Fermented Beverage Production (Paperback, 2nd ed. 2003)

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.

General

Imprint:	Kluwer Academic / Plenum Publishers
Country of origin:	United States
Release date:	June 2003
First published:	June 2003
Editors:	Andrew G.H. Lea • John R. Piggott
Dimensions:	254 x 178 x 24mm (L x W x T)
Format:	Paperback
Pages:	423
Edition:	2nd ed. 2003
ISBN-13:	978-0-306-47706-5
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-306-47706-8
Barcode:	9780306477065

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