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Item Details
| Title:
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FERMENTED BEVERAGE PRODUCTION
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| By: |
Andrew G. H. Lea (Editor), John R. Piggott (Editor) |
| Format: |
Hardback |
| List price:
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£179.50 |
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We believe that this item is permanently unavailable, and so we cannot source
it.
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| ISBN 10: |
0306472759 |
| ISBN 13: |
9780306472756 |
| Publisher: |
SPRINGER SCIENCE+BUSINESS MEDIA |
| Pub. date: |
30 June, 2003 |
| Edition: |
2nd ed. 2003 |
| Pages: |
423 |
| Description: |
Provides a 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. This book is useful for company producing or selling fermented alcoholic beverages. |
| Synopsis: |
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. |
| Illustrations: |
XXII, 423 p. |
| Publication: |
US |
| Imprint: |
Kluwer Academic/Plenum Publishers |
| Returns: |
Returnable |
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