Download or read book Fermented and Distilled Alcoholic Beverages a Technological Chemical and Sensory Overview Red Wines written by Maurício Bonatto Machado de Castilhos and published by . This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Red Wines presents relevant material regarding red wine technologies and their variations, including current information about their chemistry and sensory profiles. The book provides crucial evidence regarding the use of novel technologies in red wines and discusses the relationship between chemical and sensory approaches, since both are closely related. This information will be useful for red wine producers, scientists and professors, and will be helpful as material for food science, technology and engineering graduate and post-graduate students. This book includes seven chapters with the following subject matter: red wines produced from American grapes (Vitis labrusca) (Brazil), Bordeaux Cabernet Sauvignon and Merlot (France), Tempranillo (Spain), Carmenáere (Chile), Touriga Nacional (Portugal), Tannat (Uruguay), and Syrah (Brazil) grapes. The distinctiveness of this book lies in the fact that it provides information concerning the use of novel technologies in red wine production, comparing those with classical technologies used worldwide. The book provides useful data regarding the effect of these novel technologies on chemical properties, sensory wine acceptance and descriptive profiles, assessing the changes promoted in the wines' chemical profile as a result of the their quality improvement and sensory uniqueness"--

Download or read book Understanding Wine Chemistry written by Andrew L. Waterhouse and published by John Wiley & Sons. This book was released on 2016-06-07 with total page 775 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, Special Mention awardee in the 2018 OIV awards, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike. Understanding Wine Chemistry: Summarizes the compounds found in wine, their basic chemical properties and their contribution to wine stability and sensory properties Focuses on chemical and biochemical reaction mechanisms that are critical to wine production processes such as fermentation, aging, physiochemical separations and additions Includes case studies showing how chemistry can be harnessed to enhance wine color, aroma, flavor, balance, stability and quality. This descriptive text provides an overview of wine components and explains the key chemical reactions they undergo, such as those controlling the transformation of grape components, those that arise during fermentation, and the evolution of wine flavor and color. The book aims to guide the reader, who perhaps only has a basic knowledge of chemistry, to rationally explain or predict the outcomes of chemical reactions that contribute to the diversity observed among wines. This will help students, winemakers and other interested individuals to anticipate the effects of wine treatments and processes, or interpret experimental results based on an understanding of the major chemical reactions that can occur in wine.

Download or read book Chemistry and Technology Wines and Liquors written by Karl M Herstein and published by Franklin Classics. This book was released on 2018-10-15 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Download or read book Fermented and Distilled Alcoholic Beverages a Technological Chemical and Sensory Overview Distilled Beverages written by Maurício Bonatto Machado de Castilhos and published by . This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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: cachaça, 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.

Download or read book Fermented Beverage Production written by Andrew G.H. Lea and published by Springer Science & Business Media. This book was released on 2003-06-30 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: An essential resource for any company producing or selling fermented alcoholic beverages. It provides a practical overview of production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages.

Download or read book Handbook of Alcoholic Beverages written by Alan J. Buglass and published by John Wiley & Sons. This book was released on 2011-01-13 with total page 1207 pages. Available in PDF, EPUB and Kindle. Book excerpt: HANDBOOK OF ALCOHOLIC BEVERAGES A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages HANDBOOK OF ALCOHOLIC BEVERAGES Technical, 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.

