Fermented Beverage Manufacturing Book
from C.H.I.P.S.

Fermented Beverage Production
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 alcoholic beverages.

Comprehensive reference lists in each chapter provide convenient entries to the literature on this subject.


  1. 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.
  2. Alcoholic beverage fermentations:
    Yeast. Physiology of yeast growth. Production of flavor compounds.
  3. Beers: recent technological innovations in brewing:
    The traditional brewing process. New technological evolutions. New products: low alcohol and alcohol-free beers.
  4. Cidermaking:
    History and definition. Raw materials. Fermentation. Postfermentation operations.
  5. White wines:
    Wine styles and grape varieties. Improved planting material. Harvesting and crushing. Prefermentation treatments. Yeast and fermentation control. Postfermentation operations.
  6. 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.
  7. Fortified wines: sherry, port and Madeira:
    Alcoholic fermentation. Fortification spirit. Sherry. Port. Madeira. Quality aspects.
  8. 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.
  9. Armagnac and wine-spirits:
    Armagnac. Wine-spirits.
  10. Whiskies:
    Materials. Milling, cooking and mashing. Fermentation. Distillation. Maturation. Blending. Filtration. Raw materials and product analyses.
  11. Flavored spirits:
    Definitions and regulations. Brands, markets and volumes. Flavored spirit production. Analysis.
  12. Specialty products:
    Statistics. Legal definitions. Composition. Cream liqueurs. Cocktails.
  13. 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.
  14. Flavor chemistry and assessment:
    Raw materials. Fermentation. Distillation. Aging contribution to flavor.
  15. 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.


click here to see books of related interest


Fermented Beverage Production
edited by A.G.H. Lea
2003 • 428 pages • $224.00 + shipping

Texas residents please add 6.75 % sales tax

copyright © 1997-2011 Culinary and Hospitality Industry Publications Services