TY - BOOK ID - 6413100 TI - Beer and Wine Production : Analysis, Characterization, and Technological Advances AU - Gump, Barry H. AU - Pruett, David J. PY - 1993 VL - 536 SN - 0841227144 0841227241 9780841227149 PB - Washington American Chemical Society DB - UniCat KW - Brewing KW - Wine and wine making KW - Congresses. KW - Congresses KW - Chemical & Materials Engineering KW - Engineering & Applied Sciences KW - Chemical Engineering KW - Brewing - Congresses. KW - Wine and wine making - Congresses. UR - https://www.unicat.be/uniCat?func=search&query=sysid:6413100 AB - Describes how modern technology is used to produce and maintain the flavor quality of beer and enhance the quality of wine. Discusses the current understanding of the sensory aspects of natural phenolic and terpenoid compounds in grapes and the sensory effects of certain competitive spoilage organisms present in fermenting grape juice. Presents insights into how current analytical, filtration, and enzyme technologies are used to analyze and process beers and wines. Also includes chapters on home brewing and winemaking. ER -