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Beer and Wine Production: Analysis, Characterization and Technological Advances: No 536 (ACS Symposium Series) - Softcover
Synopsis
Describing how modern technology is used to produce and maintain the flavour quality of beer and enhance the quality of wine, this book discusses the current understanding of the sensory aspects of natural phenolic and turpenoid compounds in grapes and the sensory effects of certain competitive spoilage organisms present in fermenting grape juice. The book also presents insights into how current analytical, filtration and enzymes technologies are used to analyze and process beers and wines. It includes chapters on: home brewing and winemaking; chapters written by leading experts at major breweries and wineries; the two enology-degree-granting institutions in the United States; the leading independent analytical laboratory serving the wine industry and a major biotechnology company.
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Beer and Wine Production: Analysis, Characterization, and Technological Advances
Published by
Amer Chemical Society, Washington, D.C., U.S.A., 1993
ISBN 10: 0841227241
ISBN 13: 9780841227248
Used
Glossy Pictorial Softcover
First Edition
Seller: Martin Nevers- used & rare books, Oxford, FL, U.S.A.
Seller rating 5 out of 5 stars
Glossy Pictorial Softcover. Condition: Vg. First Edition. 275 pages. Previous owner's name at top of ffep. Front and back covers starting to curl. Last few pages lightly creased at top corner tips. Photos of book on request. 8vo - over 7¾" - 9¾" tall. Seller Inventory # 012717
Stock Image
Beer and Wine Production: Analysis, Characterization, and Technological Advances
Published by
Washington, D.C., U.S.A.: Amer Chemical Society, 1993
ISBN 10: 0841227241
ISBN 13: 9780841227248
Used
Soft cover
Seller: Blue Eagle Metaphysical Emporium, Albuquerque, NM, U.S.A.
Seller rating 5 out of 5 stars
Soft cover. Condition: Very Good. Bottom edge was wet at some point and has faint discoloration, but pages are not wavy. Clean pages and the binding is unbroken. Seller Inventory # 1971