Froth - The Science of Beer by Mark Denny

A solicitud de Abel.

Table of Contents
Introduction
One. The Evolution of Beer
Two. How to Make Good Beer at Home
Three. Yeast Population Dynamics
Four. Brewing Thermodynamics
Five. Bubbles
Six. Fluid Flow
Seven. Final Thoughts
Glossary
Bibliography
Index

Yeasts in Food and Beverages by Amparo Querol, Graham Fleet (Eds.)

Table of Contents
1 The Commercial and Community Significance of Yeasts in Food and Beverage Production
Graham H. Fleet
2 Taxonomic and Ecological Diversity of Food and Beverage Yeasts
Patrizia Romano, Angela Capece and Lene Jespersen
3 Molecular Methods to Identify and Characterize Yeasts in Foods and Beverages
M.T. Fernández-Espinar, P. Martorell, R. de Llanos and Amparo Querol
4 Yeast Ecological Interactions. Yeast–Yeast, Yeast–Bacteria, Yeast–Fungi Interactions and Yeasts as Biocontrol Agents
Bennie C. Viljoen
5 Physiological and Molecular Responses of Yeasts to the Environment
Graeme M. Walker and Patrick Van Dijck
6 Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts
Eladio Barrio, Sara S. González, Armando Arias, Carmela Belloch and Amparo Querol
7 Principles and Applications of Genomics and Proteomics in the Analysis of Industrial Yeast Strains
Ursula Bond and Anders Blomberg
8 Carbohydrate Metabolism
J. Richard Dickinson and Arthur L. Kruckeberg
9 Yeasts as Biocatalysts
Pierre Strehaiano, Felipe Ramon-Portugal and Patricia Taillandier
10 Production of Antioxidants, Aromas, Colours, Flavours and Vitamins by Yeasts
Charles A. Abbas
11 Food and Beverage Spoilage Yeasts
Malcolm Stratford
12 The Public Health and Probiotic Significance of Yeasts in Foods and Beverages
Graham H. Fleet and Roostita Balia
13 The Development of Superior Yeast Strains for the Food and Beverage Industries: Challenges, Opportunities and Potential Benefits
Kevin J. Verstrepen, Paul J. Chambers and Isak S. Pretorius
Index

Handbookd of Enology Vol 2 by Gayon, Dubourdieu, Don`eche, Lonvaud

Table of Contents
Part One The Chemistry of Wine
1 Organic Acids in Wine
2 Alcohols and Other Volatile Compounds
3 Carbohydrates
4 Dry Extract and Minerals
5 Nitrogen Compounds
6 Phenolic Compounds
7 Varietal Aroma
Part Two Stabilization and Treatments of Wine
8 Chemical Nature, Origins and Consequences of the Main Organoleptic Defects
9 The Concept of Clarity and Colloidal Phenomena
10 Clarification and Stabilization Treatments: Fining Wine
11 Clarifying Wine by Filtration and Centrifugation
12 Stabilizing Wine by Physical and Physico-chemical Processes
13 Aging Red Wines in Vat and Barrel: Phenomena Occurring During Aging
Index

Handbook of Enology Volume 1 The Microbiology of Wine and Vinifications by Gayon, Dubourdieu, Don`eche, Lonvaud

Table of Contents
1. Cytology, Taxonomy and Ecology of Grape and Wine Yeasts 1
2. Biochemistry of Alcoholic Fermentation and Metabolic Pathways of Wine Yeasts 53
3. Conditions of Yeast Development 79
4. Lactic Acid Bacteria 115
5. Metabolism of Lactic Acid Bacteria 139
6. Lactic Acid Bacteria Development in Wine 161
7. Acetic Acid Bacteria 183
8. The Use of Sulfur Dioxide in Must and Wine Treatment 193
9. Products and Methods Complementing the Effect of Sulfur Dioxide 223
10. The Grape and its Maturation 241
11. Harvest and Pre-Fermentation Treatments 299
12. Red Winemaking 327
13. White Winemaking 397
14. Other Winemaking Methods

Wine Production - Vine to Bottle by Keith Grainger and Hazel Tattersall

Table of Contents
Chapter 1 Viticulture – The Basics
Chapter 2 Climate
Chapter 3 Soil
Chapter 4 The Vineyard
Chapter 5 Pests and Diseases
Chapter 6 Environmental Approaches in the Vineyard
Chapter 7 The Harvest
Chapter 8 Vinification – The Basics
Chapter 9 Red Wine Making
Chapter 10 Dry White Wine Making
Chapter 11 Preparing Wine for Bottling
Chapter 12 Detailed Processes of Red and White Wine Making
Chapter 13 Barrel Maturation and Oak Treatments
Chapter 14 Making Other Types of Still Wine
Chapter 15 Sparkling Wines
Chapter 16 Problems and Solutions
Chapter 17 Common Faults and their Causes

