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Sensory and Instrumental Evaluation of Alcoholic Beverages

AvHildegarde Heymann,Susan E. Ebeler

Inbunden, Engelska, 2016

1 141 kr

Skickas inom 7-10 vardagar

Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods, this book presents comprehensive insights and applications.

Analytical methods for identifying and assessing the flavor compounds present in the beverages are included that address both volatile and non-volatile techniques, along with rapid methods of assessment. Case studies highlight the testing of different types of alcoholic beverages running the entire gamut of methods and the appropriate subset of methods. Also included is information of data analyses with the appropriate R-codes to allow practitioners to use the book as a handbook to analyze their own data.

Uniquely focused on alcoholic beverages and their assessment Includes real-world information for practical application Presents a full range of methodologies, providing key comparative insights

Del 714 - ACS Symposium Series

Chemistry of Wine Flavor

AvAndrew L. Waterhouse,Susan E. Ebeler

Inbunden, Engelska, 1999

921 kr

Skickas inom 5-8 vardagar

Wine flavour chemistry is a complex and diverse field that ranges from the potently aromatic pyrazines to the complex polymeric tannins. Modern chemistry is now opening some doors to the mysteries of wine flavour, and this unique monograph is dedicated to current research developments. The book starts with the Riesling terpenes, which are responsible for floral aroma when new and the kerosene-like aroma that appears in old age, and with the chemically relatednorisprenoids found in Cabernet Sauvignon and Merlot. It includes three reports on flavours of microbial origin, particularly the effects of different yeast strains, and it looks at important factors in ageing, including acetalhyde, the contribution of oak, and problems with cork taint. It also explores indetail the relationship between winemaking techniques and the chemistry and taste attributes of phenolic compounds.

Authentication of Food and Wine

AvSusan E. Ebeler,Gary R. Takeokam. fl.

Inbunden, Engelska, 2007

1 461 kr

Skickas inom 5-8 vardagar

Consumers, regulators, and the food industry increasingly require that foods comply not only with label descriptions of food content, but also with information regarding the food's origin. For example, the wine industry has a long history of labeling wines based on varietal, regional, or age (vintage)-related properties. However, regulatory agencies are now beginning to require methods to confirm this label information. Food retailers are also facing voluntary ormandatory labeling requirements that will indicate regional or country-of-origin, species and/or varietal information. As a result, development of reliable analytical methods to confirm the authenticity of the label information is needed. This book presents the latest research on food and wineauthentication. The chapters are authored by leading international scientists whose research focuses on the development and application of analytical methodologies used for the authentication of food and beverages.

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Susan E. Ebeler - Böcker

Sensory and Instrumental Evaluation of Alcoholic Beverages

Chemistry of Wine Flavor

Authentication of Food and Wine

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