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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.

Brewing --- Wine and wine making --- Congresses. --- Congresses --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Chemical Engineering --- Brewing - Congresses. --- Wine and wine making - Congresses.