The Practical Distiller An Introduction To Making Whiskey Gin Brandy Spirits C C Of Better Quality And In Larger Quantities Than Produced By The Present Mode Of Distilling From The Produce Of The United States
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A Bibliography On Grapes Wines Other Alcoholic Beverages And Temperance
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Author : M. A. Amerine
language : en
Publisher: University of California Press
Release Date : 2021-05-28
A Bibliography On Grapes Wines Other Alcoholic Beverages And Temperance written by M. A. Amerine and has been published by University of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-28 with Technology & Engineering categories.
This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1996.
A Bibliography On Grapes Wines Other Alcoholic Beverages And Temperance
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Author : Maynard A. Amerine
language : en
Publisher: Univ of California Press
Release Date : 1996-01-01
A Bibliography On Grapes Wines Other Alcoholic Beverages And Temperance written by Maynard A. Amerine and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-01-01 with Technology & Engineering categories.
00 This bibliography of more than 3,700 items printed in the United States is intended for scholars, researchers, booksellers, and bibliophiles interested in viticulture, enology, alcoholic beverages, and the temperance and prohibition movements. The variety of scientific, technical, and popular works listed provides a wide-ranging perspective and reveals complex interrelationships--scientific, technological, philosophical, religious, historical, and sociological--among the subjects covered. This bibliography of more than 3,700 items printed in the United States is intended for scholars, researchers, booksellers, and bibliophiles interested in viticulture, enology, alcoholic beverages, and the temperance and prohibition movements. The variety of scientific, technical, and popular works listed provides a wide-ranging perspective and reveals complex interrelationships--scientific, technological, philosophical, religious, historical, and sociological--among the subjects covered.
Author Title Catalog Of Americana 1493 1860 In The William L Clements Library
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Author : William L. Clements Library
language : en
Publisher:
Release Date : 1970
Author Title Catalog Of Americana 1493 1860 In The William L Clements Library written by William L. Clements Library and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970 with America categories.
The Alcohol Textbook
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Author : K. A. Jacques
language : en
Publisher:
Release Date : 2003
The Alcohol Textbook written by K. A. Jacques and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Alcohol categories.
Whisky Science
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Author : Gregory H. Miller
language : en
Publisher: Springer
Release Date : 2019-06-10
Whisky Science written by Gregory H. Miller and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-10 with Technology & Engineering categories.
This is a book about the science behind whisky: its production, its measurement, and its flavor. The main purpose of this book is to review the current state of whisky science in the open literature. The focus is principally on chemistry, which describes molecular structures and their interactions, and chemical engineering which is concerned with realizing chemical processes on an industrial scale. Biochemistry, the branch of chemistry concerned with living things, helps to understand the role of grains, yeast, bacteria, and oak. Thermodynamics, common to chemistry and chemical engineering, describes the energetics of transformation and the state that substances assume when in equilibrium. This book contains a taste of flavor chemistry and of sensory science, which connect the chemistry of a food or beverage to the flavor and pleasure experienced by a consumer. There is also a dusting of history, a social science.
Whisky
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Author : Graham Stewart
language : en
Publisher: Elsevier
Release Date : 2014-08-12
Whisky written by Graham Stewart and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-08-12 with Science categories.
Whisky: Technology, Production and Marketing explains in technical terms the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production, from the processing of raw materials to the fermentation, distillation, maturation, blending, production of co-products, and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to market in such a comprehensive manner and with such a high level of technical detail. Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner Includes a chapter on marketing and selling whisky Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
State Of The Art Wastewater Management In The Beverage Industry
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Author : Industrial Research Laboratory. Food and Waste Products Branch
language : en
Publisher:
Release Date : 1977
State Of The Art Wastewater Management In The Beverage Industry written by Industrial Research Laboratory. Food and Waste Products Branch and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with Beverage industry categories.
Alcohol And Public Policy
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Author : National Research Council
language : en
Publisher: National Academies Press
Release Date : 1981-02-01
Alcohol And Public Policy written by National Research Council and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981-02-01 with Social Science categories.
Yeast Technology
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Author : Gerald Reed
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Yeast Technology written by Gerald Reed 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 2012-12-06 with Science categories.
Yeasts are the active agents responsible for three of our most important foods - bread, wine, and beer - and for the almost universally used mind/ personality-altering drug, ethanol. Anthropologists have suggested that it was the production of ethanol that motivated primitive people to settle down and become farmers. The Earth is thought to be about 4. 5 billion years old. Fossil microorganisms have been found in Earth rock 3. 3 to 3. 5 billion years old. Microbes have been on Earth for that length of time carrying out their principal task of recycling organic matter as they still do today. Yeasts have most likely been on Earth for at least 2 billion years before humans arrived, and they playa key role in the conversion of sugars to alcohol and carbon dioxide. Early humans had no concept of either microorganisms or fermentation, yet the earliest historical records indicate that by 6000 B. C. they knew how to make bread, beer, and wine. Earliest humans were foragers who col lected and ate leaves, tubers, fruits, berries, nuts, and cereal seeds most of the day much as apes do today in the wild. Crushed fruits readily undergo natural fermentation by indigenous yeasts, and moist seeds germinate and develop amylases that produce fermentable sugars. Honey, the first con centrated sweet known to humans, also spontaneously ferments to alcohol if it is by chance diluted with rainwater. Thus, yeasts and other microbes have had a long history of 2 to 3.
Fermented Beverage Production
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Author : Andrew G.H. Lea
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
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 2012-12-06 with Technology & Engineering categories.
Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of alcoholic beverages. This authoritative volume provides an up-to-date, practical overview of fermented beverage production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages. The second edition features three new chapters on sparkling wines, rums, and Latin American beverages such as tequila, as well as thorough updating of information on new technologies and current scientific references.