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@incollection{GARG2017463, title = {Chapter 8 - Technology for the
Production of Agricultural Wines}, editor = {Maria R. Kosseva and V.K. Joshi
and P.S. Panesar}, booktitle = {Science and Technology of Fruit Wine
Production}, publisher = {Academic Press}, address = {San Diego}, pages
= {463-486}, year = {2017}, isbn = {978-0-12-800850-8}, doi =
{https://doi.org/10.1016/B978-0-12-800850-8.00008-9}, url =
{https://www.sciencedirect.com/science/article/pii/B9780128008508000089}
, author = {N. Garg}, keywords = {Agricultural wines, Fermentation, Mahua
wine, Mead, Rhododendron wine, Tomato wine}, abstract = {Wine by
definition is a beverage made of the fermented juice of grapes or any other
fruit and usually contains 7–15% alcohol by volume (Amerine, 1980). It is
also made from vegetables, berries, fruits, herbs, flowers, or honey.
Agricultural wines are produced from substrates other than the fruit juices
(https://www.law.cornell.edu/cfr/text/27/24.200). Water, sugar, or both, may
be added within a limited amount for the production of agricultural wine.
Agricultural wine may or may not be flavored or colored; however, hops may
be used in the production of such wines. Flower wine has been enjoyed since
ancient times. Some examples of agricultural wines are honey wine, flower
wines, etc. There are reports of making wine from a number of flowers but
that is only at the home scale and just for the sake of hobby (Fessler, 1971,
Keller, 2007). In this chapter, some important agricultural wines from mahua,
honey, rhododendron, sweet potato, tomato, whey, and cocoa will be
discussed.} }
