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Fermented Beverage Production

  • Book
  • © 2003

Overview

Editors:
  1. Andrew G. H. Lea

    1. Reading Scientific Services Ltd. Lord Zuckerman Research Centre, The University, Whiteknights, Reading, UK

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  2. John R. Piggott

    1. Department of Bioscience & Biotechnology, University of Strathclyde, Glasgow, UK

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    You can also search for this editor in PubMed   Google Scholar

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Table of contents (17 chapters)

  1. Front Matter

    Pages i-xxii
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  2. Production of Fermentable Extracts from Cereals and Fruits

    • A. Paterson, J. S. Swanston, J. R. Piggott
    Pages 1-24

  3. Alcoholic Beverage Fermentations

    • D. R. Berry, J. C. Slaughter
    Pages 25-39

  4. Beers: Recent Technological Innovations in Brewing

    • D. Iserentant
    Pages 41-58

  5. Cidermaking

    • Andrew G. H. Lea, Jean-François Drilleau
    Pages 59-87

  6. White Wines

    • Andrew Ewart
    Pages 89-106

  7. Red Wines

    • Roger Boulton
    Pages 107-137

  8. Sparkling Wines

    • Patricia Howe
    Pages 139-155

  9. Fortified Wines Sherry, Port and Madeira

    • H. P. Reader, M. Dominguez
    Pages 157-194

  10. From Vine to Cognac

    • R. Cantagrel, B. Galy
    Pages 195-212

  11. Armagnac and Wine-Spirits

    • Alain Bertrand
    Pages 213-238

  12. Whiskies

    • J. R. Piggott, J. M. Conner
    Pages 239-262

  13. Rum

    • Denis A. Nicol
    Pages 263-287

  14. Vodka, Gin and Other Flavored Spirits

    • R. I. Aylott
    Pages 289-308

  15. Liqueurs & Speciality Products

    • David W. Clutton
    Pages 309-334

  16. Cachaça, Pisco and Tequila

    • J. B. Faria, Eduardo Loyola, Mercedes G. López, Jean Pierre Dufour
    Pages 335-363

  17. Filtration and Stabilization of Beers

    • G. J. Freeman, M. T. McKechnie
    Pages 365-392

  18. Flavor Chemistry

    • A. C. Noble, V. C. Cole
    Pages 393-412

  19. Back Matter

    Pages 413-423
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Keywords

About this book

Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of alcoholic beverages. This authoritative volume provides an up-to-date, practical overview of fermented beverage production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages. The second edition features three new chapters on sparkling wines, rums, and Latin American beverages such as tequila, as well as thorough updating of information on new technologies and current scientific references.

Reviews

about the first edition:
"[...]an authoritative overview of fermented beverage production in the 1990s." (Fruit Processing)
"The essential science and technology underpinning a diversity of alcoholic beverages is presented in this splendid volume[...] it provides [an overview] of the (virtual) totality of fermented beverages." (Chemistry and Industry)

Editors and Affiliations

  • Reading Scientific Services Ltd. Lord Zuckerman Research Centre, The University, Whiteknights, Reading, UK

    Andrew G. H. Lea

  • Department of Bioscience & Biotechnology, University of Strathclyde, Glasgow, UK

    John R. Piggott

Bibliographic Information

  • Book Title: Fermented Beverage Production

  • Editors: Andrew G. H. Lea, John R. Piggott

  • DOI: https://doi.org/10.1007/978-1-4615-0187-9

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Kluwer Academic / Plenum Publishers 2003

  • Hardcover ISBN: 978-0-306-47275-6Published: 30 June 2003

  • Softcover ISBN: 978-0-306-47706-5Published: 30 June 2003

  • eBook ISBN: 978-1-4615-0187-9Published: 06 December 2012

  • Edition Number: 2

  • Number of Pages: XXII, 423

  • Topics: Food Science

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