Beer and wine production : analysis, characterization, and technological advances
著者
書誌事項
Beer and wine production : analysis, characterization, and technological advances
（ACS symposium series, 536）
American Chemical Society, 1993
- pbk
大学図書館所蔵 件 / 全10件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
注記
Developed from a symposium sponsored by the Division of Industrial and Engineering Chemistry, Inc., of the American Chemical Society at the 203rd Meeting of the American Chemical Society, San Francisco, California, April 5-10, 1992."
Includes bibliographical references and index
内容説明・目次
内容説明
Describing how modern technology is used to produce and maintain the flavour quality of beer and enhance the quality of wine, this book discusses the current understanding of the sensory aspects of natural phenolic and turpenoid compounds in grapes and the sensory effects of certain competitive spoilage organisms present in fermenting grape juice. The book also presents insights into how current analytical, filtration and enzymes technologies are used to analyze and process beers and wines. It includes chapters on: home brewing and winemaking; chapters written by leading experts at major breweries and wineries; the two enology-degree-granting institutions in the United States; the leading independent analytical laboratory serving the wine industry and a major biotechnology company.
目次
- Part 1 Advances in analysis and characterisation techniques: technological advances in the analysis of wines, Gordon H. Burns and Barry H. Gump
- advances in detection and identification methods applicable to the brewing Industry, T.M. Dowhanick and I. Russell. Sensory characterization and control: sensory science - a brief review of principles, Christina W. Nasrawi
- flavan-3-ols and their polymers - analytical techniques and sensory considerations, J.H. Thomgate, III
- progress in beer oxidation control, Nick J. Huige
- monoterpenes and monoterpene glycosides in wine aromas, Seung K. Park and Ann C. Noble
- brettanomyces and dekkera - implications in wine making, K.C. Fugelsang and M.M. Osborn. Part 3 Technological applications in production: applications of technology in wine production, Richard P. Vine
- biotechnological advances in brewing, Marilyn S. Abbott and Tom A. Pugh
- use of enzymes in wine making and grape processing - technological advances, Peter F.H. Plank and James B. Zent
- ultrafiltration - a new approach for quality improvement of pressed wine, A.J. Shrikhande and S.A. Kupina
- capture and use of volatile flavour constituents emitted during wine fermentation, C.J. Muller and V.L. Wahlstrom. Part 4 Advances in home brewing and wine making: home beer making - chemistry in the kitchen, R.P. Bates, home wine making - effect of societies, retail outlets and competitions on wine quality, Gerald D. Cresci.
「Nielsen BookData」 より