Beer and Wine Production: Analysis, Characterization and Technological Advances

Discusses advances in the analysis of beer and wine, sensory characterization, technological applications in production, and new ways to make beer and wine at home. The 14 articles, from a symposium in San Francisco, April 1992, might be of interest to professionals and students in the industry, adepts in the hobby, or scientifically sophisticated connoisseurs. Annotation copyright Book News, Inc. Portland, Or.

Describes how modern technology is used to produce and maintain the flavor quality of beer and enhance the quality of wine. Discusses the current understanding of the sensory aspects of natural phenolic and terpenoid compounds in grapes and the sensory effects of certain competitive spoilage organisms present in fermenting grape juice. Presents insights into how current analytical, filtration, and enzyme technologies are used to analyze and process beers and wines. Also includes chapters on home brewing and winemaking.

General

ISBN		9780841227248
Fiction/Non-Fiction		Non-Fiction
Publisher		Amer Chemical Society
List Price		$27.00
Publication Date		05/05/1993
Release Status		Out of Stock Indefinitely
Format		Paperback
Language		English
Measurements		Height: 9 Inches (US) Width: 6 Inches (US) Thickness: 0.75 Inches (US) Unit Weight: 0.85 Pounds (US)
Series		Acs Symposium Series
Editor		Gump, Barry H. Pruett, David J.