Fermented beverage production

Front Cover
Blackie Academic & Professional, 1995 - Cooking - 428 pages
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.

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Contents

Contents
1
A G H Lea Reading Scientific Services Ltd The Lord Zuckerman
18
References
30
Copyright

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About the author (1995)

Jan R. Piggott is Keeper of Archives at Dulwich College in London, where he taught for thirty years and was head of English.

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