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Post-Fermentation and -Distillation Technology
Post-Fermentation and -Distillation Technology

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This book serves as a comprehensive source of information on post-fermentation and -distillation technology applied to wine, beer, vinegar and distillates in a broad spectrum.

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While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post process aspects of stabilization, aging, and spoilage. This book serves as a comprehensive source of information on post-fermentation and distillation technology applied to wine, beer, vinegar and distillates in a broad spectrum.

Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage thoroughly describes all of the operations related to these products after the fermentation or distillation steps, focusing on the complex issues related to their stabilization, aging, and spoilage. The final product must be stable against microbial activity as well as undesirable chemical and physical chemical reactions that occur in the bottle. For example, clarity, stability, compositional adjustment, style development and packaging represent the five goals of "finishing" a wine. Concerning the visual defects associated with spoilage, it is crucial that wine at the point of consumption not be cloudy or contain any haze or precipitate, especially white wines. Similarly, it is also important to prevent unwanted microbial growth from occurring in the wine after the primary fermentation is complete, affecting the flavor and aroma profile in unpredicted ways. The book addresses all of these issues and more.

Moreover, the discussion also involves beer, vinegar and distillates, giving this book a novel and interesting approach. The book combines referenced research with practical applications and case studies of novel technologies such as square barrels, synthetic closures, and Tetra Pak®.

Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage

Preface
Editor
Contributors

Fermentation Process


Distillation Processes and Distillates


Proteins and Bentonite in winemaking: Chemical and Practical Aspects and Sensory Consequences


Wine Aging and Spoilage


The Stability and Stabilization of Beer


Beer Conditioning, Aging, and Spoilage


Vinegars: Process, Aging, and Spoilage


Stabilization of Distilled Spirits


Distillates Cask Aging


Marketing Beer, Wine, Spirits, and Vinegar: Who Are The Consumers? What Do They Want? How To Talk To Them So They Hear You


Index

Publish Date: 2018
Format: 6.5" x 9.5" hardcover
Pages: 282
Images: 62 images
Publication Weight: 2 lbs

Edited by Matteo Bordiga

Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage

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