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電子書籍詳細


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飲料の科学7:アルコール飲料

Alcoholic Beverages : Volume 7: The Science of Beverages

Grumezescu, Alexandru (EDT)   Holban, Alina Maria (EDT)

Woodhead Publishing 2019/03
549p.
出版国: US
ISBN: 9780128152690
eISBN: 9780128157015
KNPID: EY00340849
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Full Description

Alcoholic Beverages, Volume Seven in The Science of Beverages series, is a multidisciplinary resource for anyone who needs deeper knowledge on the most recent approaches in beverage development, technology, and engineering, along with their effects on beverage composition, quality, sensory and nutritional features. The book discusses main alcoholic beverages, such as spirits and wines that are thoroughly analyzed in terms of production, sustainability, and future perspectives. It offers examples of the new trends and the most recent technologies and approaches in the industry of alcoholic drinks.

  • Includes a variety of trending ingredients for novel beverage production
  • Provides different approaches for the identification of adulterations and contaminants in alcoholic beverages
  • Includes research examples and applications of different products, such as beer, wine, and spirits

Table of Contents

1. The Threat to Quality of Alcoholic Beverages by Unrecorded Consumption
2. Technology of Vermouth Wines
3. New Trends in Spirit Beverages Production
4. Mescal an Alcoholic Beverage From Agave spp. With Great Commercial Potential
5. Sotol, an Alcoholic Beverage With Rising Importance in the Worldwide Commerce
6. Medicinal Fungus Ganoderma lucidum as Raw Material for Alcohol Beverage Production
7. Application of a Two-Stage System With Pressurized Carbon Dioxide Microbubbles for Inactivating Enzymes and Microorganisms in Unpasteurized Sake and Unfiltered Beer
8. Electromagnetic Characterization of Beers: Methodology, Results, Limitations, and Applications
9. Tapping Into Health: Wine as Functional Beverage
10. The Evolution and the Development Phases of Wine
11. New Trends in Sparkling Wine Production
12. Schizosaccharomyces pombe and Lachancea thermotolerans: Joint Use as an Alternative to the Traditional Fermentations by Saccharomyces cerevisiae and Oenococcus oeni in Oenology
13. Emerging Trends in Fortified Wines: A Scientific Perspective
14. Emerging Functional Beverages: Fruit Wines and Transgenic Wines