ENGLISH

Fermented Beverage Production

By A. Paterson , J. S. Swanston , J. R. Piggott (auth.) , Dr. Andrew G. H. Lea PhD , Dr. John R. Piggott PhD (eds.)

Book information

Publisher
Springer US
Year
2003
ISBN
0306477068, 978-0-306-47706-5, 978-1-4615-0187-9
DOI
10.1007/978-1-4615-0187-9
Language
english
Format
PDF
Filesize
60 MB (62931205 bytes)
Edition
2
Pages
423\437
Time added
2014-02-12 18:00:00
Food Science

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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