Alcoholic Beverages

John Piggott is Director of the ARC Centre of Excellence in Population Ageing Research (CEPAR), and of the Australian Institute for Population Ageing Research at the University of New South Wales, Australia, where he is Scientia Professor of Economics and also holds an ARC Australian Professorial Fellowship. He serves as book review editor of the Cambridge journal, the Journal of Pension Economics and Finance, as an Associate Editor of the Journal of the Economics of Aging, and has recently been appointed to the editorial board of the Journal of Retirement.

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Woodhead Publishing Series in Food Science, Technology and Nutrition

Preface

Part I: Sensory evaluation: principles and application to alcoholic beverages

Chapter 1: Overview of sensory perception

Abstract:

1.1 Introduction

1.2 The common senses

1.3 Oro-sensory systems

1.4 Sense of smell

1.5 Integration of sensory information

1.6 Mechanisms of perception, cognition and emotion

1.7 Sensory perception, satiation and food reward

1.8 Sensory perception and learning of preferences

1.9 Conclusion and future trends

Chapter 2: Sensory quality control and assurance of alcoholic beverages through sensory evaluation

Abstract:

2.1 Introduction

2.2 Sensory quality concerns and issues in the alcohol beverage industry

2.3 Similarities and differences in alcoholic beverages

2.4 Factors influencing the development of off-flavors and taints

2.5 The use of instrumental methods to aid sensory quality evaluations

2.6 Future trends in quality evaluations

2.7 Additional sources of information

2.8 Conclusions

Chapter 3: Principles of sensory shelf-life evaluation and its application to alcoholic beverages

Abstract:

3.1 Introduction: principles of sensory evaluation in shelf-life testing

3.2 General principles of shelf-life estimation

3.3 Microbial analysis

3.4 Sensory discrimination tests

3.5 Quantitative descriptive tests

3.6 Sensory term reduction

3.7 Sensory profile changes in alcoholic beverages

3.8 Consumer acceptability testing

3.9 Instrumental analysis

3.10 Accelerated storage tests

3.11 Future trends

Chapter 4: Sensory methods for product development and their application in the alcoholic beverage industry

Abstract:

4.1 Introduction

4.2 Perceptual maps

4.3 Temporal dominance of sensation (TDS)

4.4 Prediction of perceived astringency induced by phenolic compounds in alcoholic beverages

4.5 Future trends

Chapter 5: Gas chromatography-olfactometry of alcoholic beverages

Abstract:

5.1 Introduction

5.2 Principles of gas chromatography-olfactometry (GC-O)

5.3 Applications of GC-O in the flavour analysis of alcoholic beverages

5.4 Conclusions

Part II: Fermented products

Chapter 6: Beer: production, sensory characteristics and sensory analysis

Abstract:

6.1 Introduction

6.2 The origins of beer flavour

6.3 Off-flavours and their origin

6.4 Sensory analysis practice in the brewing industry

6.5 Future trends

Chapter 7: Fortified wines: styles, production and flavour chemistry

Abstract:

7.1 Introduction to fortified wines

7.2 Comparison of styles and types of fortified wines and their production methods

7.3 Flavour chemistry and sensory properties

7.4 Legal aspects and health considerations

7.5 Future trends

Chapter 8: Sake: quality characteristics, flavour chemistry and sensory analysis

Abstract:

8.1 Introduction

8.2 Quality of sake

8.3 Flavour and aroma of sake

8.4 Sensory evaluation method

8.5 Future trends

8.6 Sources of further information

8.7 Acknowledgement

Chapter 9: Table wines: sensory characteristics and sensory analysis

Abstract:

9.1 Introduction

9.2 Categories of table wines

9.3 Flavor chemistry and sensory aspects

9.4 Sensory analysis applied to table wines

9.5 Future trends

Part III: Distilled products

Chapter 10: Anise spirits: types, sensory properties and sensory analysis

Abstract:

