Books in Beverages alcoholic and non alcoholic

61-70 of 76 results in All results

Managing Wine Quality

• 1st Edition
• September 30, 2010
• Andrew G. Reynolds
• English
• Paperback 978-0-08-101483-7

  9 7 8 - 0 - 0 8 - 1 0 1 4 8 3 - 7
• eBook 978-1-84569-998-7

  9 7 8 - 1 - 8 4 5 6 9 - 9 9 8 - 7

Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and to suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers and researchers. The focus is on recent studies, advanced methods and likely future technologies.Part one of the second volume Oenology and wine quality opens with chapters reviewing the impact of different winemaking technologies on quality. Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions in stabilisation, clarification and fining of white wines and alternatives to cork in wine bottle closures. Managing wine sensory quality is the major focus of part two. Authors consider issues such as cork taint, non-enzymatic oxidation and the impact of ageing on wine flavour deterioration. The volume concludes with chapters on the management of the quality of ice wines and sparkling wines.With authoritative contributions from experts across the world’s winemaking regions, Managing wine quality is an essential reference work for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices.

Winemaking Problems Solved

• 1st Edition
• July 19, 2010
• Christian E. Butzke
• English
• Hardback 978-1-84569-475-3

  9 7 8 - 1 - 8 4 5 6 9 - 4 7 5 - 3
• eBook 978-0-85709-018-8

  9 7 8 - 0 - 8 5 7 0 9 - 0 1 8 - 8

What is the best way to cold settle my white juices? How do I sample for Brettanomyces? What’s the best procedure to clean or store a used barrel? How do I care for the winery pump? My wine is too astringent - what do I do? When can I skip filtering my wine? When will it re-ferment and push the corks? How do I best store and ship my bottled wine?Expert answers to these and further questions that arise during winemaking can be found in this convenient reference book. Arranged in practical question and answer format, Winemaking problems solved provides brief, quickly accessible solutions to more than one hundred issues of frequent concern to winemaking professionals.Chapters review issues associated with grape analysis, juice and must preparation, yeast and malolactic fermentation, wine clarification and stabilisation, filtration, packaging and storage. Sections on winery equipment maintenance and troubleshooting, wine microbiology and sanitation are also included. The final part of the book focuses on particular wine quality issues, such as hazes and off-odours.With expert contributions from a diverse team of international enologists, Winemaking problems solved is an essential, hands-on reference for professionals in the winemaking industry and students of enology.

Managing Wine Quality

• 1st Edition
• April 28, 2010
• Andrew G. Reynolds
• English
• eBook 978-1-84569-928-4

  9 7 8 - 1 - 8 4 5 6 9 - 9 2 8 - 4

Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers, researchers, and students. The focus is on recent studies, advanced methods and likely future technologies.The first volume Viticulture and wine quality opens with chapters reviewing current understanding of wine aroma, colour, taste and mouthfeel. Part two focuses on the measurement of grape and wine properties. Topics covered include instrumental analysis of grape, must and wine, sensory evaluation and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are the subject of part three. Terroir, viticultural and vineyard management practices, fungal contaminants and grape processing equipment are among the areas discussed.With authoritative contributions from experts across the world’s winemaking regions, Managing wine quality: Volume1: Oenology and wine quality is an essential reference for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices.

Soft Drink and Fruit Juice Problems Solved

• 1st Edition
• August 26, 2009
• Philip Ashurst + 1 more
• English
• eBook 978-1-84569-706-8

  9 7 8 - 1 - 8 4 5 6 9 - 7 0 6 - 8

How do I select the right intense sweetener for my product? Do small changes in packaging need extensive trials? When do I need to institute a product recall?Expert answers to these and further questions which arise during the development, manufacture, packaging and distribution of soft drinks, fruit juices and packaged waters can be found in this convenient reference book. Arranged in practical question and answer format, information can be found quickly and easily, whether the book is being used as a basic source of information, problem-solving manual or training tool.The book is divided into nine main chapters reviewing issues relating to beverage ingredients, manufacturing, product quality, packaging, storage and distribution. A section on bottled waters is also included. Final chapters cover ways of handling consumer complaints, environmental and regulatory issues.Written by authors with extensive industrial experience, Soft drink and fruit juice processing problems solved is an essential reference and problem-solving manual for professionals and trainees in the beverage industry.

Functional and Speciality Beverage Technology

• 1st Edition
• January 29, 2009
• P Paquin
• English
• Hardback 978-1-84569-342-8

  9 7 8 - 1 - 8 4 5 6 9 - 3 4 2 - 8
• eBook 978-1-84569-556-9

  9 7 8 - 1 - 8 4 5 6 9 - 5 5 6 - 9

As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage.Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume.With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector.

Beer

• 1st Edition
• July 30, 2008
• Julie Kellershohn + 2 more
• English
• eBook 978-0-08-092609-4

  9 7 8 - 0 - 0 8 - 0 9 2 6 0 9 - 4

Beer is the only detailed book that specifically addresses the science of beer quality. It explores the quality attributes of beer as well as the various impacts on and perception of beer quality. It includes expert insights based on real-world experience. This book details, with extensive referencing, the research that has been devoted to beer and beer quality. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. Chapters discuss beer foam and how to achieve a suitable head; beer flavour and its instability; colloidal stability of beer; microbiological stability of beer; beer gushing; beer color; and the health aspects of beer. This book will be of interest to employees on the technical production side of the alcoholic beverage industry; students studying the subject; people involved in related and associated biotechnology industries; people from the brewing industry; and academic researchers.

Wine Science

• 3rd Edition
• April 30, 2008
• Ronald S. Jackson
• English
• eBook 978-0-08-056874-4

  9 7 8 - 0 - 0 8 - 0 5 6 8 7 4 - 4

Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Author Ronald Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. This updated edition covers the chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation. It includes significant additional coverage on brandy and ice wine production as well as new illustrations and color photos. This book is recommended for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists.

Brewing

• 1st Edition
• August 9, 2006
• C Bamforth
• English
• eBook 978-1-84569-173-8

  9 7 8 - 1 - 8 4 5 6 9 - 1 7 3 - 8

Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality.The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis.With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R&D and Quality Assurance managers in the brewing industry.

Comprehensive Handbook of Alcohol Related Pathology

• 1st Edition
• December 24, 2004
• Victor R Preedy + 1 more
• English
• Hardback 978-0-12-564370-2

  9 7 8 - 0 - 1 2 - 5 6 4 3 7 0 - 2
• eBook 978-0-08-050231-1

  9 7 8 - 0 - 0 8 - 0 5 0 2 3 1 - 1

This comprehensive handbook is a "one-stop-shop" for all researchers involved in the field of alcohol-related harm at the whole body or cellular level. Over 100 chapters provide abundant information of a wide range of topics that extend from the evolutionary aspects of alcohol consumption and the prevalence of alcohol misuse to programmed cell death. Each chapter is highly illustrated with tables and figures making this a valuable reference for students, clinicians and researchers alike.

Espresso Coffee

• 2nd Edition
• December 14, 2004
• Andrea Illy + 2 more
• English
• Hardback 978-0-12-370371-2

  9 7 8 - 0 - 1 2 - 3 7 0 3 7 1 - 2
• eBook 978-0-08-057536-0

  9 7 8 - 0 - 0 8 - 0 5 7 5 3 6 - 0

Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful Espresso Coffee will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. It comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. It provides a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the form of a detailed bibliography to provide direction to the wider literature.