UID:
almahu_9949384997002882
Umfang:
1 online resource
ISBN:
9781315155050
,
1315155052
,
9781351651097
,
1351651099
,
9781498778701
,
1498778704
,
9781351641579
,
1351641573
Inhalt:
While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post-process aspects of stabilization, aging, and spoilage. This book is dedicated to the post-fermentation and distillation technology applied to wine, beer, vinegar and distillates in a broad spectrum. It will present such new technologies and materials square barrels, synthetic closures, and the use of Tetra-Pak bottling. The book will be a good mix of referenced research with practical applications, and will include case studies of these various applications of the novel technologies.
Anmerkung:
Chapter 1 Fermentation Process -- chapter 2 Distillation Processes and Distillates -- chapter 3 Proteins and Bentonite in Winemaking: Chemical and Practical Aspects and Sensory Consequences -- chapter 4 Wine Aging and Spoilage -- chapter 5 The Stability and Stabilization of Beer -- chapter 6 Beer Conditioning, Aging, and Spoilage -- chapter 7 Vinegars: Process, Aging, and Spoilage -- chapter 8 Stabilization of Distilled Spirits -- chapter 9 Distillates Cask Aging -- chapter 10 Marketing Beer, Wine, Spirits, and Vinegar: Who Are the Consumers? What Do They Want? How to Talk to Them so They Hear You.
Weitere Ausg.:
Print version: Post-fermentation and -distillation technology. Boca Raton : CRC Press, 2018 ISBN 9781498778695
Sprache:
Englisch
Schlagwort(e):
Electronic books.
;
Electronic books.
URL:
https://www.taylorfrancis.com/books/9781315155050
URL:
https://www.taylorfrancis.com/books/9781315155050
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