Fermented Beverage Production [Paperback]

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.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.1 Production of Fermentable Extracts from Cereals and Fruits.- Structure of Cereals.- Grain Development.- The Cereal Endosperm.- Cereal Storage Polymers.- Starch.- Amylose.- Amylopectins.- Starch Granules.- Starch Lipids.- Storage Proteins.- Cereal Lipids.- Cereal Cell Walls.- Basic Structure.- Glucans and Celluloses.- Hemicelluloses.- MALTING.- Outline of Barley Malting.- Changes in Barley Cell-Wall Components During Malting.- Changes in Endosperm Proteinl³x