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Author: Jokie Bakker Publisher: John Wiley & Sons ISBN: 1444346008 Category : Technology & Engineering Languages : en Pages : 453
Book Description
Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.
Author: Jokie Bakker Publisher: John Wiley & Sons ISBN: 1444346008 Category : Technology & Engineering Languages : en Pages : 453
Book Description
Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.
Author: Annie Hill Publisher: Woodhead Publishing ISBN: 1782423494 Category : Technology & Engineering Languages : en Pages : 513
Book Description
Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality. The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality. It opens with an introduction to beer microbiology, covering yeast properties and management, and then delves into a review of spoilage bacteria and other contaminants and tactics to reduce microbial spoilage. Final sections explore the impact of microbiology on the sensory quality of beer and the safe management and valorisation of brewing waste. - Examines key developments in brewing microbiology, discussing the microbes that are essential for successful beer production and processing - Covers spoilage bacteria, yeasts, sensory quality, and microbiological waste management - Focuses on developments in industry and academia, bringing together leading experts in the field
Author: Publisher: Academic Press ISBN: 0080926096 Category : Technology & Engineering Languages : en Pages : 301
Book Description
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: Fachverlag Hans Carl GmbH Publisher: Fachverlag Hans Carl ISBN: 3418009352 Category : Science Languages : en Pages : 183
Book Description
This publication is a compillion of the articles published in the BrewingScience bimonthly online journal in 2023. Aside from the more conventional subjects of barley, malt and hops as well as of wort and beer quality, some novel areas of research emerged this year, including the implementation of artificial intelligence and machine learning in the process of kilning hops, the substitution of malt with residual ingredients from the baking industry, the impact of fermantation conditions on ethanol production using exotic "ca na" fruit, and much more.
Author: Rosa María Martínez-Espinosa Publisher: BoD – Books on Demand ISBN: 1789853133 Category : Science Languages : en Pages : 241
Book Description
In recent years, there has been an increase in the concern of society and industries about how food and beverages are produced, the production of natural compounds as well as the concern of industries on fermentation-based processes. Thus, there are several approaches worldwide that are looking for low time and low cost fermentation-based processes integrating not only molecular biology procedures but also engineering. This book contains eleven chapters written by international experts in the field of fermentation. It covers all recent aspects on fermentation-based processes with potential applications in many fields such as bio combustible production, food and beverage processing, and biomedicine.
Author: David Beer Publisher: Springer ISBN: 1137556498 Category : Language Arts & Disciplines Languages : en Pages : 233
Book Description
This book examines the powerful and intensifying role that metrics play in ordering and shaping our everyday lives. Focusing upon the interconnections between measurement, circulation and possibility, the author explores the interwoven relations between power and metrics. He draws upon a wide-range of interdisciplinary resources to place these metrics within their broader historical, political and social contexts. More specifically, he illuminates the various ways that metrics implicate our lives – from our work, to our consumption and our leisure, through to our bodily routines and the financial and organisational structures that surround us. Unravelling the power dynamics that underpin and reside within the so-called big data revolution, he develops the central concept of Metric Power along with a set of conceptual resources for thinking critically about the powerful role played by metrics in the social world today.
Author: Hans Michael Eßlinger Publisher: John Wiley & Sons ISBN: 3527623493 Category : Technology & Engineering Languages : en Pages : 778
Book Description
This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world's most competitive beer market (Germany), where many of the current technologies were first introduced. Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered. Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing.
Author: Fachverlag Hans Carl GmbH Publisher: Fachverlag Hans Carl ISBN: 3418009344 Category : Science Languages : en Pages : 159
Book Description
This publication is a compilation of the articles published in the BrewingScience bimonthly online journal in 2022. The yearbook is full of new insights - ranging from hop and practical yeast matters all the way to use of new methods such as CrospR-Cas9 in the brewing industry. Contributions extending beyond the horizons of the brewing industry round off the range of topics.
Author: Sholto Cross Publisher: Springer ISBN: 1349249300 Category : Sports & Recreation Languages : en Pages : 338
Book Description
Facing up to AIDS is a novel and incisive study of a global plague which continues to threaten to engulf South Africa at this crucial moment in its history. Economists, demographers and health planners present a range of new methods of understanding the likely course of the disease, drawn from the most recent research and thinking by social scientists on the relationship between epidemic disease, economic growth and human resources. South Africa presents a unique opportunity for understanding AIDS, combining as it does Third World problems with a sophisticated infrastructure: the models of demographic projection and economic linkages which are explored here will be of major relevance for examining the socio-economic impact of AIDS in a range of countries in Asia and Latin America. Until medical science comes up with a miracle vaccine, the modification of behaviour is the only defence, and the essays in this volume make a powerful case for putting further resources into the research needed to bring this about.
Author: John M. deMan Publisher: Springer ISBN: 3319636073 Category : Technology & Engineering Languages : en Pages : 614
Book Description
Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference.
Author: Jokie Bakker
Author: Jokie Bakker
Author: Annie Hill
Author: 
Author: Fachverlag Hans Carl GmbH
Author: Rosa María Martínez-Espinosa
Author: David Beer
Author: Hans Michael Eßlinger
Author: Fachverlag Hans Carl GmbH
Author: Sholto Cross
Author: John M. deMan