Publisher's Synopsis
Describing how modern technology is used to produce and maintain the flavour quality of beer and enhance the quality of wine, this book discusses the current understanding of the sensory aspects of natural phenolic and turpenoid compounds in grapes and the sensory effects of certain competitive spoilage organisms present in fermenting grape juice.;The book also presents insights into how current analytical, filtration and enzymes technologies are used to analyze and process beers and wines. It includes chapters on: home brewing and winemaking; chapters written by leading experts at major breweries and wineries; the two enology-degree-granting institutions in the United States; the leading independent analytical laboratory serving the wine industry and a major biotechnology company.
