Fermented Beverage Production / Edition 2

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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.

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Editorial Reviews

From the Publisher
about the first edition:
"[...]an authoritative overview of fermented beverage production in the 1990s." (Fruit Processing)
"The essential science and technology underpinning a diversity of alcoholic beverages is presented in this splendid volume[...] it provides [an overview] of the (virtual) totality of fermented beverages." (Chemistry and Industry)
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Product Details

  • ISBN-13: 9780306472756
  • Publisher: Springer US
  • Publication date: 4/30/1998
  • Edition description: 2nd ed. 2003
  • Edition number: 2
  • Pages: 423
  • Product dimensions: 10.00 (w) x 7.00 (h) x 1.00 (d)

Table of Contents

1 Production of Fermentable Extracts from Cereals and Fruits 1
2 Alcoholic Beverage Fermentations 25
3 Beers: Recent Technological Innovations in Brewing 41
4 Cidermaking 59
5 White Wines 89
6 Red Wines 107
7 Sparkling Wines 139
8 Fortified Wine: Sherry, Port and Madeira 157
9 From Vine to Cognac 195
10 Armagnac and Wine-Spirits 213
11 Whiskies 239
12 Rum 263
13 Vodka, Gin and Other Flavored Spirits 289
14 Liqueurs & Speciality Products 309
15 Cachaca, Pisco and Tequila 335
16 Filtration and Stabilization of Beers 365
17 Flavor Chemistry 393
Index 413
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