10.1 Overview of anise spirits (pastis, ouzo, tsipouro)

10.2 History of anise spirits

10.3 Raw materials and production process

10.4 Description of major variants

10.5 Overview of flavour chemistry and sensory properties

10.6 Description of sensory analysis practice in the anise spirit industry

10.7 How consumer research is managed and executed

10.8 Future trends

Chapter 11: Cognac: production and aromatic characteristics

Abstract:

11.1 Raw materials, production process and major variants

11.2 Overview of flavour chemistry and sensory properties

11.3 Sensory analysis practice in the industry

11.4 Consumer research: creation of the Cognac aroma wheel

Chapter 12: Gin: production and sensory properties

Abstract:

12.1 Introduction

12.2 Gin production

12.3 Flavour chemistry

12.4 Sensory properties of gin and sensory analysis practice in the industry

12.5 Future trends

Chapter 13: Grape-based brandies: production, sensory properties and sensory evaluation

Abstract:

13.1 Introduction

13.2 Brandy production

13.3 Types of brandies

13.4 Understanding brandy flavour

13.5 Sensory evaluation of brandy

13.6 Brandy and consumer research

13.7 Future trends

Chapter 14: Grappa: production, sensory properties and market development

Abstract:

14.1 Introduction

14.2 Production process

14.3 Chemical composition and sensory properties

14.4 Grappa categories

14.5 Grappa tasting

14.6 Grappa and the consumer

14.7 New product development

14.8 Future trends

Chapter 15: Moutai (Maotai): production and sensory properties

Abstract:

15.1 Historical background

15.2 Ecological environment

15.3 Production of Kweichow Moutai

15.4 Sensory properties and flavor chemistry

15.5 Marketing

15.7 Acknowledgements

Chapter 16: Pisco: production, flavor chemistry, sensory analysis and product development

Abstract:

16.1 Introduction

16.2 Pisco production

16.3 Pisco flavor chemistry

16.4 Main sensory properties of Pisco

16.5 Sensory analysis practice in the Pisco industry

16.6 Consumer research and product development in the Pisco industry

16.7 Future trends

16.8 Acknowledgments

Chapter 17: Sugar cane spirits: cachaça and rum production and sensory properties

Abstract:

17.1 Introduction

17.2 Raw materials

17.3 Fermentation

17.4 Distillation

17.5 Maturation

17.6 Cachaça and rum: similarities and differences

17.7 Sensory quality of cachaça and rum

17.8 The challenge of new markets

17.10 Acknowledgement

Chapter 18: Tequila and mezcal: sensory attributes and sensory evaluation

Abstract:

18.1 Introduction

18.2 Origin of the sensory attributes of tequila and mezcal

18.3 Sensory evaluation of tequila and mezcal from a research perspective

18.4 Application of sensory evaluation in industry

18.5 Sources of further information

18.6 Acknowledgements

Chapter 19: Whiskies: composition, sensory properties and sensory analysis

Abstract:

19.1 Introduction

19.2 The influence of raw materials and production processes on sensory character

19.3 Whisky composition and sensory properties

19.4 Sensory analysis in the whisky industry

19.5 Future trends

Part IV: Consumer research methods: principles and application to alcoholic beverages

Chapter 20: Consumer research in the wine industry: new applications of conjoint measurement

Abstract:

20.1 Background: understanding the mindset of the consumer

20.2 Experiments and statistical tools

20.3 Conjoint measurement (CM): experiments by mixing together ideas

20.4 Applying CM to wine: traditional approaches

20.5 Understanding white wine using experimental design of ideas

20.6 The case of red wine

20.7 Next generation thinking: price and emotion/feeling and its application to dessert wine

20.8 Concluding remarks

Chapter 21: Preference mapping: principles and potential applications to alcoholic beverages

Abstract:

21.1 Introduction

21.2 Conducting central location trials (CLTs)

21.3 Analyses

21.4 Recent developments in preference mapping

21.6 Acknowledgement

Index