Fermented Beverage Production / Edition 2

Fermented Beverage Production / Edition 2

by Andrew G.H. Lea
     
 

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

…  See more details below

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

1Production of Fermentable Extracts from Cereals and Fruits1
2Alcoholic Beverage Fermentations25
3Beers: Recent Technological Innovations in Brewing41
4Cidermaking59
5White Wines89
6Red Wines107
7Sparkling Wines139
8Fortified Wine: Sherry, Port and Madeira157
9From Vine to Cognac195
10Armagnac and Wine-Spirits213
11Whiskies239
12Rum263
13Vodka, Gin and Other Flavored Spirits289
14Liqueurs & Speciality Products309
15Cachaca, Pisco and Tequila335
16Filtration and Stabilization of Beers365
17Flavor Chemistry393
Index413

Read More

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >