Fermented Beverage Production

Authors: Lea, Andrew G.H., Piggott, John

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  • ISBN 978-1-4757-5214-4
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About this book

The production of fermented beverages is nowadays a technically sophisticated business. Many people outside it, however, even if they are familiar with the food industry overall, fail to appreciate just what advances have been made in the last twenty or thirty years. In part this is due to the blandishments of advertising, which tend to emphasise the traditional image for mass market promotion at the expense of the technological skills, and in part due to a lack of readily available information on the production pro­ cesses themselves. This book attempts to remedy the balance and to show that, far from being a quaint and rustic activity, the production of fermented beverages is a skilled and sophisticated blend of tradition and technology. We have chosen to organise the book principally by individual beverages or groups of beverages, with the addition of a number of general chapters to cover items of common concern such as fermentation biochemistry, adulteration, filtration and flavour aspects. While we have tried to eliminate excessive duplication of information, we make no apologies for the fact that certain important aspects (e. g. the role of sulphur dioxide in wine and cidermaking) are discussed on more than one occasion. This only serves to underline their importance and to ensure that each chapter is moderately self-contained.

Table of contents (15 chapters)

Buy this book

eBook 74,96 €
price for Spain (gross)
  • ISBN 978-1-4757-5214-4
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover 93,59 €
price for Spain (gross)
  • ISBN 978-1-4757-5216-8
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
  • The final prices may differ from the prices shown due to specifics of VAT rules
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Bibliographic Information

Bibliographic Information
Book Title
Fermented Beverage Production
Authors
Copyright
1995
Publisher
Springer US
Copyright Holder
Springer Science+Business Media Dordrecht
eBook ISBN
978-1-4757-5214-4
DOI
10.1007/978-1-4757-5214-4
Softcover ISBN
978-1-4757-5216-8
Edition Number
1
Number of Pages
XVI, 428
Number of Illustrations and Tables
23 b/w illustrations
Topics