Post-fermentation and -distillation technology : stabilization, aging, and spoilage

Description

While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post-process aspects of stabilization, aging, and spoilage. This book is dedicated to the post-fermentation and distillation technology applied to wine, beer, vinegar and distillates in a broad spectrum. It will present such new technologies and materials square barrels, synthetic closures, and the use of Tetra-Pak bottling. The book will be a good mix of referenced research with practical applications, and will include case studies of these various applications of the novel technologies. Read more... Abstract: While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post-process aspects of stabilization, aging, and spoilage. This book is dedicated to the post-fermentation and distillation technology applied to wine, beer, vinegar and distillates in a broad spectrum. It will present such new technologies and materials square barrels, synthetic closures, and the use of Tetra-Pak bottling. The book will be a good mix of referenced research with practical applications, and will include case studies of these various applications of the novel technologies Content: Fermentation Process. Distillation Process. Wine Stabilization. Wine Aging and Spoilage. Beer Stabilization. Beer Aging and Spoilage. Vinegar Stabilization, Aging and Spoilage. Distillates Stabilization. Distillates Aging and Spoilage.