Fermented Beverage Production

John R. Piggott

ISBN 10: 0306477068 / ISBN 13: 9780306477065

Published by Springer US, Copernicus, 2003

About this Item

Druck auf Anfrage Neuware - Printed after ordering - Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of alcoholic beverages. This authoritative volume provides an up-to-date, practical overview of fermented beverage production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages. The second edition features three new chapters on sparkling wines, rums, and Latin American beverages such as tequila, as well as thorough updating of information on new technologies and current scientific references.

Seller Inventory # 9780306477065

Bibliographic Details

• Title: Fermented Beverage Production
• Publisher: Springer US, Copernicus
• Publication Date: 2003
• Language: English
• ISBN 10: 0306477068
• ISBN 13: 9780306477065
• Binding: Taschenbuch
• Edition: 2nd Edition
• Condition: Neu
• Dimensions: 254W x 178H x 25D millimeters 254 millimeters width by 178 millimeters height by 25 millimeters depth
• Weight: 837 grams

About this title

Synopsis

Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of alcoholic beverages. This authoritative volume provides an up-to-date, practical overview of fermented beverage production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages. The second edition features three new chapters on sparkling wines, rums, and Latin American beverages such as tequila, as well as thorough updating of information on new technologies and current scientific references.

Review

about the first edition:
"[...]an authoritative overview of fermented beverage production in the 1990s." (Fruit Processing)
"The essential science and technology underpinning a diversity of alcoholic beverages is presented in this splendid volume[...] it provides [an overview] of the (virtual) totality of fermented beverages." (Chemistry and Industry)