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Informationen zum Autor Editor Alan J. Buglass Department of Chemistry, KAIST, Republic of Korea Klappentext A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages HANDBOOK OF ALCOHOLIC BEVERAGESTechnical, Analytical and Nutritional Aspects 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 also covered to a significant 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. 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. 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, liqueur wines, fruit wines, low-alcohol and related beverages. SPIRITS: covers distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liqueurs. 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. Zusammenfassung 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. Inhaltsverzeichnis List of Contributorsxv General Acknowledgments and Thanksxvii Volume 1 1 Introduction, Background and History 1 John A. Hudson and Alan J. Buglass 1.1 Alcoholic Beverages of the World: An Introduction to the Contents of This Book 3 1.2 History and Development of Alcoholic Beverages 12 1.2.1 The Beginnings (From the earliest Times to ca. 1100 AD) 12 1.2.2 Medieval Times and Beyond (ca. 1100-1750) 18 1.2.3 The Industrial Revolution and the Influences of Science and Technology (ca. 1750-1900) 24 1.2.4 Modern Times and Newer Processes (ca. 1900-...
List of contents
List of Contributors.
General Acknowledgments and Thanks.
VOLUME 1.
1 INTRODUCTION, BACKGROUND AND HISTORY (John A. Hudson and Alan J. Buglass).
1.1 Alcoholic Beverages of theWorld: An Introduction to the Contents of This Book.
1.2 History and Development of Alcoholic Beverages.
References.
1.3 Some Recent Trends and Developments.
References.
2 FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS (Marianne McKay, Alan J. Buglass and Chang Gook Lee).
2.1 Introduction: Overview of Fermentation and Microorganisms.
References.
2.2 Alcoholic Fermentation.
References.
2.3 Malolactic Fermentation.
References.
2.4 Acetic and Other Fermentations.
References.
2.5 Preservatives Used in the Production of Alcoholic Beverages.
References.
2.6 Beer.
References.
2.7 Cereal-based and Other Fermented Drinks of Asia, Africa and Central/South America.
References.
2.8 Cider and Perry.
References.
2.9 Wine.
References.
2.10 Fortified Wines and Liqueur Wines.
References.
2.11 Fruit Wines and Other Nongrape Wines.
References.
2.12 Aromatized Wines.
References.
2.13 Low Alcohol and Non-Alcoholic Beers, Ciders and Wines.
References.
3 DISTILLED SPIRITS (Alan J. Buglass, Marianne McKay and Chang Gook Lee).
3.1 Introduction: Distillation Methods and Stills.
References.
3.2 Scotch Whisky.
References.
3.3 Whiskeys.
References.
3.4 Other Cereal Based Spirits.
References.
3.5 Cane Spirits, Vegetable Based Spirits and Aniseed Flavored Spirits.
References.
3.6 Brandy.
References.
3.7 Grape and Other Pomace Spirits.
References.
3.8 Fruit Spirits.
References.
3.9 Liqueurs and Their Flavorings.
References.
VOLUME 2.
4 ANALYTICAL METHODS (Alan J. Buglass and Darren J. Caven-Quantrill).
4.1 Introduction.
References.
4.2 Extraction and Focusing Methods in Sample Preparation.
References.
4.3 Chromatographic Methods.
References.
4.4 Spectroscopic Methods.
References.
4.5 Electrochemical Methods.
References.
4.6 Other Methods.
References.
4.7 Sensory Analysis.
References.
5 NUTRITIONAL AND HEALTH ASPECTS (Nigel J. Fuller, Suk Hean Lee and Alan J. Buglass).
5.1 General Introduction.
References.
5.2 Factors Influencing the Nutrient Content of Alcoholic Beverages.
References.
5.3 Macronutrient Content of Alcoholic Beverages.
References.
5.4 Micronutrient Content of Alcoholic Beverages.
References.
5.5 Alcohol Ingestion, Absorption and Catabolism: Metabolic and Nutritional Consequences.
References.
5.6 Health Consequences of Alcohol Intake.
References.
5.7 Carbohydrates in Alcoholic Beverages and Health.
References.
5.8 Antioxidant Value of Alcoholic Beverages.
References.
5.9 Additives in Alcoholic Beverages.
References.
5.10 Residues in Alcoholic Beverages.
References.
5.11 Other Trace Substances in Alcoholic Beverages.
References.
Appendix 1 Units of Measurement a
