Alan J. Buglass – Handbook of Alcoholic Beverages

Автор: Alan J. Buglass
Название книги: Handbook of Alcoholic Beverages
Формат: PDF
Тема: Пищевая промышленность, Алкогольные напитки
Страницы: 1184
Качество: Изначально компьютерное, E-book

A comprehensive two- volume set that describes the science andtechnology involved in the production and analysis of alcoholicbeverages.
At the heart of all alcoholic beverages is the process offermentation, particularly alcoholic fermentation, whereby sugarsare converted to ethanol and many other minor products. TheHandbook of Alcoholic Beverages tracks the majorfermentation process, and the major chemical, physical andtechnical processes that accompany the production of theworld’s most familiar alcoholic drinks. Indigenous beveragesand small-scale production are alsocovered to asignificantextent.

The overall approach is multidisciplinary, reflecting the truenature of the subject. Thus, aspects of biochemistry, biology(including microbiology), chemistry, health science, nutrition,physics and technology are all necessarily involved, but theemphasis is on chemistry in many areas of the book. Emphasis isalso on more recent developments and innovations, but there issufficient background for less experienced readers. The approach isunified, in that although different beverages are dealt with indifferent chapters, there is extensive cross-referencing andcomparison between the subjects of each chapter.

Divided into five parts, this comprehensive two-volume workpresents:

INTRODUCTION, BACKGROUND AND HISTORY: A simpleintroduction to the history and development of alcohol and somerecent trends and developments,
FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATEDDRINKS: the latest innovations and aspects of the differentfermentation processes used in beer, wine, cider, liquer wines,fruit wines, low-alcohol and related beverages.

SPIRITS: cover distillation methods and stills used inthe production of whisky, cereal- and cane-based spirits, brandy,fruit spirits and liquers
ANALYTICAL METHODS: covering the monitoring of processesin the production of alcoholic beverages, as well as samplepreparation, chromatographic, spectroscopic, electrochemical,physical, sensory and organoleptic methods of analysis.
NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLICBEVERAGES: includes a discussion on nutritional aspects, bothmacro- and micro-nutrients, of alcoholic beverages, theiringestion, absorption and catabolism, the health consequences ofalcohol, and details of the additives and residues within thevarious beverages and their raw materials.