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Handbook of Alcoholic Beverages is a comprehensive text that describes the science and technology involved in the production of the world's alcoholic beverages. The text describes the major fermentation process that produces these drinks and the major chemical, physical, and technical processes that accompany the production of these beverages are discussed. The multidisciplinary approach used in the book also emphasizes more recent developments and innovations, but with sufficient background for less experienced readers. The book also unifies different beverages in different chapters with extensive cross-referencing and comparison between the subjects.…mehr

Produktbeschreibung
Handbook of Alcoholic Beverages is a comprehensive text that describes the science and technology involved in the production of the world's alcoholic beverages. The text describes the major fermentation process that produces these drinks and the major chemical, physical, and technical processes that accompany the production of these beverages are discussed. The multidisciplinary approach used in the book also emphasizes more recent developments and innovations, but with sufficient background for less experienced readers. The book also unifies different beverages in different chapters with extensive cross-referencing and comparison between the subjects.
  • Produktdetails
  • Verlag: John Wiley & Sons / PAPERBACKSHOP UK IMPORT
  • New
  • Seitenzahl: 1208
  • Erscheinungstermin: Februar 2011
  • Englisch
  • Abmessung: 267mm x 205mm x 85mm
  • Gewicht: 3009g
  • ISBN-13: 9780470512029
  • ISBN-10: 0470512024
  • Artikelnr.: 32568091
Autorenporträt
Alan J Buglass graduated with BSc from the Chemistry Department of the University of Nottingham in 1968 and then with PhD from the Chemistry Department of the University of Essex in 1972. After a number of junior teaching and post-doctoral appointments, including one at Imperial College with Dr. B.C. Challis, he took up a teaching post at the present Anglia Ruskin University (ARU) from 1974 to 2002, where he was subsequently promoted to a senior post. At ARU, he was course leader for some chemistry courses, such as part-time Graduateship of the Royal Society of Chemistry, designed primarily for personnel in local chemical industries. Since 2002, he has been a professor at Korea Advanced Institute of Science and Technology (KAIST). His present research interests are in mechanistic organosulfur chemistry and analytical organic chemistry, particularly the analysis of wine (and similar) components, both volatile and non-volatile. He is a Fellow of the Royal Society of Chemistry (since 1995). He has published extensively including papers on analysis of wine, organic compound content of grapes in English vineyards, etc.
Inhaltsangabe
List of Contributors. General Acknowledgments and Thanks. VOLUME 1. 1 INTRODUCTION
BACKGROUND AND HISTORY (John A. Hudson and Alan J. Buglass). 1.1 Alcoholic Beverages of theWorld: An Introduction to the Contents of This Book. 1.2 History and Development of Alcoholic Beverages. References. 1.3 Some Recent Trends and Developments. References. 2 FERMENTED BEVERAGES: BEERS
CIDERS
WINES AND RELATED DRINKS (Marianne McKay
Alan J. Buglass and Chang Gook Lee). 2.1 Introduction: Overview of Fermentation and Microorganisms. References. 2.2 Alcoholic Fermentation. References. 2.3 Malolactic Fermentation. References. 2.4 Acetic and Other Fermentations. References. 2.5 Preservatives Used in the Production of Alcoholic Beverages. References. 2.6 Beer. References. 2.7 Cereal-based and Other Fermented Drinks of Asia
Africa and Central/South America. References. 2.8 Cider and Perry. References. 2.9 Wine. References. 2.10 Fortified Wines and Liqueur Wines. References. 2.11 Fruit Wines and Other Nongrape Wines. References. 2.12 Aromatized Wines. References. 2.13 Low Alcohol and Non-Alcoholic Beers
Ciders and Wines. References. 3 DISTILLED SPIRITS (Alan J. Buglass
Marianne McKay and Chang Gook Lee). 3.1 Introduction: Distillation Methods and Stills. References. 3.2 Scotch Whisky. References. 3.3 Whiskeys. References. 3.4 Other Cereal Based Spirits. References. 3.5 Cane Spirits
Vegetable Based Spirits and Aniseed Flavored Spirits. References. 3.6 Brandy. References. 3.7 Grape and Other Pomace Spirits. References. 3.8 Fruit Spirits. References. 3.9 Liqueurs and Their Flavorings. References. VOLUME 2. 4 ANALYTICAL METHODS (Alan J. Buglass and Darren J. Caven-Quantrill). 4.1 Introduction. References. 4.2 Extraction and Focusing Methods in Sample Preparation. References. 4.3 Chromatographic Methods. References. 4.4 Spectroscopic Methods. References. 4.5 Electrochemical Methods. References. 4.6 Other Methods. References. 4.7 Sensory Analysis. References. 5 NUTRITIONAL AND HEALTH ASPECTS (Nigel J. Fuller
Suk Hean Lee and Alan J. Buglass). 5.1 General Introduction. References. 5.2 Factors Influencing the Nutrient Content of Alcoholic Beverages. References. 5.3 Macronutrient Content of Alcoholic Beverages. References. 5.4 Micronutrient Content of Alcoholic Beverages. References. 5.5 Alcohol Ingestion
Absorption and Catabolism: Metabolic and Nutritional Consequences. References. 5.6 Health Consequences of Alcohol Intake. References. 5.7 Carbohydrates in Alcoholic Beverages and Health. References. 5.8 Antioxidant Value of Alcoholic Beverages. References. 5.9 Additives in Alcoholic Beverages. References. 5.10 Residues in Alcoholic Beverages. References. 5.11 Other Trace Substances in Alcoholic Beverages. References. Appendix 1 Units of Measurement and Interconversions. Appendix 2. Appendix 3 Pressure and Temperature Unit Conversions
and Numerical Values of Constants. Glossary. Index.