By Barry H. Gump, David J. Pruett
content material: Technological advances within the research of wines / Gordon H. Burns and Barry H. Gump --
Advances in detection and identity tools appropriate to the brewing / T.M. Dowhanick and that i. Russell --
Sensory technological know-how : a short assessment of rules / Christina W. Nasrawi --
Flavan-3-ols and their polymers : analytical suggestions and sensory issues / J.H. Thorngate, III --
growth in beer oxidation keep watch over / Nick J. Huige --
Monoterpenes and monoterpene glycosides in wine aromas / Seung okay. Park and Ann C. Noble --
Brettanomyces and Dekkera : Implications in wine making --
K.C. Fugelsang, M.M. Osborn, and C.J. Muller --
purposes of expertise in wine construction / 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 brand new method for caliber development of pressed wine / A.J. Shrikhande and S.A. Kupina --
trap and use of unstable taste ingredients emitted in the course of wine fermentation / C.J. Muller, V.L. Wahlstrom, and K.C. Fugelsang --
domestic beer making : chemistry within the kitchen / R.P. Bates --
domestic wine making : impression of societies, shops, and competitions on wine caliber / Gerald D. Cresci.
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Extra info for Beer and Wine Production. Analysis, Characterization, and Technological Advances
Stanley, P. E. J. Biolumin. Chemilumin. 1992, 7, 77-108. 33. Griffiths, M. ; and Phillips, J. D. In Rapid Microbiological Methods for Foods, Beverages and Pharmaceuticals; Stannard, C. ; Petitt, S. ; and Skinner, F. ; Blackwell Scientific Publications: Oxford, England, 1989; pp 13-32. 34. ; and De Ley, J. J. Gen. Microbiol. 1975, 87, 333-342. 35. Van Vuuren, H. J. ; and Toerien, D. F. J. Appl. Bacteriol. 1981, 51, 51-65. 36. ; and Bednar, J. J. Agric. Food Chem. 1983, 31, 848-851. 37. Van Vuuren, H.
32. Stanley, P. E. J. Biolumin. Chemilumin. 1992, 7, 77-108. 33. Griffiths, M. ; and Phillips, J. D. In Rapid Microbiological Methods for Foods, Beverages and Pharmaceuticals; Stannard, C. ; Petitt, S. ; and Skinner, F. ; Blackwell Scientific Publications: Oxford, England, 1989; pp 13-32. 34. ; and De Ley, J. J. Gen. Microbiol. 1975, 87, 333-342. 35. Van Vuuren, H. J. ; and Toerien, D. F. J. Appl. Bacteriol. 1981, 51, 51-65. 36. ; and Bednar, J. J. Agric. Food Chem. 1983, 31, 848-851. 37. Van Vuuren, H.
65. ; and Joyeux, A. Food Microbiol. 1991, 8, 215-222. 66. ; and Ledoux, Ο. J. Appl. Bacteriol. 1991, 71, 501-508. 67. Miteva, V. ; Abadjieva, A . T. J. Appl. Bacteriol. 1992, 73, 349-354. 68. Reyes-Gavilan, C. G. de los; Limsowtin, K. -P. Appl. Environ. Microbiol. 1992, 58, 3429-3432. 69. ; and Joyeux, A. J. Appl. Bacteriol 1993, 74, 41-47. ; ACS Symposium Series; American Chemical Society: Washington, DC, 1993. ch002 30 70. ; De Jong, C. ; and Scheffers, W. A. Yeast. 1986, 2, 193-204. 71. Johnston, J.
Beer and Wine Production. Analysis, Characterization, and Technological Advances by Barry H. Gump, David J. Pruett