)
5.3 Application of Ultrasound in Must Treatment for Microbial Inactivation
283(1)
5.4 Pasteurization of Fruit Juice Using Microwaves
284(1)
5.5 Pulsed Electric Fields Technology for Wine Preservation
285(2)
6 Conclusions
287(8)
References
288(7)
Chapter 7 Specific Features of Table Wine Production Technology
295(168)
7.1 Pome Fruit Wines: Production Technology
295(1)
V.K. Joshi
B. Lattri
1 Introduction
295(1)
2 Technology for the Preparation of Apple Wine
296(19)
2.1 Apple Wine
296(16)
2.2 Apple Tea Wine
312(1)
2.3 Apple Wine With Medicinal Value
313(2)
3 Pear Wine/Perry
315(3)
3.1 Composition of Pear Fruit
315(1)
3.2 Process for Making Perry
316(2)
4 Cider
318(20)
4.1 Definition and Characteristics of Cider
318(1)
4.2 Flavor-Affecting Factors in Cider
319(1)
4.3 Technology of Cider Production
320(9)
4.4 Cider Quality
329(8)
4.5 Spoilage of Cider
337(1)
5 Loquat Wine
338(1)
6 Medlar Wine
338(1)
7 Pyracantha Wine
339(1)
8 Toyon Wine
339(1)
9 Quince Wine
339(1)
10 Mixed Fruit Wines
340(2)
11 Future Outlook
342(6)
References
342(6)
7.2 Stone Fruit Wines
348(1)
V.K. Joshi
P.S. Panesar
G.S. Abrol
1 Introduction
348(1)
2 Production of Stone Fruit Wines: General Aspects
348(2)
2.1 Production
348(1)
2.2 Composition of Fruit
349(1)
2.3 Problems in Wine Production
350(1)
3 General Method of Wine Preparation
350(2)
3.1 Preparation of Yeast Starter Culture
350(1)
3.2 Preparation of Must
350(1)
3.3 Fermentation
351(1)
3.4 Siphoning/Racking
351(1)
3.5 Maturation
351(1)
3.6 Clarification
351(1)
3.7 Blending
352(1)
3.8 Pasteurization
352(1)
4 Table Wine
352(25)
4.1 Plum Wine
352(10)
4.2 Peach Wine
362(6)
4.3 Apricot Wine
368(2)
4.4 Cherry Wines
370(7)
5 Summary and Conclusions
377(5)
References
378(4)
7.3 Berry and Other Fruit Wines
382(1)
V.K. Joshi
S. Sharma
A.D. Thakur
1 Introduction
382(1)
2 General Aspects: Production of Berry Wine
383(1)
2.1 Problems of Berry Wines
383(1)
2.2 Raw Materials
384(1)
2.3 Composition and Maturity of Fruits
384(1)
3 Methods of Preparation of Table Wine
384(19)
3.1 Strawberry Wine
384(5)
3.2 Red Raspberry Wine
389(1)
3.3 Sea Buckthorn Wine
390(2)
3.4 Pumpkin Wine
392(1)
3.5 Pumpkin-Based Herbal Wine
392(3)
3.6 Blackberry Jamun Wine
395(3)
3.7 Red Wine Made by Blending of Grape (Vitis vinifera L.) and Jamun (Syzygium cumini L.) Juices
398(3)
3.8 Persimmon Wine
401(2)
3.9 Fermented Garlic Beverage
403(1)
4 Lychee Wine
403(1)
5 Papaya Wine
404(1)
6 Blended Passion Fruit
405(1)
7 Future Trends
406(4)
References
406(4)
7.4 Citrus Wines
410(1)
S. Selli
H. Kelebek
P.S. Panesar
1 Introduction
410(1)
2 Orange Wine
410(14)
2.1 Orange Winemaking
411(3)
2.2 The Chemical Composition of Orange Wine
414(10)
3 Mandarin Wine
424(11)
3.1 Chemical Composition of Mandarin Juices and Wines
425(5)
3.2 Flavor Composition of Mandarin Wine
430(1)
3.3 Phenolic Composition of Mandarin Juice and Wine
431(3)
3.4 Antioxidant Activity of Mandarin Juice and Wine
434(1)
4 Conclusions
435(6)
References
435(6)
7.5 Production of Wine From Tropical Fruits
441(1)
L.V. Reddy
V.K. Joshi
P.S. Panesar
1 Introduction
441(1)
2 Types of Fruit Wine
442(9)
2.1 Mango Wine
442(9)
3 Pineapple Wine
451(1)
4 Cashew Apple
451(1)
5 Lychee Wine
452(2)
6 Coconut Wine
454(1)
7 Sapota Wine
454(1)
8 Palm Wine
455(2)
