Books in Beverages alcoholic and non alcoholic

51-60 of 76 results in All results

Whisky

• 2nd Edition
• August 12, 2014
• Graham Stewart + 1 more
• English
• eBook 978-0-12-404603-0

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Whisky: Technology, Production and Marketing explains in technical terms the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production, from the processing of raw materials to the fermentation, distillation, maturation, blending, production of co-products, and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to market in such a comprehensive manner and with such a high level of technical detail.

Wine Science

• 4th Edition
• May 31, 2014
• Ronald S. Jackson
• English
• eBook 978-0-12-381469-2

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Wine Science, Fourth Edition, covers the three pillars of wine science: grape culture, wine production, and sensory evaluation. It discusses grape anatomy, physiology and evolution, wine geography, wine and health, and the scientific basis of food and wine combinations. It also covers topics not found in other enology or viticulture texts, including details on cork and oak, specialized wine making procedures, and historical origins of procedures. New to this edition are expanded coverage on micro-oxidation and the cool prefermentative maceration of red grapes; the nature of the weak fixation of aromatic compounds in wine – and the significance of their release upon bottle opening; new insights into flavor modification post bottle; the shelf-life of wine as part of wine aging; and winery wastewater management. Updated topics include precision viticulture, including GPS potentialities, organic matter in soil, grapevine pests and disease, and the history of wine production technology. This book is a valuable resource for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists.

Processing and Impact on Antioxidants in Beverages

• 1st Edition
• April 5, 2014
• Victor R Preedy
• English
• Hardback 978-0-12-404738-9

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• eBook 978-0-12-404695-5

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Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food science, it is important to understand not only the physiological importance of antioxidants, but what they are, how much are in the different food ingredients, and how they are damaged or enhanced through the processing and packaging phases. This book specifically addresses the composition and characterization of antioxidants in coffee, green tea, soft drinks, beer, and wine. Processing techniques considered here include fermentation and aging, high-pressure homogenization, enzymatic debittering, and more. Lastly, the book considers several selective antioxidant assays, such as Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays.

A Complete Guide to Quality in Small-Scale Wine Making

• 1st Edition
• November 21, 2013
• John Anthony Considine + 1 more
• English
• Hardback 978-0-12-408081-2

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• eBook 978-0-12-407917-5

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As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level. Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product.

Chemistry and Analysis of Hop and Beer Bitter Acids

• 1st Edition
• Volume 27
• October 22, 2013
• M. Verzele + 1 more
• English
• eBook 978-1-4832-9086-7

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Largely based on laboratory work, the volume opens with a review on hops in general, while the bulk of the book covers the chemistry of the bitter acids of hop and beer. Practical, fully detailed procedures on the preparation and/or the separation of many of the compounds discussed are included. There is a chapter included on the complicated issue of bitter acid analysis, and several on the high-efficiency liquid chromatography of hop bitter acids.Bearing in mind the lack of literature produced recently in this field, the book is an excellent review of the present state of knowledge, and gives a large list of topics pointing to worthwhile studies for the future. The indexes provided will serve as a reference library-dictionary to hops, hop and beer bitter acids chemistry and analysis.

Tea in Health and Disease Prevention

• 1st Edition
• October 1, 2012
• Victor R Preedy
• English
• eBook 978-0-12-384938-0

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While there have been many claims of the benefits of teas through the years, and while there is nearly universal agreement that drinking tea can benefit health, there is still a concern over whether the lab-generated results are representative of real-life benefit, what the risk of toxicity might be, and what the effective-level thresholds are for various purposes. Clearly there are still questions about the efficacy and use of tea for health benefit. This book presents a comprehensive look at the compounds in black, green, and white teas, their reported benefits (or toxicity risks) and also explores them on a health-condition specific level, providing researchers and academics with a single-volume resource to help in identifying potential treatment uses. No other book on the market considers all the varieties of teas in one volume, or takes the disease-focused approach that will assist in directing further research and studies.

Enological Chemistry

• 1st Edition
• April 24, 2012
• Juan Moreno + 1 more
• English
• Hardback 978-0-12-388438-1

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• eBook 978-0-12-388439-8

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Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production. The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process.

Alcoholic Beverages

• 1st Edition
• November 24, 2011
• John Piggott
• English
• Paperback 978-0-08-101652-7

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• eBook 978-0-85709-517-6

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Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages.Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry.With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field.

Speciality Wines

• 1st Edition
• Volume 63
• August 22, 2011
• Ron S Jackson
• English
• eBook 978-0-12-384928-1

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The issue concentrates on the history and current production practices unique to the specialty wines. This includes fortified wines, such as ports, sherries, sparkling wines, and distinctive table wines, such as vin santo, botrytised, and carbonic maceration wines.

Molecular Wine Microbiology

• 1st Edition
• April 4, 2011
• Alfonso V. Carrascosa Santiago + 2 more
• English
• Hardback 978-0-12-375021-1

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• eBook 978-0-08-096258-0

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Molecular Wine Microbiology features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety. Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also its safety. Understanding, at a molecular level, how a starter culture can impact ethanol, glycerol, volatile phenols, mannoproteins, biogenic amines or ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the technological aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene function in the production of wine, from a microbiological point of view.