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Fermented Beverage Production Paperback – Jun 30 2003


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Review

about the first edition:
"[...]an authoritative overview of fermented beverage production in the 1990s." (Fruit Processing)
"The essential science and technology underpinning a diversity of alcoholic beverages is presented in this splendid volume[...] it provides [an overview] of the (virtual) totality of fermented beverages." (Chemistry and Industry)

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First Sentence
Alcoholic beverages are consumed primarily because ethanol forms a significant component. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 9 reviews
13 of 13 people found the following review helpful
A must have for anyone interested in production of spirits or wine/beer products April 3 2009
By John - Published on Amazon.com
Format: Paperback
This is possibly the most comprehensive book on the subject of fermented beverages, but more than that also does a fantastic job on distilled spirits as well. From the chemistry of yeast fermentation, to the sugar content of various must substrates, to gas chromatographs of spirits after distillation it truly covers a massive amount of material.

I am a researcher, working in the spirits field and use this book regularly for guidelines on production of specific spirits, and to get an idea of the chemical constituents of various spirits.

Highly recommended.
12 of 12 people found the following review helpful
The best book of its kind . Dec 17 2009
By T. Oneill - Published on Amazon.com
Format: Paperback Verified Purchase
I have spent thousands of dollars and built a sizable library over the years on the subject of spirits and their production with an eye on some day opening a cidery and or a small distillery. Without a doubt this is the most comprehensive and informative book I have found. This book approaches the subject matter in a scientific strait forward manner supplying details at a level necessary to anyone interested in entering the industry. If I had to pick one book on alcoholic beverage production this is the the book .It is the only book I have found that spells out the details without the reader feeling the authors either don't know the subject matter or they are intentionally omitting "trade secrets".
Mandatory reading for everyone in the business or thinking of getting in.
Note : I require all new employees to read this book. It is not cheap but worth every penny.
3 of 3 people found the following review helpful
Spectacular Reference Feb. 6 2010
By Michael L. Workman - Published on Amazon.com
Format: Paperback Verified Purchase
Very comprehensive book on the production of wines, beer, and liquors. While I have a lot of texts on these subjects, this one covers lots of details and methodolgies specific to the production of Port, or Sherry for example. Both quantitative and qualitative information on each subject make the book unique in my opinion.

Mike
2 of 2 people found the following review helpful
A must have Aug. 4 2009
By Nicholas Garfield - Published on Amazon.com
Format: Hardcover
A must have for anyone working with Alcohol beverages or anyone interested to find out about more about the production process of the main alcohol types.
3 of 4 people found the following review helpful
Distiller's bible March 3 2011
By darrenli1984 - Published on Amazon.com
Format: Paperback Verified Purchase
Overall - worth the read if you are in the fermentation / alcohol production industry.
This is an academic book with lots of references, details, and support data. I read it for the vodka section and whiskey section which was very helpful, more so than any other book on distillation. Other distillation or fermentation books are helpful but provide a lot of opinion. This book provides information based on research. This book probably has more detail than most people are looking for, but that is typical of academic books.


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