Handbook Of Alcoholic Beverages

Author : Alan J. Buglass
Publisher : John Wiley & Sons
Page : 1207 pages
File Size : 46,9 Mb
Release : 2011-01-13
Category : Technology & Engineering
ISBN : 9780470976654

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Handbook of Alcoholic Beverages by Alan J. Buglass Pdf

HANDBOOK OF ALCOHOLIC BEVERAGES A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages HANDBOOK OF ALCOHOLIC BEVERAGES Technical, Analytical and Nutritional Aspects 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 also covered to a significant 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. Appropriate for food professionals working in the development and manufacture of alcohol-based drinks, as well as academic and industrial researchers involved in the development of testing methods for the analysis and regulation of alcohol in the drinks industry. 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, liqueur wines, fruit wines, low-alcohol and related beverages. SPIRITS: covers distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liqueurs. 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.

Author : Alan J. Buglass
Publisher : Unknown
Page : 128 pages
File Size : 53,5 Mb
Release : 2011
Category : Alcoholic beverages
ISBN : OCLC:839101139

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Handbook of Alcoholic Beverages by Alan J. Buglass Pdf

Author : Anonim
Publisher : Academic Press
Page : 304 pages
File Size : 51,7 Mb
Release : 2011-05-05
Category : Technology & Engineering
ISBN : 0080926096

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Beer by Anonim Pdf

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. * The only detailed book that specifically addresses the science of beer quality * Addresses the various impacts on and perception of beer quality * Includes expert insights based on real-world experience

Author : Graham Stewart,Inge Russell
Publisher : Elsevier
Page : 444 pages
File Size : 54,7 Mb
Release : 2014-08-12
Category : Science
ISBN : 9780124046030

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Whisky by Graham Stewart,Inge Russell Pdf

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. Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner Includes a chapter on marketing and selling whisky Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.

Author : Dwight B. Heath
Publisher : Greenwood Publishing Group
Page : 416 pages
File Size : 40,6 Mb
Release : 1995-09-30
Category : Social Science
ISBN : 9780313252341

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International Handbook on Alcohol and Culture by Dwight B. Heath Pdf

The first authoritative guide to how the world drinks, this reference details alcohol use in different countries and cultures. Variation is striking, with alcohol sometimes a food, a sacrament, a symbol, a tool, a tranquilizer, a medicine, a love potion, or an object of scorn—often with very different meanings and uses in a single country. This volume reveals multicultural and ethnic beliefs, practices, and attitudes about drinking around the world. An extensive introduction discusses the close link between alcohol and culture and provides a foundation for the rest of the book. Each of the following chapters is written by an expert contributor and discusses alcohol and culture in a particular country. Chapters discuss historical trends, drinking among ethnic and religious minorities, national policies, and social outcomes. Countries range from industrial nations known for their alcohol research, to developing nations and to places famous for drinking. A concluding chapter highlights important similarities and differences.

Author : The International Culinary Schools at The Art Institutes,Joe LaVilla
Publisher : John Wiley & Sons
Page : 528 pages
File Size : 47,5 Mb
Release : 2009-04-22
Category : Cooking
ISBN : 9780470429938

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The Wine, Beer, and Spirits Handbook by The International Culinary Schools at The Art Institutes,Joe LaVilla Pdf

Master the mysteries of wine. The study of wine and beverages has become integral to hospitality education. The Wine, Beer, and Spirits Handbook demystifies the wine and wine-making process, examining not only the making and flavor profiles of wine, beer, and spirits, but also the business of wine service as practiced by a chef or sommelier. Unique to this book, is the strong emphasis on food and wine pairings, as well as food and beverage interactions. An entire chapter uncovers this broad, often intimidating, topic with detailed information on table wines, sparkling wines, fortified wines, beer and spirits. More importantly, The Handbook explains the responsibilities of a sommelier from both service and managerial perspectives. Readers explore their wine-related duties including: the developing of wine lists, identifying faulty wines, ordering, receiving, and storing wines, conducting inventory control, pricing, product research, cellar management, and the health and legal implications of wine consumption. A comprehensive, one-stop resource to the character and best use of beverages, The Wine, Beer, and Spirits Handbook will help every student, chef, sommelier and wine enthusiast confidently master the mysteries of wine and other beverages.