Download or read book Fermented and Distilled Alcoholic Beverages a Technological Chemical and Sensory Overview Fermented Beverages written by Maurício Bonatto Machado de Castilhos and published by Nova Science Publishers. This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Fermented and distilled alcoholic beverages: a technological, chemical and sensory overview. Fermented beverages presents relevant material regarding fermented alcoholic beverage technologies and their variations, including current information about their chemistry and sensory profiles. The book aims to provide crucial evidence regarding the use of novel technologies in fermented alcoholic beverages and discusses the relationship between chemical and sensory approaches, since both are closely related. This information will be useful for fermented alcoholic beverage producers, scientists and professors, and will be helpful as material for food science, technology and engineering graduate and post-graduate students. This book includes six chapters with the following subject matter: white wines, sparkling wines, cider, mead, beers and craft beers. The distinctiveness of this book lies in the fact that it provides information concerning the use of novel technologies in the fermented alcoholic beverage field, comparing those with classical technologies that have been used worldwide. The book provides useful data regarding the impact of these novel technologies on chemical properties, sensory acceptance and descriptive profiles, with the goal of assessing the changes promoted in the chemical profile of fermented alcoholic beverages as a result of the their quality improvement and sensory uniqueness"--

Download or read book The Chemical Testing of Wines and Spirits written by John Joseph Griffin and published by . This book was released on 1872 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Chemistry and Biology of Winemaking written by Ian S Hornsey and published by Royal Society of Chemistry. This book was released on 2015-10-09 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: Someone once said that 'wine is a mixture of chemistry, biology and psychology'. It has certainly fascinated people over the centuries and without a doubt been enjoyed by many. Indeed, from its serendipitous roots as an attempt to store fruit, wine has been woven into the fabric of society; from its use in religion to today's sophisticated products sampled over a meal. The Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider appreciation of the impact of oenology on human society. Beginning with a history of wine the book discusses a wide range of topics, with particular emphasis on the organisms involved. Starting with the role of yeast in fermentation, it goes on to discuss so-called 'killer yeasts', lactic acid bacteria and the role that genetically modified organisms may have in the future. This book is ideal for anyone interested in the process of winemaking and will be of particular use for those with an interest in the chemical and biological sciences.

Download or read book Wine Fermentation written by Harald Claus and published by MDPI. This book was released on 2019-03-28 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wineries are facing new challenges due to actual market demands for the creation of products exhibiting more particular flavors. In addition, climate change has lead to the requirement for grape varieties with specific features, such as convenient maturation times, enhanced tolerance towards dryness, osmotic stress, and resistance against plant-pathogens. The next generation of yeast starter cultures should produce wines with an appealing sensory profile and less alcohol. This Special Issue comprises actual studies addressing some of the problems and solutions for the environmental, technical, and consumer challenges of wine making today: Development of sophisticated mass spectroscopic methods enable the identification of the major metabolite spectrum of grapes/wine and deliver detailed insights in terroir and yeast-specific traits;Knowledge of the origin and reactions of reductive sulphur compounds facilitates the avoidance of unpleasant wine odors;Innovative physical–chemical treatments support effective and sustainable color extraction from red grape varieties;Enological enzymes from yeasts used directly or in the form of starter cultures are promising tools to increase the juice yields, color intensity, and aroma of wine;Natural and artificial Saccharomyces hybrids as well as collections of adapted wild isolates from various ecological niches will extend winemakers repertoire, allowing individual fermentations;Exact process control of wine fermentations by convenient computer programs will guarantee consistently high product quality.

Download or read book Red Wine Technology written by Antonio Morata and published by Academic Press. This book was released on 2018-11-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level. This book is an essential resource for wine producers, researchers, practitioners, technologists and students.

Download or read book Wines and Other Fermented Liquors written by James Richmond Sheen and published by . This book was released on 1864 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Wine Analysis and Production written by Bruce Zoecklein and published by Springer Science & Business Media. This book was released on 2013-11-09 with total page 638 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winemaking as a form of food preseIVation is as old as civilization. Wine has been an integral component of people's daily diet since its discovery and has also played an important role in the development of society, reli gion, and culture. We are currently drinking the best wines ever produced. We are able to do this because of our increased understanding of grape growing, biochemistry and microbiology of fermentation, our use of ad vanced technology in production, and our ability to measure the various major and minor components that comprise this fascinating beverage. Historically, winemakers succeeded with slow but gradual improvements brought about by combinations of folklore, obseIVation, and luck. How ever, they also had monumental failures resulting in the necessity to dis pose of wine or convert it into distilled spirits or vinegar. It was assumed that even the most marginally drinkable wines could be marketed. This is not the case for modern producers. The costs of grapes, the technology used in production, oak barrels, corks, bottling equipment, etc. , have in creased dramatically and continue to rise. Consumers are now accustomed to supplies of inexpensive and high-quality varietals and blends; they con tinue to demand better. Modern winemakers now rely on basic science and xvi Preface xvii the systematic application of their art to produce products pleasing to the increasingly knowledgeable consumer base that enjoys wine as part of its civilized society.

