Beer and Wine Production. Analysis, Characterization, and Technological Advances PDF
279 Pages·1993·26.482 MB·English
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Content: Technological advances in the analysis of wines / Gordon H. Burns and Barry H. Gump -- Advances in detection and identification methods applicable to the brewing industry / T.M. Dowhanick and I. Russell -- Sensory science : a brief review of principles / Christina W. Nasrawi -- Flavan-3-ols and their polymers : analytical techniques and sensory considerations / J.H. Thorngate, III -- Progress in beer oxidation control / Nick J. Huige -- Monoterpenes and monoterpene glycosides in wine aromas / Seung K. Park and Ann C. Noble -- Brettanomyces and Dekkera : Implications in wine making -- K.C. Fugelsang, M.M. Osborn, and C.J. Muller -- Applications of technology in wine production / Richard P. Vine -- Biotechnological advances in brewing / Marilyn S. Abbott, Tom A. Pugh, and Alastair T. Pringle -- Use of enzymes in wine making and grape processing : technological advances / Peter F.H. Plank and James B. Zent -- Ultrafiltration : a new approach for quality improvement of pressed wine / A.J. Shrikhande and S.A. Kupina -- Capture and use of volatile flavor constituents emitted during wine fermentation / C.J. Muller, V.L. Wahlstrom, and K.C. Fugelsang -- Home beer making : chemistry in the kitchen / R.P. Bates -- Home wine making : effect of societies, retail outlets, and competitions on wine quality / Gerald D. Cresci.
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