Moreno-Arribas M.V., Polo M.G. Wine Chemistry and Biochemistry

Blackie Academic & Professional, 1998, 798 pages, ISBN 0412298007 Malting is a commercial activity of world-wide importance as malts are used in the manufacture of beers, whiskies, foodstuffs, non-alcoholic beverages and confectionery. Malts and Malting provides an essential, up-to-date account of malt manufacture with an emphasis on barley as the most used cereal grain. After an initial description of how malts are produced and used the bo...

3rd ed. - AP. 2008. 789 p. Introduction Grape Species and Varieties Grapevine Structure and Function Vineyard Practice Site Selection and Climate Chemical Constituents of Grapes and Wine Fermentation Postfermentation Treatments and Related Topics Specific and Distinctive Wine Styles Wine laws, Authentication, and Geography Sensory Perception and Wine Assessment Wine and Health

Nottingham University Press; 4th edition. 448 pages 2003. This book concentrates on processing technology, blending plant science, chemical engineering, microbiology, biochemistry, and chemical engineering with unit processing of alcohol from substrate selection and processing through fermentation to the purification of ethanol and the co-products distillers grain and carbon dioxide. The objective of "The Alcohol Textbook" is to show how these p...

Global Media, 2009. Table of Contents Origin History Collection Production Availability Serving Techniques