9 Conclusions and Future Perspectives
457(6)
References
458(5)
Chapter 8 Technology for the Production of Agricultural Wines
463(24)
N. Garg
1 Introduction
463(1)
2 Mahua Wines
463(8)
2.1 Mahua Tree
463(1)
2.2 Mahua Flower
464(1)
2.3 Mahua Flower: Composition
464(1)
2.4 Mahua Liquor
465(1)
2.5 Mahua Flower Wine
466(1)
2.6 Flower Collection and Processing
466(1)
2.7 Addition of Nutrients
466(2)
2.8 Fermentation Temperature
468(1)
2.9 Addition of Tannins
468(1)
2.10 Flavor Masking
468(1)
2.11 Phenolic Profiling
469(1)
2.12 Mahua Vermouth
470(1)
3 Mead
471(3)
3.1 Method for Mead Production
471(3)
4 Rhododendron Wine
474(3)
4.1 Rhododendron
474(1)
4.2 Tree
474(1)
4.3 Flower
475(1)
4.4 Wine
476(1)
5 Sweet Potato Wine
477(1)
5.1 Sweet Potato
477(1)
5.2 Wine
477(1)
6 Tomato Wine
478(2)
6.1 Tomato
478(1)
6.2 Wine
479(1)
7 Whey Wines
480(1)
7.1 Whey Composition
480(1)
7.2 Other Fermented Beverages
480(1)
7.3 Whey Beer
481(1)
7.4 Whey Wine
481(1)
8 Cocoa Wine
481(1)
8.1 Cocoa
481(1)
8.2 Composition of Cocoa Pulp
482(1)
8.3 Wine
482(1)
9 Regulations for Making Agricultural Wines
482(5)
References
484(3)
Chapter 9 Technology for Production of Fortified and Sparkling Fruit Wines
487(44)
P.S. Panesar
V.K. Joshi
V. Bali
R. Panesar
1 Introduction
487(1)
2 Vermouth
487(13)
2.1 Types of Vermouth
488(1)
2.2 Technology of Vermouth Production
488(6)
2.3 Vermouth Production From Nongrape Fruits
494(6)
2.4 Commercial Production of Vermouth
500(1)
3 Sparkling Wine
500(24)
3.1 Introduction
500(2)
3.2 Technology of Production
502(2)
3.3 Sparkling Plum Wine
504(5)
3.4 Methods of Secondary Fermentation
509(3)
3.5 Malolactic Fermentation in Sparkling Wine Production
512(1)
3.6 Production of Sparkling Plum Wine
513(7)
3.7 Production of Sparkling Apple Wine and Cider
520(4)
3.8 Sparkling Mead
524(1)
3.9 Other Sparkling Fruit Wines
524(1)
4 Conclusions and Future Trends
524(7)
References
525(6)
Chapter 10 Fruit Brandies
531(26)
F. Lopez
J.J. Rodriguez-Bencomo
I. Orriols
J.R. Perez-Correa
1 Introduction
531(3)
1.1 Brief History of Distillation
531(1)
1.2 Alcoholic Beverages
531(1)
1.3 Importance of Distilled Beverages
531(1)
1.4 Classification of Fruit Alcoholic Beverages
532(2)
1.5 Factors Affecting the Quality of the Brandies
534(1)
2 Distillation Systems
534(3)
2.1 Discontinuous Distillation
534(2)
2.2 Continuous Distillation
536(1)
3 Pome Fruit Brandy
537(4)
3.1 Pear Brandy
537(2)
3.2 Apple Brandy
539(2)
4 Stone Fruit Brandy
541(6)
4.1 Cherry Brandy
542(1)
4.2 Plum Brandy
543(2)
4.3 Apricot Brandy
545(1)
4.4 Other Stone Fruit Brandies
546(1)
5 Berry Fruit Brandy
547(2)
6 Other Fruit Brandy
549(3)
6.1 Kiwi Brandy
549(1)
6.2 Melon Brandy
550(1)
6.3 Orange Brandy
551(1)
6.4 Banana Brandy
552(1)
7 Conclusions
552(5)
References
552(5)
Chapter 11 Waste From Fruit Wine Production
557(42)
M.R. Kosseva
1 Introduction
557(2)
1.1 Defining Food and Fruit Waste
557(2)
2 Unavoidable Solid Food and Fruit Waste
559(9)
2.1 Apple Pomace
560(1)
2.2 Mango Peels
561(1)
2.3 Citrus Peels
562(2)
2.4 Berry Peels, Pulp, and Seeds
564(1)
2.5 Coconut Waste
565(3)
3 Valorization of Fruit By-Products and Juices
568(2)
4 Cider Lees
570(4)
4.1 The Characteristics of Crude Cider Lees
571(1)
4.2 Valorization of Wine Lees
572(2)
