Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects

Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects
Alan J. Buglass (Editor)
Hardcover: 1208 pages
Published: 2011
ISBN-10: 0470512024
ISBN-13: 978-0470512029

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.

A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages

At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are alsocovered to asignificant extent.

The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter.

Divided into five parts, this comprehensive two-volume work presents:
INTRODUCTION, BACKGROUND AND HISTORY: A simple introduction to the history and development of alcohol and some recent trends and developments

FERMENTED BEVERAGES: Beers, Ciders, Wines and Related Drinks: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liquer wines, fruit wines, low-alcohol and related beverages

SPIRITS: cover distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liquers

ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis.

NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.

Appropriate for food professionals working in the development and manufacture of alcohol-based drinks, as well as academic and industrial researchers involved in the development of testing methods for the analysis and regulation of alcohol in the drinks industry.