eBook: Chemistry and Technology of Wines and Liquors Explained

This eBook delves into the historical evolution of alcoholic beverages, from ancient arts to modern scientific applications, highlighting the role of chemistry in fermentation and distillation processes. eBook covers the transformation of sugars and starches into alcohol, emphasizing enzymes and raw materials like barley and grapes. It explores theoretical aspects, including the impact of prohibition on the industry and the revival through chemical engineering. The text provides insights into whiskey, brandy, rum, gin, and wine production, with detailed analyses of compositions and methods. eBook discusses yeasts, malting, and the production of liqueurs, offering a blend of science and practical techniques. It examines the statistical data on the liquor industry and includes analytical references for quality control. Through its pages, readers gain a comprehensive understanding of beverage manufacturing. eBook serves as a bridge between traditional practices and contemporary innovations in the field. Whether for enthusiasts or professionals, this resource illuminates the intricacies of creating fine spirits and wines.

Author:
File Format: PDF
PDF Version: 1.5
Publish Date: 2006
Number of Pages: 383