edited by A.G.H. Lea
This resource provides an authoritative overview of fermented beverages production in the 1990s.
Fermented Beverage Production, a reference work in one convenient volume, for quality control and technical managers throughout the business, for researchers, students, and for anyone who needs a general and contemporary introduction to the science and technology of
Comprehensive reference lists in each chapter provide convenient entries to the literature on this subject.
- Production of fermentable extracts from cereals and fruits:
Structure of cereals. Cereal storage polymers. Cereal cell walls. Malting. Depolymerization activities during mashing. Fruits as raw materials.
- Alcoholic beverage fermentations:
Yeast. Physiology of yeast growth. Production of flavor compounds.
- Beers: recent technological innovations in brewing:
The traditional brewing process. New technological evolutions. New products: low alcohol and alcohol-free beers.
History and definition. Raw materials. Fermentation. Postfermentation operations.
- White wines:
Wine styles and grape varieties. Improved planting material. Harvesting and crushing. Prefermentation treatments. Yeast and fermentation control. Postfermentation operations.
- Red wines:
Styles of red table wines. Grape maturity and harvesting. Prefermentation options. Juice, skin and seed contacting. The ethanol fermentation. Malo-lactic fermentation. Postfermentation handling of wines. Aging. Preparation for bottling.
- Fortified wines: sherry, port and Madeira:
Alcoholic fermentation. Fortification spirit. Sherry. Port. Madeira. Quality aspects.
- From the vine to Cognac:
The geology and the 'cru' (growth area). The vine varieties. The winemaking. The Charente distillation. The aging of Cognac. Blending: an important step in the process of Cognac production.
- Armagnac and wine-spirits:
Materials. Milling, cooking and mashing. Fermentation. Distillation. Maturation. Blending. Filtration. Raw materials and product analyses.
- Flavored spirits:
Definitions and regulations. Brands, markets and volumes. Flavored spirit production. Analysis.
- Specialty products:
Statistics. Legal definitions. Composition. Cream liqueurs. Cocktails.
- Filtration and stabilization of beers:
Background to beer stability. The importance of oxygen. Cold conditioning. Conventional powder filtration. Stabilization with processing aids. Dilution of high-gravity beers. Pasteurization. Cold sterilization of beer. Gas adjustment. Cask ales. Beer recovery. The future.
- Flavor chemistry and assessment:
Raw materials. Fermentation. Distillation.
Aging contribution to flavor.
- Authenticity of fermented beverages:
The various forms of adulteration of fermented beverages. Isotopic methods for food analysis. Dilution with water. Addition of sugar. Detection of geographic mislabeling. Use of alcohol of a botanical origin not corresponding to the product definition. Detection of variety mislabeling (wines and spirits). Undeclared addition of organic acids. Addition of synthetic flavors. Mislabeling of age.