Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects, Volume I and II

Description

A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are alsocovered to asignificant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: A simple introduction to the history and development of alcohol and some recent trends and developments, FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liquer wines, fruit wines, low-alcohol and related beverages. SPIRITS: cover distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liquers ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials. Content: Chapter 1.1 Alcoholic Beverages of the World: An Introduction to the Contents of this Book (pages 3–11): Chapter 1.2 History and Development of Alcoholic Beverages (pages 12–41): Chapter 1.3 Some Recent Trends and Developments (pages 42–61): Chapter 2.1 Introduction: Overview of Fermentation and Microorganisms (pages 65–71): Chapter 2.2 Alcoholic Fermentation (pages 72–95): Chapter 2.3 Malolactic Fermentation (pages 96–113): Chapter 2.4 Acetic and Other Fermentations (pages 114–122): Chapter 2.5 Preservatives Used in the Production of Alcoholic Beverages (pages 123–131): Chapter 2.6 Beer (pages 132–210): Chapter 2.7 Cereal?based and Other Fermented Drinks of Asia, Africa and Central/South America (pages 211–230): Chapter 2.8 Cider and Perry (pages 231–265): Chapter 2.9 Wine (pages 266–382): Chapter 2.10 Fortified Wines and Liqueur Wines (pages 383–418): Chapter 2.11 Fruit Wines and Other Nongrape Wines (pages 419–435): Chapter 2.12 Aromatized Wines (pages 436–446): Chapter 2.13 Low Alcohol and Non?Alcoholic Beers, Ciders and Wines (pages 447–454): Chapter 3.1 Introduction: Distillation Methods and Stills (pages 457–468): Chapter 3.2 Scotch Whisky (pages 469–514): Chapter 3.3 Whiskeys (pages 515–534): Chapter 3.4 Other Cereal Based Spirits (pages 535–554): Chapter 3.5 Cane Spirits, Vegetable based Spirits and Aniseed Flavored Spirits (pages 555–573): Chapter 3.6 Brandy (pages 574–594): Chapter 3.7 Grape and Other Pomace Spirits (pages 595–601): Chapter 3.8 Fruit Spirits (pages 602–614): Chapter 3.9 Liqueurs and their Flavorings (pages 615–627): Chapter 4.1 Introduction (pages 631–646): Chapter 4.2 Extraction and Focusing Methods in Sample Preparation (pages 647–704): Chapter 4.3 Chromatographic Methods (pages 705–764): Chapter 4.4 Spectroscopic Methods (pages 765–854): Chapter 4.5 Electrochemical Methods (pages 855–876): Chapter 4.6 Other Methods (pages 877–912): Chapter 4.7 Sensory Analysis (pages 913–932): Chapter 5.1 General Introduction (pages 935–948): Chapter 5.2 Factors Influencing the Nutrient Content of Alcoholic Beverages (pages 949–960): Chapter 5.3 Macronutrient Content of Alcoholic Beverages (pages 961–974): Chapter 5.4 Micronutrient Content of Alcoholic Beverages (pages 975–992): Chapter 5.5 Alcohol Ingestion, Absorption and Catabolism: Metabolic and Nutritional Consequences (pages 993–1002): Chapter 5.6 Health Consequences of Alcohol Intake (pages 1003–1029): Chapter 5.7 Carbohydrates in Alcoholic Beverages and Health (pages 1030–1037): Chapter 5.8 Antioxidant Value of Alcoholic Beverages (pages 1038–1064): Chapter 5.9 Additives in Alcoholic Beverages (pages 1065–1075): Chapter 5.10 Residues in Alcoholic Beverages (pages 1076–1092): Chapter 5.11 Other Trace Substances in Alcoholic Beverages (pages 1093–1110):