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

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

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.

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Table of Contents

Preface

Chapter 1. White Wines: Winemaking, Chemical and Sensory Profile
(Maurício Bonatto Machado de Castilhos and Vanildo Luiz Del Bianchi, Exact Sciences and Earth Department, Minas Gerais State University, Frutal, Minas Gerais, Brazil, and others)

Chapter 2. Sparkling Wine
(Vitor Manfroi, Bruna Dachery and Maurício Bonatto Machado de Castilhos, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil, and others)

Chapter 3. Cider
(Aline Alberti and Alessandro Nogueira, Department of Food Engineering, State University of Ponta Grossa, Paraná, Brazil)

Chapter 4. Mead
(Mariana Dâmaris de Oliveira, Igor Silva de Sá, João Victor Martinelli de Souza, Maurício Bonatto Machado de Castilhos and Vanildo Luiz Del Bianchi, Food Engineering and Technology Department, São Paulo State University, São José do Rio Preto, São Paulo, Brazil, and others)

Chapter 5. Influence of Brewing Adjuncts on Chemical Properties and Sensorial Characteristics of Beers
(Giuliano Dragone, Urgel de Almeida Lima and João Batista de Almeida e Silva, Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kongens Lyngby, Denmark, and others)

Chapter 6. Craft Beers
(Guilherme Lorencini Schuina, Igor Silva de Sá, João Victor Martinelli de Souza, Maurício Bonatto Machado de Castilhos and Vanildo Luiz Del Bianchi, Food Engineer Department, State University of Maringá, Maringá, Paraná, Brazil, and others)

Index

Additional information

Binding

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