Beer and wine production : analysis, characterization, and technological advances /
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| Imprint: | Washington, DC : American Chemical Society, 1993. |
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| Description: | xi, 275 p. : ill. ; 24 cm. |
| Language: | English |
| Series: | ACS symposium series 536 |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/1499145 |
| Summary: | Describes how modern technology is used to produce and maintain the flavor quality of beer and enhance the quality of wine. Discusses the current understanding of the sensory aspects of natural phenolic and terpenoid compounds in grapes and the sensory effects of certain competitive spoilage organisms present in fermenting grape juice. Presents insights into how current analytical, filtration, and enzyme technologies are used to analyze and process beers and wines. Also includes chapters on home brewing and winemaking. |
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| Item Description: | "Developed from a symposium sponsored by the Division of Industrial and Engineering Chemistry, Inc., at the 203rd National Meeting of the American Chemical Society, San Francisco, California, April 5-10, 1992." |
| Physical Description: | xi, 275 p. : ill. ; 24 cm. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 0841227144(cloth) 0841227241 |
