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

$95.00

Maurício Bonatto Machado de Castilhos (Editor) – Universidade do Estado de Minas Gerais, Minas Gerais, Brazil
Vanildo Luiz Del Bianchi (Editor)
Vitor Manfroi (Editor)

Series: Fermented Foods and Beverages in a Global Age
BISAC: TEC012000

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.

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Table of Contents

Preface

Chapter 1. Technology of Cachaça
(Gustavo Henrique Gravatim Costa, Vitor Teixeira and Aline Ferreira Silva, Department of Exact and Earth Science, Minas Gerais State University [UEMG], Frutal Unit, Frutal, Minas Gerais, Brazil, and others)

Chapter 2. Cognac: A Technological, Chemical and Sensory Overview
(André Ricardo Alcarde and Aline Marques Bortoletto, Department of Agri-food Industry, Food and Nutrition, College of Agriculture “Luiz de Queiroz”, University of São Paulo, Piracicaba, SP, Brazil)

Chapter 3. Pisco: Model-Based Design of New Distillation Recipes
(Ricardo Luna, Pau Matias-Guiu, Francisco López and José R. Pérez-Correa, Center for Research and Innovation [CRI], Viña Concha y Toro, Pencahue, Chile, and others)

Chapter 4. Rum Aroma Compounds
(Jorge A. Pino, Department of Aromas, Food Industry Research Institute, Havana, Cuba)

Chapter 5. Mezcal and Tequila: Volatile Composition and Sensory Characteristics of Two Traditional Beverages
(Sergio Erick García-Barrón, Socorro Villanueva-Rodriguez and Héctor Escalona-Buendía, Centro de Investigación en Alimentación y Desarrollo, Centro de Investigación y Desarrollo en Agrobiotecnología Alimentaria, Santiago Tlapacoya, Hidalgo, Mexico, and others)

Chapter 6. Spirit of Manioc – Tiquira
(Francisco Albuquerque Bastos and Fernanda Carneiro Bastos, Department of Chemistry, Federal Institute of Maranhão, São Luis, Maranhão, Brazil, and others)

Index

Additional information

Binding

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