Introductory Science of Alcoholic Beverages
Beer, Wine, and Spirits
Seiten
2022
CRC Press (Verlag)
978-1-032-10228-3 (ISBN)
CRC Press (Verlag)
978-1-032-10228-3 (ISBN)
This book provides readers an engaging introduction to the science behind beer, wine, and spirits. It illustrates not only the chemical principles that underlie what alcoholic beverages are, why they are the way they are and what they contain, but also frames them within the context of historical and societal developments.
Introductory Science of Alcoholic Beverages provides readers an engaging introduction to the science behind beer, wine, and spirits. It illustrates not only the chemical principles that underlie what alcoholic beverages are, why they are the way they are and what they contain, but also frames them within the context of historical and societal developments.
Discussed chapter topics include introductions to beer, wine, and spirits; the principles behind fermentation and distillation; and overviews of how each beverage class is made. The chapters highlight the unique chemistries that lend beer, wine, and spirits their individuality, as well as the key chemicals that impart their characteristic aroma and flavor profiles.
This book goes beyond focused descriptions of individual alcoholic beverages by summarizing their common chemical lineage and illuminating the universal scientific principles that underpin them. It will be of interest to students of physics and chemistry, as well as enthusiasts and connoisseurs of beer, wine, and spirits.
Introductory Science of Alcoholic Beverages provides readers an engaging introduction to the science behind beer, wine, and spirits. It illustrates not only the chemical principles that underlie what alcoholic beverages are, why they are the way they are and what they contain, but also frames them within the context of historical and societal developments.
Discussed chapter topics include introductions to beer, wine, and spirits; the principles behind fermentation and distillation; and overviews of how each beverage class is made. The chapters highlight the unique chemistries that lend beer, wine, and spirits their individuality, as well as the key chemicals that impart their characteristic aroma and flavor profiles.
This book goes beyond focused descriptions of individual alcoholic beverages by summarizing their common chemical lineage and illuminating the universal scientific principles that underpin them. It will be of interest to students of physics and chemistry, as well as enthusiasts and connoisseurs of beer, wine, and spirits.
Masaru Kuno is a Professor of Chemistry and Biochemistry and Concurrent Professor of Physics at the University of Notre Dame. He received his PhD in physical chemistry at the Massachusetts Institute of Technology in 1998. This was followed by a National Research Council Postdoctoral Fellowship at JILA/NIST, University of Colorado, Boulder. He then worked for the US Naval Research Laboratory in Washington DC before joining the University of Notre Dame as an Assistant Professor in 2003. Professor Kuno is also the author of the nanoscience textbook Introductory Nanoscience, Physical and Chemical Concepts published by Taylor and Francis.
1. Fermentation 2. Beer 3. Brewing beer 4. Wine 5. Making wine 6. Spirits 7. Distillation
| Erscheinungsdatum | 28.10.2022 |
|---|---|
| Reihe/Serie | Foundations of Biochemistry and Biophysics |
| Zusatzinfo | 40 Tables, black and white; 41 Line drawings, color; 55 Line drawings, black and white; 72 Halftones, color; 6 Halftones, black and white; 113 Illustrations, color; 61 Illustrations, black and white |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 780 g |
| Themenwelt | Naturwissenschaften ► Biologie ► Biochemie |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-032-10228-4 / 1032102284 |
| ISBN-13 | 978-1-032-10228-3 / 9781032102283 |
| Zustand | Neuware |
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