Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Distilled Beverages 9781536190267

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Автор: Mauricio Bonatto Machado de Castilhos
Название: Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Distilled Beverages
ISBN: 9781536190267
Издательство: Nova Science
Классификация:

Промышленная химия

Производство продуктов питания и напитков

ISBN-10: 1536190268
Обложка/Формат: Paperback
Страницы: 191
Вес: 0.54 кг.
Дата издания: 21.01.2021
Серия: Engineering
Язык: English
Размер: 158 x 231 x 25
Читательская аудитория: General (us: trade)
Ключевые слова: Food & beverage technology
Подзаголовок: A technological, chemical and sensory overview. distilled beverages
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Поставляется из: Англии
Описание: Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Distilled Beverages presents relevant material regarding distilled alcoholic beverage technologies and their variations, including current information about their chemistry and sensory profiles. The book aims to offer evidence regarding the use of novel technologies in distilled alcoholic beverages and focuses on the importance of the relationship between chemical and sensory approaches. This information will be useful for distilled alcoholic beverage producers, scientists, professors, and as targeting material for food science, technology and engineering graduate and post-graduate students. This book includes six chapters on the following subjects: cachaA§a, cognac, pisco, rum, mezcal and tequila, and tiquira (spirit of manioc), and provides information concerning the use of novel technologies in the distilled alcoholic beverage field, comparing them with the classical technologies used worldwide. Useful data is provided regarding the effects of these novel technologies on chemical properties and sensory wine acceptance, as well as on descriptive profiles aimed at assessing the changes promoted in the chemical profile of distilled alcoholic beverages as a result of the improvement of their quality and sensory uniqueness.

Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Distilled Beverages, Mauricio Bonatto Machado de Castilhos