Fermented Beverage Production / Edition 2

Fermented Beverage Production / Edition 2

by Andrew G.H. Lea
     
 

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ISBN-10: 0306472759

ISBN-13: 9780306472756

Pub. Date: 04/30/1998

Publisher: Springer US

This book provides an authoritative overview of fermented beverages production in the 1990's. A reference work, in one convenient volume, for quality control and technical managers throughout the business, for researchers, students and for anyone who needs general and contemporary introduction to the science and technology of alcoholic beverages. Comprehensive

Overview

This book provides an authoritative overview of fermented beverages production in the 1990's. A reference work, in one convenient volume, for quality control and technical managers throughout the business, for researchers, students and for anyone who needs general and contemporary introduction to the science and technology of alcoholic beverages. Comprehensive reference lists in each chapter provide convenient entries to the literature on the subject.

Product Details

ISBN-13:
9780306472756
Publisher:
Springer US
Publication date:
04/30/1998
Edition description:
2nd ed. 2003
Pages:
423
Product dimensions:
7.01(w) x 10.00(h) x 0.04(d)

Table of Contents

Production Of Fermented Extracts From Cereals And Fruits. Alcoholic Beverage Fermentations. Beers: Recent Technological Innovations in Brewing. Cidermaking. White Wine. Red Wine. Fortified Wines. Sherry, Port and Madeira. From Vine to Cognac. Armagnac and Wine-Spirits. Whiskies. Flavored Spirits. Specialty Products. Filtration and Stabilization of Beers. Flavor Chemistry and Assessment. Authenticity of Fermented Beverages. Index

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