Buglass Handbook of Alcoholic Beverages

Technical, Analytical and Nutritional Aspects, 2 Volume Set
1. Auflage 2011
ISBN: 978-0-470-97665-4
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 1208 Seiten, E-Book

A comprehensive two- volume set that describes the science andtechnology involved in the production and analysis of alcoholicbeverages.
At the heart of all alcoholic beverages is the process offermentation, particularly alcoholic fermentation, whereby sugarsare converted to ethanol and many other minor products. TheHandbook of Alcoholic Beverages tracks the majorfermentation process, and the major chemical, physical andtechnical processes that accompany the production of theworld's most familiar alcoholic drinks. Indigenous beveragesand small-scale production are alsocovered to asignificantextent.
The overall approach is multidisciplinary, reflecting the truenature of the subject. Thus, aspects of biochemistry, biology(including microbiology), chemistry, health science, nutrition,physics and technology are all necessarily involved, but theemphasis is on chemistry in many areas of the book. Emphasis isalso on more recent developments and innovations, but there issufficient background for less experienced readers. The approach isunified, in that although different beverages are dealt with indifferent chapters, there is extensive cross-referencing andcomparison between the subjects of each chapter.
Divided into five parts, this comprehensive two-volume workpresents:
* INTRODUCTION, BACKGROUND AND HISTORY: A simpleintroduction to the history and development of alcohol and somerecent trends and developments,
* FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATEDDRINKS: the latest innovations and aspects of the differentfermentation processes used in beer, wine, cider, liquer wines,fruit wines, low-alcohol and related beverages.
* SPIRITS: cover distillation methods and stills used inthe production of whisky, cereal- and cane-based spirits, brandy,fruit spirits and liquers
* ANALYTICAL METHODS: covering the monitoring of processesin the production of alcoholic beverages, as well as samplepreparation, chromatographic, spectroscopic, electrochemical,physical, sensory and organoleptic methods of analysis.
* NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLICBEVERAGES: includes a discussion on nutritional aspects, bothmacro- and micro-nutrients, of alcoholic beverages, theiringestion, absorption and catabolism, the health consequences ofalcohol, and details of the additives and residues within thevarious beverages and their raw materials.

Autoren/Hrsg.

Buglass, Alan J.

Über Autor(innen)

Alan J Buglass graduated with BSc from the Chemistry Department of the University of Nottingham in 1968 and then with PhD from the Chemistry Department of the University of Essex in 1972. After a number of junior teaching and post-doctoral appointments, including one at Imperial College with Dr. B.C. Challis, he took up a teaching post at the present Anglia Ruskin University (ARU) from 1974 to 2002, where he was subsequently promoted to a senior post. At ARU, he was course leader for some chemistry courses, such as part-time Graduateship of the Royal Society of Chemistry, designed primarily for personnel in local chemical industries. Since 2002, he has been a professor at Korea Advanced Institute of Science and Technology (KAIST). His present research interests are in mechanistic organosulfur chemistry and analytical organic chemistry, particularly the analysis of wine (and similar) components, both volatile and non-volatile. He is a Fellow of the Royal Society of Chemistry (since 1995). He has published extensively including papers on analysis of wine, organic compound content of grapes in English vineyards, etc.