Production of Wine Beer Sprits and Liquers by Michael Edward

A pedido de Murcichica
Table of Contents
Chapter 1
Introduction of Beer
Chapter 2
Basic Techniques
Chapter 3
Different Types
Chapter 4
Fermentation
Chapter 5
Measurements & Tools
Chapter 6
Tequila History
Chapter 7
Tequila Production
Chapter 8
Tequila Distillation
Chapter 9
Vodka Production
Chapter 10
Vodka Cocktails
Chapter 11
Production of Cognac
Chapter 12
Production of Gin
Chapter 13
Gin Cocktails
Chapter 14
List of Wine Producing Countries and Regions

Soft Drinks and Fruit Juices Chemistry and Technology Edited by Philip R. Ashurst

A pedido de Leo

Table of Contents
Chapter 1
Introduction
Chapter2
Trends in beverage markets
Chapter3
Fruit and juice processing
Chapter4
Carbohydrate and intense sweeteners
Chapter5
Other beverage ingredients
Chapter6
Non-carbonated beverages
Chapter7
Carbonated beverages
Chapter8
Processing and packaging
Chapter9
Packaging materials
Chapter10
Analysis of soft drinks and fruit juices
Chapter11
Microbiology of soft drinks and fruit juices
Chapter12
Functional drinks containing herbal extracts
Chapter13
Special topics

Carbonated Soft Drinks Formulation and Manufacture Edited by David P. Steen and Philip R. Ashurst

A pedido de Leo.
Table of Contents
Chapter 1
Introduction
Chapter 2
Water treatment
Chapter 3
Ingredients and formulation of carbonated soft drinks
Chapter 4
Syrup preparation and syrup room operations
Chapter 5
Carbon dioxide, carbonation and the principles of filling technology
Chapter 6
Modern filling systems for carbonated soft drinks
Chapter 7
Bottle design and manufacture and related packaging
Chapter 8
Secondary packaging considerations
Chapter 9
Production systems
Chapter 10
Production planning and distribution
Chapter 11
Quality, environment and food safety systems

Wine A Scientific Exploration

Contents
Chapter 1
Drinking wine
R. GEORGE
Chapter 2
The history of wine as a medicine
P. A. NORRIE
Chapter 3
Archaeology and the origins of wine production
J. M. RENFREW
Chapter 4
Saving the vine from Phylloxera: a never-ending battle
G. GALE
Chapter 5
Wine and heart disease: a statistical approach
M. BOBAK AND M. MARMOT
Chapter 6
Wine, alcohol and cardiovascular diseases
A. L. KLATSKY
Chapter 7
Wine flavonoids, LDL cholesterol oxidation and atherosclerosis
M. AVIRAM AND B. FUHRMAN
Chapter 8
Resveratrol: biochemistry, cell biology and the potential role in disease prevention
D. M. GOLDBERG AND G. J. SOLEAS
Chapter 9
Grape-derived wine flavonoids and stilbenes
G. L. CREASY AND L. L. CREASY
Chapter 10
Modern biotechnology of winemaking
R. S. JACKSON
Chapter 11
The identity and parentage of wine grapes
R. M. PINDER AND C. P. MEREDITH
Chapter 12
Wine and migraine
M. SANDLER
Chapter 13
Wine: protective in macular degeneration
T. O. OBISESAN
Chapter 14
Antimicrobial effects of wine
M. E. WEISSE AND R. S. MOORE

Wine Chemistry & Biochemistry M. Victoria Moreno-Arribas · M. Carmen Polo, Editors

Table of Contents
Introduction
Part I Chemical and Biochemical Aspects ofWinemaking
1 Biochemistry of Alcoholic Fermentation
2 Biochemical Transformations Produced
3 Special Wines Production
3A Sparkling Wines and Yeast Autolysis
3B Biologically AgedWines
4 Enzymes in Winemaking
5 Use of Enological Additives for Colloid and Tartrate Salt Stabilization in White Wines and for Improvement of Sparkling Wine Foaming Properties
Part II Wine Chemical Compounds and Biochemical Processes
6 Nitrogen Compounds
6A Amino Acids and Biogenic Amines
6B Peptides
6C Proteins
7 Carbohydrates
8 Volatile and Aroma Compounds
8A Wine Aroma Precursors
8B Polyfunctional Thiol Compounds
8C Volatile Compounds and Wine Aging
8D Yeasts andWine Flavour
8E Identification of Impact Odorants of Wines
8F Interactions Between Wine Matrix Macro-Components and Aroma Compounds
9 Phenolic Compounds
9A Anthocyanins and Anthocyanin-Derived Compounds
9B Flavanols, Flavonols and Dihydroflavonols
9C Non-flavonoid Phenolic Compounds
9D Influence of Phenolics on Wine Organoleptic Properties
9E Health-Promoting Effects ofWine Phenolics
Part III Spoilage ofWines
10 Aromatic Spoilage of Wines by Raw Materials and Enological Products
11 Wine Spoilage by Fungal Metabolites
Part IV Automatic Analysers and Data Processing
12 Automatic Analysers in Oenology
13 Statistical Techniques for the Interpretation of Analytical Data
Index