Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry.
With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field.
- Comprehensively analyses the application of sensory evaluation and consumer research methods in the alcoholic beverage industry
- Considers shelf life evaluation, product development and gas chromatography
- Chapters examine beer, wine, and distilled products, and the application of consumer research in their production
|Product dimensions:||6.14(w) x 9.21(h) x 1.05(d)|
Table of Contents
Part 1 Sensory evaluation: principles and application to alcoholic beverages: Overview of sensory perception; Sensory quality control and assurance of alcoholic beverages through sensory evaluation; Principles of sensory shelf life evaluation and its application to alcoholic beverages; Sensory methods for product development and their application in the alcoholic beverage industry; Gas chromatography - olfactometry of alcoholic beverages; Consumer research in the wine industry. Part 2 Fermented products: Beer; Fortified wines; Sake; Table wines. Part 3 Distilled products: Anise spirits; Cognac; Gin; Grape-based brandies; Grappa; Moutai (Maotai); Pisco; Cachaça and rum; Tequila and mescal; Whiskies.