Beer and Wine Production: Analysis, Characterization and Technological Advances (Acs Symposium Series, No 536)

By David J. Pruett

Book Overview

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.

• Format: Paperback
• Language: English
• ISBN: 0841227241
• ISBN13: 9780841227248
• Release Date: May 1993
• Publisher: American Chemical Society
• Length: 280 Pages
• Weight: 0.89 lbs.
• Dimensions: 0.1" x 0.1" x 0.1"
• Age Range: 4 to 8 years
• Grade Range: Preschool to Grade 3