Beer and wine production : analysis, characterization, and technological advances /
Gump, Barry H.
Pruett, David J.
American Chemical Society.Division of Industrial and Engineering Chemistry.
American Chemical Society.Meeting(203rd :1992 :San Francisco, Calif.)
Washington, DC : American Chemical Society,
1993.
"Developed from a symposium sponsored by the Division of Industrial and Engineering Chemistry, Inc., at the 203rd National Meeting of the American Chemical Society, San Francisco, California, April 5-10, 1992."
Includes bibliographical references and indexes.
Technological advances in the analysis of wines / Gordon H. Burns and Barry H. Gump -- Advances in detection and identification methods applicable to the brewing industry / T.M. Dowhanick and I. Russell -- Sensory science : a brief review of principles / Christina W. Nasrawi -- Flavan-3-ols and their polymers : analytical techniques and sensory considerations / J.H. Thorngate, III -- Progress in beer oxidation control / Nick J. Huige -- Monoterpenes and monoterpene glycosides in wine aromas / Seung K. Park and Ann C. Noble -- Brettanomyces and Dekkera : Implications in wine making -- K.C. Fugelsang, M.M. Osborn, and C.J. Muller -- Applications of technology in wine production / Richard P. Vine -- Biotechnological advances in brewing / Marilyn S. Abbott, Tom A. Pugh, and Alastair T. Pringle -- Use of enzymes in wine making and grape processing : technological advances / Peter F.H. Plank and James B. Zent -- Ultrafiltration : a new approach for quality improvement of pressed wine / A.J. Shrikhande and S.A. Kupina --
Capture and use of volatile flavor constituents emitted during wine fermentation / C.J. Muller, V.L. Wahlstrom, and K.C. Fugelsang -- Home beer making : chemistry in the kitchen / R.P. Bates -- Home wine making : effect of societies, retail outlets, and competitions on wine quality / Gerald D. Cresci.
Brewing
Wine and wine making