Fermented Beverage Production

Inbunden, Engelska, 2003

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Beskrivning

Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of alcoholic beverages. This authoritative volume provides an up-to-date, practical overview of fermented beverage production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages. The second edition features three new chapters on sparkling wines, rums, and Latin American beverages such as tequila, as well as thorough updating of information on new technologies and current scientific references.

Produktinformation

Utgivningsdatum:2003-06-30
Mått:178 x 254 x 29 mm
Vikt:1 041 g
Format:Inbunden
Språk:Engelska
Antal sidor:423
Upplaga:2
Förlag:Springer Science+Business Media
ISBN:9780306472756

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Recensioner i media

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)

Innehållsförteckning

1 Production of Fermentable Extracts from Cereals and Fruits.- MALTING.- REFERENCES.- 2 Alcoholic Beverage Fermentations.- YEAST.- PHYSIOLOGY OF YEAST GROWTH.- PRODUCTION OF FLAVOR COMPOUNDS.- REFERENCES.- 3 Beers: Recent Technological Innovations in Brewing.- THE TRADITIONAL BREWING PROCESS.- NEW TECHNOLOGICAL EVOLUTIONS.- NEW PRODUCTS: LOW ALCOHOL BEER, ALCOHOL-FREE BEER, AND ICE BEER.- CONCLUSION.- REFERENCES.- 4 Cidermaking.- HISTORY AND DEFINITION.- RAW MATERIALS.- FERMENTATION.- POST-FERMENTATION OPERATIONS.- CONCLUSION.- REFERENCES.- 5 White Wines.- WINE STYLES AND GRAPE VARIETIES.- IMPROVED PLANTING MATERIAL.- THE VINEYARD AND HARVEST.- PREFERMENTATION TREATMENTS.- YEAST AND FERMENTATION CONTROL.- POSTFERMENTATION OPERATIONS.- REFERENCES.- 6 Red Wines.- STYLES OF RED TABLE WINES.- GRAPE MATURITY AND HARVESTING.- PREFERMENTATION OPTIONS.- JUICE, SKIN AND SEED CONTACTING.- THE ETHANOL FERMENTATION.- MALO-LACTIC FERMENTATION.- POST-FERMENTATION HANDLING OF WINES.- PREPARATION FORBOTTLING.- REFERENCES.- 7 Sparkling Wines.- BASE WINES.- CARBONATION.- SECONDARY FERMENTATION BY YEAST.- YEAST LEES AGING.- METHOD OF CLARIFICATION.- THE FINAL PACKAGE.- SWEETENING.- AGING OF SPARKLING WINES IN THE ABSENCE OF YEAST-EFFECT OF HEAT AND LIGHT.- FOAM AND BUBBLES.- CONCLUSION.- REFERENCES.- 8 Fortified Wines: Sherry, Port and Madeira.- ALCOHOLIC FERMENTATION.- FORTIFICATION SPIRIT.- SHERRY.- PORT.- MADEIRA.- QUALITY ASPECTS.- ACKNOWLEDGEMENT.- REFERENCES.- 9 From Vine to Cognac.- THE GEOLOGY AND THE ’CRU’ (GROWTH AREA).- THE VINE VARIETIES.- THE WINEMAKING.- THE CHARENTE DISTILLATION.- THE AGING OF COGNAC.- BLENDING: AN IMPORTANT STEP IN THE PROCESS OF COGNAC PRODUCTION.- CONCLUSION.- REFERENCES.- 10 Armagnac and Wine-Spirits.- ARMAGNAC.- WINE-SPIRITS.- ETHYL CARBAMATE IN WINE SPIRITS.- CONCLUSION.- ACKNOWLEDGEMENTS.- REFERENCES.- 11 Whiskies.- MATERIALS.- MILLING, COOKING, AND MASHING.- FERMENTATION.- DISTILLATION.- MATURATION.- BLENDING.- FILTRATION.- RAW MATERIAL AND PRODUCT ANALYSES.- REFERENCES.- 12 Rum.- THE HISTORY OF RUM.- THE ORIGIN OF THE WORD ’RUM’.- CANE JUICE PRODUCTION.- MOLASSES.- MOLASSES HANDLING.- CANE JUICE.- DIFFERENT TYPES OF MOLASSES.- YEASTS.- YEAST PROPAGATION.- FERMENTATION.- FERMENTATION EFFICIENCIES.- DISTILLATION.- POT DISTILLED RUM.- HIGH ESTER RUMS.- COLUMN DISTILLATION.- INVENTORY CONTROL AND MANAGEMENT.- THE AGING OF RUM—MATURATION.- THE AROMA AND FLAVOR OF RUM.- EFFLUENT DISPOSAL.- QUALITY.- SUMMARY AND CONCLUSION.- REFERENCES.- 13 Vodka, Gin and Other Flavored Spirits.- DEFINITIONS AND REGULATIONS.- BRANDS, MARKETS AND VOLUMES.- VODKA, GIN AND FLAVORED SPIRIT PRODUCTION.- ANALYSIS.- ACKNOWLEDGEMENTS.- REFERENCES.- 14 Liqueurs & Speciality Products.- STATISTICS.- LEGAL DEFINITIONS.- COMPOSITION.- CREAM LIQUEURS.- COCKTAILS.- SUMMARY.- REFERENCES.- 15 Cachaça, Pisco and Tequila.- CACHAÇA: THE BRAZILIAN SUGAR CANE SPIRIT.- PISCO.- TEQUILA.- REFERENCES.- 16 Filtration and Stabilization of Beers.- BACKGROUND TO BEER STABILITY.- THE IMPORTANCE OF OXYGEN.- COLD CONDITIONING.- CONVENTIONAL POWDER FILTRATION.- STABILIZATION WITH PROCESSING AIDS.- DILUTION OF HIGH-GRAVITY BEERS.- PASTEURIZATION.- COLD STERILIZATION OF BEER.- GAS ADJUSTMENT.- CASK ALES.- BEER RECOVERY.- THE FUTURE.- ACKNOWLEDGEMENTS.- REFERENCES.- 17 Flavor Chemistry.- RAW MATERIALS.- FERMENTATION.- DISTILLATION.- CONTRIBUTION OF AGING TO FLAVOR.- CONCLUSION.- REFERENCES.