Fermented Spirits
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Fermented Liquors
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Author : Lewis Feuchtwanger
language : en
Publisher:
Release Date : 1858
Fermented Liquors written by Lewis Feuchtwanger and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1858 with Brewing categories.
Fermented Beverage Production
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Author : Andrew G.H. Lea
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-04-17
Fermented Beverage Production written by Andrew G.H. Lea and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-17 with Technology & Engineering categories.
The production of fermented beverages is nowadays a technically sophisticated business. Many people outside it, however, even if they are familiar with the food industry overall, fail to appreciate just what advances have been made in the last twenty or thirty years. In part this is due to the blandishments of advertising, which tend to emphasise the traditional image for mass market promotion at the expense of the technological skills, and in part due to a lack of readily available information on the production pro cesses themselves. This book attempts to remedy the balance and to show that, far from being a quaint and rustic activity, the production of fermented beverages is a skilled and sophisticated blend of tradition and technology. We have chosen to organise the book principally by individual beverages or groups of beverages, with the addition of a number of general chapters to cover items of common concern such as fermentation biochemistry, adulteration, filtration and flavour aspects. While we have tried to eliminate excessive duplication of information, we make no apologies for the fact that certain important aspects (e. g. the role of sulphur dioxide in wine and cidermaking) are discussed on more than one occasion. This only serves to underline their importance and to ensure that each chapter is moderately self-contained.
Fermented Liquors
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Author : Lewis Feuchtwanger
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2017-05
Fermented Liquors written by Lewis Feuchtwanger and has been published by Createspace Independent Publishing Platform this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05 with categories.
This special re-print edition of Dr. Lewis Feuchtwanger's book "Fermented Liquors" is a historical guide to making wine, spirits, ciders and liquors the old fashioned way. Written in 1858, this classic text provides insight into how to alcoholic drinks of many types were made in 19th century and is written in the language of the day. Included are details on the brewing and distillation of many historic alcoholic drinks including Beer, Chica, Bouza, Quarf, Koumise, Scotch Ales, Ava, Ginger Beer, Grape Wines, Fruit Wines, Sugar Wines, Madeira, Champagne and Sparkling Wines, Rum, Cognac, Arac, Whisky, Brandy, Gin, Cordials and many, many others. Chapters include Fermentation Explained, Fermented Liquors, Wine, Wine Beverages, Colors For Wines, Ardent Spirits - Alcohol, Brandy and other Liquors, Distillation, The Rectifying Process, The Hydrometer and Thermometer, Clearing of Liquors, Divisions of Liquors, Acetic Acid and Vinegar, Bar Room Drinks and Beverages and much more. Also included are chapters on many other topics of related interests. A truly interesting read for those interested in wine making and brewing. Note: This edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background.
Fermented Liquor A Treatise On Brewing Distilling And Manufacturing Of Sugars Wines Spirits Also Directions In Medecine Pyrotechny Etc
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Author : Lewis FEUCHTWANGER
language : en
Publisher:
Release Date : 1858
Fermented Liquor A Treatise On Brewing Distilling And Manufacturing Of Sugars Wines Spirits Also Directions In Medecine Pyrotechny Etc written by Lewis FEUCHTWANGER and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1858 with categories.
Wines And Other Fermented Liquors
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Author : James Richmond Sheen
language : en
Publisher:
Release Date : 1864
Wines And Other Fermented Liquors written by James Richmond Sheen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1864 with Liquors categories.
Some Enquiries Into The Effects Of Fermented Liquors
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Author : Basil Montagu
language : en
Publisher:
Release Date : 1814
Some Enquiries Into The Effects Of Fermented Liquors written by Basil Montagu and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1814 with Alcohol categories.
Chemical Examination Of Alcoholic Liquors
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Author : Albert Benjamin Prescott
language : en
Publisher:
Release Date : 1875
Chemical Examination Of Alcoholic Liquors written by Albert Benjamin Prescott and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1875 with Liquors categories.
Fermented Liquors
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Author : Lewis Feuchtwanger
language : en
Publisher:
Release Date : 2013-03-14
Fermented Liquors written by Lewis Feuchtwanger and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-14 with categories.
Hardcover reprint of the original 1858 edition - beautifully bound in brown cloth covers featuring titles stamped in gold, 8vo - 6x9". No adjustments have been made to the original text, giving readers the full antiquarian experience. For quality purposes, all text and images are printed as black and white. This item is printed on demand. Book Information: Feuchtwanger, Lewis. Fermented Liquors: A Treatise On Brewing, Distilling, Rectifying, And Manufacturing Of Sugars, Wines, Spirits, And All Known Liquors, Including Cider And Vinegar. Also, Hundreds Of Valuable Directions In Medicine, Metallurgy, Pyrotechny, And The Arts In General. Indiana: Repressed Publishing LLC, 2012. Original Publishing: Feuchtwanger, Lewis. Fermented Liquors: A Treatise On Brewing, Distilling, Rectifying, And Manufacturing Of Sugars, Wines, Spirits, And All Known Liquors, Including Cider And Vinegar. Also, Hundreds Of Valuable Directions In Medicine, Metallurgy, Pyrotechny, And The Arts In General, . New York: The Author, 1858. Subject: Liquors
Handbook Of Alcoholic Beverages
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Author : Alan J. Buglass
language : en
Publisher: John Wiley & Sons
Release Date : 2011-01-13
Handbook Of Alcoholic Beverages written by Alan J. Buglass and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-01-13 with Technology & Engineering categories.
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.
Fermented And Distilled Alcoholic Beverages A Technological Chemical And Sensory Overview Distilled Beverages
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Author : Maurício Bonatto Machado de Castilhos
language : en
Publisher:
Release Date : 2021
Fermented And Distilled Alcoholic Beverages A Technological Chemical And Sensory Overview Distilled Beverages written by Maurício Bonatto Machado de Castilhos and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Distillation, Fractional categories.
"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: cachaðca, 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"--