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Beer and wine production : analysis, characterization, and technological advances : 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

Author: Barry H Gump; David J Pruett; American Chemical Society. Division of Industrial and Engineering Chemistry.; American Chemical Society. Meeting
Publisher: Washington, DC : American Chemical Society, 1993.
Series: ACS symposium series, 536.
Edition/Format:   Print book : Conference publication : EnglishView all editions and formats
Database:WorldCat
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Genre/Form: Conference papers and proceedings
Congresses
Congrès
Additional Physical Format: Online version:
Beer and wine production.
Washington, DC : American Chemical Society, 1993
(OCoLC)629703666
Material Type: Conference publication, Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Barry H Gump; David J Pruett; American Chemical Society. Division of Industrial and Engineering Chemistry.; American Chemical Society. Meeting
ISBN: 0841227144 9780841227149 0841227241 9780841227248
OCLC Number: 28412299
Description: xi, 275 pages : illustrations ; 24 cm.
Contents: 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.
Series Title: ACS symposium series, 536.
Responsibility: Barry H. Gump, editor, David J. Pruett, associate editor.
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