Science and Technology of Fruit Wine Production

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. 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”. Prof. António Manuel Jordão - is Associate Professor of Oenology at Polytechnic Institute of Viseu, School of Agriculture and member of the Chemistry Research Centre, Portugal. He graduated in Agro-Industrial Engineering from Agronomy Higher Institute of Technical University of Lisbon, and got Master of Food Science and Technology and PhD in Agro-Industrial Engineering from the same institution. He acted as Coordinator of Viticulture and Oenology Technical Course from Polytechnic Institute of Viseu. Member of several research projects and scientific editor of 7 books related to grape and wine composition, and winemaking. He published 55 scientific papers in peer reviewer journals, 20 book chapters and 150 communications for Scientific Congresses. He develops consultancy services to wine companies and research project evaluations for several International/National Innovation Agencies. His research is in the area of grape and wine phenolic composition, and wine technology.

• 1. Introduction2. Classification and Types of Fruit Wines3. Microbiology of Fruit Wine Production4. Chemistry of Fruit Wines5. Composition, Nutritional and Therapeutic Values of Fruit & Berry Wines6. Advanced Analytical Techniques for Wine Analysis7. Engineering Aspects Related to Scale-Up of Fruit Wine Production (FWP)8. Pome Fruit Wines9. Stone Fruit Wines10. Berry and Other Fruit Wines11. Citrus Wines12. Wines from Tropical Fruits13. Agricultural Wines14. Fortified and Sparkling Fruit Wines15. Impact of Technologies on Bioactive Composition of Fruit Wine Beverages16. Fruit Brandies17. Waste from Fruit Wine Production18. Innovations in Winemaking19. Technical Guide for Fruit Wine Production20. Concluding Remarks and Future Prospects