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Fermented beverage production

Author: Andrew Geoffrey Howard Lea; J R Piggott
Publisher: London ; New York : Blackie, ©1995.
Edition/Format:   Print book : English : 1st edView all editions and formats
Summary:

Provides a review of the technical aspects of both well-established and new methods of fermented beverage production along with clear exposition of the basic principles of the industry.

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Additional Physical Format: Online version:
Fermented beverage production.
London ; New York : Blackie, ©1995
(OCoLC)629189378
Document Type: Book
All Authors / Contributors: Andrew Geoffrey Howard Lea; J R Piggott
ISBN: 0751400270 9780751400274
OCLC Number: 31738526
Description: xvi, 428 pages : illustrations ; 24 cm
Contents: Production Of Fermented Extracts From Cereals And Fruits. Alcoholic Beverage Fermentations. Beers: Recent Technological Innovations in Brewing. Cidermaking. White Wine. Red Wine. Fortified Wines. Sherry, Port and Madeira. From Vine to Cognac. Armagnac and Wine-Spirits. Whiskies. Flavored Spirits. Specialty Products. Filtration and Stabilization of Beers. Flavor Chemistry and Assessment. Authenticity of Fermented Beverages. Index
Responsibility: edited by A.G.H. Lea and J.R. Piggott.

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