Fermented Beverage Production
Edition: 2nd 2003 (Revised)
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Description: 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.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
Copyright year: 2003
Publication date: 6/30/2003
Size: 7.25" wide x 10.00" long x 1.25" tall
|Production of Fermentable Extracts from Cereals and Fruits|
|Alcoholic Beverage Fermentations|
|Beers: Recent Technological Innovations in Brewing|
|Fortified Wine: Sherry, Port and Madeira|
|From Vine to Cognac|
|Armagnac and Wine-Spirits|
|Vodka, Gin and Other Flavored Spirits|
|Liqueurs & Speciality Products|
|Cachaca, Pisco and Tequila|
|Filtration and Stabilization of Beers|