Author : L. Nykänen,H. Suomalainen
Publisher : Springer Science & Business Media
Page : 430 pages
File Size : 49,7 Mb
Release : 1983-05-31
Category : Cooking
ISBN : 902771553X

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Aroma of Beer, Wine and Distilled Alcoholic Beverages by L. Nykänen,H. Suomalainen Pdf

Author : Scott Stewart
Publisher : Academic Press
Page : 128 pages
File Size : 42,9 Mb
Release : 2005-01
Category : Electronic
ISBN : 0126692041

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Handbook of Alcoholic Beverages by Scott Stewart Pdf

Author : Dwight B. Heath
Publisher : Bloomsbury Publishing USA
Page : 416 pages
File Size : 45,5 Mb
Release : 1995-09-30
Category : Social Science
ISBN : 9780313034381

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International Handbook on Alcohol and Culture by Dwight B. Heath Pdf

The first authoritative guide to how the world drinks, this reference details alcohol use in different countries and cultures. Variation is striking, with alcohol sometimes a food, a sacrament, a symbol, a tool, a tranquilizer, a medicine, a love potion, or an object of scorn—often with very different meanings and uses in a single country. This volume reveals multicultural and ethnic beliefs, practices, and attitudes about drinking around the world. An extensive introduction discusses the close link between alcohol and culture and provides a foundation for the rest of the book. Each of the following chapters is written by an expert contributor and discusses alcohol and culture in a particular country. Chapters discuss historical trends, drinking among ethnic and religious minorities, national policies, and social outcomes. Countries range from industrial nations known for their alcohol research, to developing nations and to places famous for drinking. A concluding chapter highlights important similarities and differences.

Author : Richard Cooke,Dominic Conroy,Emma Louise Davies,Martin S. Hagger,Richard O. de Visser
Publisher : Springer Nature
Page : 595 pages
File Size : 45,7 Mb
Release : 2021-05-10
Category : Psychology
ISBN : 9783030669416

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The Palgrave Handbook of Psychological Perspectives on Alcohol Consumption by Richard Cooke,Dominic Conroy,Emma Louise Davies,Martin S. Hagger,Richard O. de Visser Pdf

This Handbook provides a broad and comprehensive overview of psychological research on alcohol consumption. It explores the psychological theories underpinning alcohol use and misuse, discusses the interventions that can be designed around these theories, and offers key insight into future developments within the field. A range of international experts assess the unique factors that contribute to alcohol-related behaviour as differentiated from other health-related behaviours. They cover the theory and context of alcohol consumption, including possible implications of personality type, motivation and self-regulation, and cultural and demographic factors. After reviewing the evidence for psychological theories and predictors as accounts for alcohol consumption, the book goes on to focus on external influences on consumption and interventions for reducing alcohol consumption, including those based on purchasing and consumption behaviour, technologies such as personalised feedback apps, and social and media phenomena such as “Dry January” and “Hello Sunday Morning”. It brings together cutting-edge contemporary research on alcohol consumption in childhood and adolescence, including topics such as managing offers or drinks, “pre-drinking”, online identities, how children develop their beliefs about alcohol and how adolescents discuss alcohol with their parents. The book also offers a rounded presentation of the tensions involved in debates around the psychological impacts of alcohol use, discussing its role in helping people to socialise and unwind; as well as recognising the possible negative impacts on health, education and relationships. This book will be of interest to academics, policymakers, public health officials, practitioners, charities and other stakeholders interested in understanding how alcohol affects people psychologically. This book will also be a key resource for students and researchers from across the social sciences.

Author : NPCS Board of Consultants & Engineers
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
Page : 824 pages
File Size : 44,9 Mb
Release : 2008-10-01
Category : Electronic
ISBN : 9788178331126

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The Complete Technology Book on Alcoholic and Non- Alcoholic Beverages(Fruit Juices, Whisky, Beer, Rum and Wine) by NPCS Board of Consultants & Engineers Pdf

