|  | Buglass, Alan J. (ed.)
Handbook of Alcoholic Beverages
Technical, Analytical and Nutritional Aspects, 2 Volume Set
 1. Edition January 2011
335.- Euro
2011. 1204 Pages, 2 Volumes, Hardcover
- Handbook/Reference Book -
ISBN 978-0-470-51202-9 - John Wiley & Sons
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| Short description
Handbook of Alcoholic Beverages is a comprehensive text that describes the science and technology involved in the production of the world's alcoholic beverages. The text describes the major fermentation process that produces these drinks and the major chemical, physical, and technical processes that accompany the production of these beverages are discussed. The multidisciplinary approach used in the book also emphasizes more recent developments and innovations, but with sufficient background for less experienced readers. The book also unifies different beverages in different chapters with extensive cross-referencing and comparison between the subjects.
From the contents
List of Contributors.
General Acknowledgments and Thanks.
VOLUME 1.
1 INTRODUCTION, BACKGROUND AND HISTORY (John A. Hudson and Alan J. Buglass).
1.1 Alcoholic Beverages of theWorld: An Introduction to the Contents of This Book.
1.2 History and Development of Alcoholic Beverages.
References.
1.3 Some Recent Trends and Developments.
References.
2 FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS (Marianne McKay, Alan J. Buglass and Chang Gook Lee).
2.1 Introduction: Overview of Fermentation and Microorganisms.
References.
2.2 Alcoholic Fermentation.
References.
2.3 Malolactic Fermentation.
References.
2.4 Acetic and Other Fermentations.
References.
2.5 Preservatives Used in the Production of Alcoholic Beverages.
References.
2.6 Beer.
References.
2.7 Cereal-based and Other Fermented Drinks of Asia, Africa and Central/South America.
References.
2.8 Cider and Perry.
References.
2.9 Wine.
References.
2.10 Fortified Wines and Liqueur Wines.
References.
2.11 Fruit Wines and Other Nongrape Wines.
References.
2.12 Aromatized Wines.
References.
2.13 Low Alcohol and Non-Alcoholic Beers, Ciders and Wines.
References.
3 DISTILLED SPIRITS (Alan J. Buglass, Marianne McKay and Chang Gook Lee).
3.1 Introduction: Distillation Methods and Stills.
References.
3.2 Scotch Whisky.
References.
3.3 Whiskeys.
References.
3.4 Other Cereal Based Spirits.
References.
3.5 Cane Spirits, Vegetable Based Spirits and Aniseed Flavored Spirits.
References.
3.6 Brandy.
References.
3.7 Grape and Other Pomace Spirits.
References.
3.8 Fruit Spirits.
References.
3.9 Liqueurs and Their Flavorings.
References.
VOLUME 2.
4 ANALYTICAL METHODS (Alan J. Buglass and Darren J. Caven-Quantrill).
4.1 Introduction.
References.
4.2 Extraction and Focusing Methods in Sample Preparation.
References.
4.3 Chromatographic Methods.
References.
4.4 Spectroscopic Methods.
References.
4.5 Electrochemical Methods.
References.
4.6 Other Methods.
References.
4.7 Sensory Analysis.
References.
5 NUTRITIONAL AND HEALTH ASPECTS (Nigel J. Fuller, Suk Hean Lee and Alan J. Buglass).
5.1 General Introduction.
References.
5.2 Factors Influencing the Nutrient Content of Alcoholic Beverages.
References.
5.3 Macronutrient Content of Alcoholic Beverages.
References.
5.4 Micronutrient Content of Alcoholic Beverages.
References.
5.5 Alcohol Ingestion, Absorption and Catabolism: Metabolic and Nutritional Consequences.
References.
5.6 Health Consequences of Alcohol Intake.
References.
5.7 Carbohydrates in Alcoholic Beverages and Health.
References.
5.8 Antioxidant Value of Alcoholic Beverages.
References.
5.9 Additives in Alcoholic Beverages.
References.
5.10 Residues in Alcoholic Beverages.
References.
5.11 Other Trace Substances in Alcoholic Beverages.
References.
Appendix 1 Units of Measurement and Interconversions.
Appendix 2.
Appendix 3 Pressure and Temperature Unit Conversions, and Numerical Values of Constants.
Glossary.
Index.
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