5 Liquid Stream and Wastewater
574(11)
5.1 Characterization of Winery Liquid Effluents
574(2)
5.2 Methods of Wastewater Treatment
576(9)
6 Ecotoxicity
585(1)
7 Sustainability in the Winemaking Sector
586(3)
7.1 Life Cycle Assessment in Fruit Production
587(1)
7.2 Life Cycle Assessment of Waste Management in Cider Production
588(1)
7.3 Life Cycle Assessment of Wine Packaging
588(1)
8 Conclusions
589(10)
References
591(8)
Chapter 12 Biorefinery Concept Applied to Fruit Wine Wastes
599(18)
M.-P. Zacharof
1 Introduction
599(10)
1.1 Generation of Energy and Products From Alternative Sources: The Biorefinery Concept
600(2)
1.2 Waste as a Renewable Source for Energy and Resource Recovery
602(3)
1.3 Biorefinery Feedstock: The Fruit Winery Waste
605(4)
2 Biotechnological Conversion of Fruit Wine Waste to Platform Chemicals and Energy
609(3)
2.1 Case Studies
609(2)
2.2 The Use of Apple Pomace as Feedstock
611(1)
2.3 The Use of Mango Waste as Feedstock
612(1)
3 Conclusions
612(5)
References
612(5)
Chapter 13 Innovations in Winemaking
617(46)
R.S. Jackson
1 Introduction
617(5)
2 Basic Winemaking
622(3)
3 Innovations in the Vineyard/Orchard
625(6)
4 Winery Innovations
631(13)
5 Sparkling Wines
644(3)
6 Fortified Wines
647(2)
7 Sensory Evaluation
649(3)
8 Authenticity
652(1)
9 Future Prospects
653(10)
References
655(8)
Chapter 14 Technical Guide for Fruit Wine Production
663(42)
F. Matei
1 Introduction
663(1)
2 Fruit Wine Types and Styles
664(1)
3 Methods for Fruit Wine Production
665(11)
3.1 Crushing the Fruit and Must Preparation
666(5)
3.2 Must Fermentation
671(2)
3.3 Yeast Inoculation
673(1)
3.4 Clarifying/Racking
674(1)
3.5 Aging Fruit Wines
675(1)
3.6 Bottling Fruit Wines
675(1)
4 Traditional Recipes of Fruit Wines
676(19)
4.1 Berries Fruits Wines
677(4)
4.2 Stone Fruits Wines
681(5)
4.3 Tropical and Exotic Fruit Wines
686(5)
4.4 Citrus Wines
691(1)
4.5 Pome Fruits Wines
692(3)
5 The Fruit Wines in the Market
695(4)
5.1 Niche Market Segments
698(1)
6 Conclusions
699(6)
References
700(5)
Index 705
Prof. Kosseva earned her PhD in technical sciences and chemical engineering, before going on to the Bulgarian Academy of Sciences. She further developed her research and teaching skills at the University of Birmingham, United Kingdom, Catholic University of Louvain-la-Neuve, Belgium, the University of Cape Town, South Africa, and Hiroshima University, Japan. The career progression took her also to the University College Dublin, Ireland. As a lecturer, she set up and led a new research laboratory and acted as a director of new MScEng programme in Biopharmaceutical Engineering. Later, at the University of Nottingham, Ningbo China she established a modern teaching laboratory and taught Biochemical and Materials Engineering modules. She has been awarded numerous international research grants by the Japan Society for the Promotion of Science, British Council, Royal Society, Medical Research Council (UK), and Water Research Commission (RSA), among others. Her expertise is in the fields of chemical/bioprocess engineering, waste management, environmental and food biotechnology. She acted as an external scientific consultant to several international companies, e.g., Pfizer International Ltd, Idemitsu Kosan Co