Download or read book Aroma of Beer Wine and Distilled Alcoholic Beverages written by L. Nykänen and published by Springer Science & Business Media. This book was released on 1983-05-31 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Wine written by Jokie Bakker and published by John Wiley & Sons. This book was released on 2011-11-30 with total page 453 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.

Download or read book The Chemical Testing of Wines and Spirits written by John Joseph GRIFFIN (F.C.S.) and published by . This book was released on 1872 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Red Wine and Health written by Paul O'Byrne and published by . This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book revises the principal strategies for the characterisation of red wines based on compositional profiles of biogenic amines as a source of information. Special attention is paid to toxicological and organoleptic repercussions associated with the presence of these natural components of wines. This book also aims to characterise the red wine through dielectric parameters. An overview of the basics of the dielectric properties of materials, specifically in foods is also presented. Phenolic compounds in wines, especially in red wines, possess strong antioxidant activity in vitro. Phenolic compounds, obtained in red wine, are natural constituents of grapes and wines. They have the largest effect in decreasing atherosclerosis by both hypolipemic and antioxidant mechanisms. Thus, phenolics show a positive effect on human health and they may cause an increase of antioxidant activity of blood plasma. In this book, the effect of total phenolics [TP], total anthocyanins [TA] on the antioxidant activity [AA] is discussed. Furthermore, the applications of the different analytical methods that have been developed so far for the analysis of natural antioxidants in red wine are discussed, such as high-performance liquid chromotography (HPLC), gas chromatography (GC), and capillary electrophoresis (CE). Also, the agents influencing the phenolic profiles of red wine are overviewed. Wine safety and healthiness depend on the interactions among various factors, several of which of microbial origin. This book explores scientific knowledge on the microbial role in the healthiness and safety enhancement of red wines, by proposing a specific selection of microbial starters. Furthermore, the growth and metabolism of lactic acid bacteria (LAB), which are essential in the quality of many fermented beverages like cider and wine, are discussed. In addition to malic acid, some other organic acids, sugars and carbon sources may be utilised by LAB modifying the sensory quality of these products. In fruit juice and related product, for example, they are considered spoilage microorganisms. Sulphur dioxide (SO2) is one of the most debated chemical components used in enology. Its important antioxidant, preservative and antiseptic properties are indispensable for the health, stability and quality of wine. Flow injection analysis offers great potentials on the field of automation in terms of high sampling rate, precision, accuracy and cost effectiveness. This book reviews automated flow injection methods for the determination of sulphur dioxide in wines. Moderate wine intake could play a protective role in several systems, including cardiovascular, digestive and neuroendocrine ones. Since the description of the French paradox, many beneficial effects of red wine have been described, namely those linked to cardiovascular disease protection. The most recent findings regarding the effects of red wine or its components on the adipose tissue are reviewed. In addition, it has been shown that red wine polyphenolics causes substantial falls in blood pressure, thus improving endothelial function and decreasing oxidative stress. These studies on vascular endothelium are also looked at. The main component considered responsible for the reduced risk of death in alcoholic beverages is ethanol. This book reviews the data generated to date on the amount of phenolic compounds necessary to elicit certain cardioprotective effects. This data may have implications for national alcohol and dietary guidelines, for medical practitioners who 'prescribe' daily moderate wine consumption, as well as for the wine industry per se redeveloping healthier wine styles and types.