The alcoholic and non alcoholic beverages are being used by human being since centuries back. Accompanying the increase in the variety of consumption there has been a parallel increase in the variety of alcoholic and non alcoholic beverages offered for sale. The alcoholic drinks market is broadly classified into five classes, starting from beers, wines, hard liquors, liqueurs and others. Similarly non alcoholic drinks market is broadly classified into carbonated drinks, non carbonated drinks and hot beverages. These include juices, energy drinks, carbonated drinks, tea, coffee and bottled water. The commercial success of a soft drink formulation depends upon a number of factors. A strong, well placed advertising campaign will bring the consumer to purchase the new product but, thereafter, the level of repeat sales will reflect the degree of enthusiasm with which the new drink has been received. The dramatic growth of fruit juice and non carbonated fruit beverage markets worldwide has been made possible by the development of new packs and packing systems and improvements in traditional packaging. Tropical fruits are the newest arrivals on the juice and fruit beverage market. Whisky is the portable spirit obtained by distillation of aqueous extract of an infusion of malted barley and other cereals that has been fermented. It can be considered as the product of distillation of an unhopped beer. Beer is the world most widely consumed alcoholic beverage; it is the third most popular drink overall, after water and tea. Rum is a distilled alcoholic beverage made from sugarcane by products such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The Indian alcoholic market has been growing rapidly for the last ten years, due to the positive impact of demographic trends and expected changes like rising income levels, changing age profile, changing lifestyles and reduction in beverages prices. Some of the fundamentals of the book are flavourings and emulsions, syrup room operation, fruit juices and comminuted bases, acids, colours, preservatives and other additives, high intensity sweeteners, packaging systems for fruit juices and non carbonated beverages, grape juice processing, processing of citrus juices, juice processing for pasteurized single strength, equipment for extraction and processing of soft and pome fruit juices, chemistry and technology of citrus juices and by products, legislation controlling production, labelling and marketing, biochemical events during brewing fermentations, outline of the whisky producing process, types of beer brewed, aroma compounds of rum and their formation, cider and perry etc.The alcoholic and non alcoholic beverages described in this book are beer, wine, rum, whisky, cider and different types of fruit juices with packaging systems and other relevant parameters related to their manufacturing. The book will be very helpful to technocrats, new entrepreneurs, research scholars and for those who are already in to this field.

Author : Scott Stewart
Publisher : Academic Press
Page : 718 pages
File Size : 55,6 Mb
Release : 2005-01
Category : Electronic
ISBN : 0126692033

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Handbook of Alcoholic Beverages by Scott Stewart Pdf

Author : Joe LaVilla
Publisher : John Wiley and Sons
Page : 529 pages
File Size : 50,7 Mb
Release : 2009-05-05
Category : Cooking
ISBN : 9780470138847

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The Wine, Beer, and Spirits Handbook by Joe LaVilla Pdf

Includes food and wine, beer and spirits pairings and how different food flavours and beverages interact. Starting with a look at how wines are made, how to taste wine and how wines interact with food, the different types of grapes, where they are grown, and the types of wines that are made with them.

Author : Robert A. Lipinski,Kathleen A. Lipinski
Publisher : John Wiley & Sons Incorporated
Page : 560 pages
File Size : 54,6 Mb
Release : 1988-11-01
Category : Cooking
ISBN : 0471289361

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Professional Guide to Alcoholic Beverages by Robert A. Lipinski,Kathleen A. Lipinski Pdf

Author : Matthew Teacher
Publisher : Simon and Schuster
Page : 208 pages
File Size : 49,9 Mb
Release : 2015-02-24
Category : Cooking
ISBN : 9781604335576

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The Home Distilling and Infusing Handbook, Second Edition by Matthew Teacher Pdf

Create your own signature blends at home with the fully updated and newly expanded edition of The Home Distilling and Infusing Handbook, featuring dozens of creative infusion recipes! Like to dabble, invent, experiment, and concoct? Like to drink? Move beyond bartending and learn how to combine alcohol with herbs, spices, fruit, and more to create your own custom blends! This book guides you step-by-step through the process of creating unique and delicious alcoholic infusion and blends as well as infused cordials and cremes. No fancy degree or equipment required! Also, learn how to make your very own whiskey blends. Includes fifty unique recipes from some of today's leading mixologists, including: Smoked Bacon Bourbon, October Apple Liqueur, Horseradish Vodka, Silver Kiwi Strawberry Tequila, Cucumber Gin, Cherry Whiskey, and Blueberry Bourbon. Cheers, and bottoms up!