Ltd, Sofia Airport, Lyascovets Winery, and Hitachi Plant Engineering Ltd. She works as independent scientific expert/evaluator on several European Commission Scientific Panels. She is an associated member of the Institution of Chemical Engineers, the Asian/European Federations of Biotechnology, and the International Solid Waste Association. Prof. Kosseva has authored about 100 scientific publications, which have been cited more than 2000 times. She is a lead editor of 3 books published by Academic Press/ Elsevier. Professor V.K. Joshi, MSc, PhD, is an eminent scientist and a teacher with more than 35 years research experience in fruit fermentation technology, fermented foods, food toxicology, biocolor, quality assurance, and waste utilization.He is fellow of BRSI and ISHA and life member of AFST(I). He is the former head of the Department of Postharvest Technology and the head of Department of Food Science and Technology, at the same university. A recipient of several awards for research and teaching, he has guided several postgraduate students, authored or edited more than 10 books and more than 300 research, reviews, book chapters and popular articles besides presenting several lead papers in conferences and seminars. He had edited special issue of JSIR in 1998 on advances in biotechnology, and Natural Product Radiant on Wine production from Non-Grape fruits as a Guest Editor. Had organized Summer School of ICAR as a Director, as a Principal Investigator, handled several research projects funded by ICAR, DBT, DST and NHB. Recently, he retired from the university service and is engaged in editing as Editor-in-chief of International Journal Food and Fermentation Technology besides several other journals , writing/ editing books, providing consultancy on wine production technology, carrying out academic pursuits including scientific input as a member of panel on Food Contaminants” and Standards of Alcoholic Beverages” of FSSAI.ExpertiseWine fermentation technology, waste utilization, biocolour, food fermentation, food microbiology , food processing Dr. Parmjit S. Panesar is a Professor in the Food Biotechnology Research Laboratory, Department of Food Engineering & Technology, S.L. Institute of Engineering and Technology (Deemed University: Established by Govt. of India), Longowal, Punjab. India. In 2005, he has been awarded BOYSCAST (Better Opportunities for Young Scientists in Chosen Areas of Science & Technology) fellowship by Department of Science & Technology (DST), Ministry of Science & Technology, Govt. of India, to carry out advance research in Industrial Biotechnology at Chembiotech labs, University of Birmingham Research Park, UK. His postdoctoral research focused on the development of immobilized cell technology for the production of lactic acid from whey. In 1999, Dr Panesar was awarded Young Scientist Fellowship by Punjab State Council for Science & Technology, India. He has published more than 80 international/national scientific papers, 50 book reviews in peer-reviewed journals, 20 chapters and has authored/edited 05 books. He is also member of the editorial Advisory Boards of national/international Journals including International Journal of Biological Macromolecules”.