Fermented Beverage Production

by Andrew G.H. Lea (Editor), John R. Piggott

Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of alcoholic beverages. This authoritative volume provides an up-to-date, practical overview of fermented beverage production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages. The second edition features three new chapters on sparkling wines, rums, and Latin American beverages such as tequila, as well as thorough updating of information on new technologies and current scientific references.

Genres: Nonfiction

445 pages, Hardcover

First published December 31, 1995

About the author

Andrew Lea, Ph.D., is a retired food biochemist, specializing in the chemistry of apples and cider. He spent more than a decade working at the Long Ashton Research Station near Bristol (UK). He is a Fellow of the Institute of Food Science and Technology.