Beer and Wine Production. Analysis, Characterization, and Technological Advances

Content: Technological advances in the analysis of wines / Gordon H. Burns and Barry H. Gump --
Advances in detection and identification methods applicable to the brewing industry / T.M. Dowhanick and I. Russell --
Sensory science : a brief review of principles / Christina W. Nasrawi --
Flavan-3-ols and their polymers : analytical techniques and sensory considerations / J.H. Thorngate, III --
Progress in beer oxidation control / Nick J. Huige --
Monoterpenes and monoterpene glycosides in wine aromas / Seung K. Park and Ann C. Noble --
Brettanomyces and Dekkera : Implications in wine making --
K.C. Fugelsang, M.M. Osborn, and C.J. Muller --
Applications of technology in wine production / Richard P. Vine --
Biotechnological advances in brewing / Marilyn S. Abbott, Tom A. Pugh, and Alastair T. Pringle --
Use of enzymes in wine making and grape processing : technological advances / Peter F.H. Plank and James B. Zent --
Ultrafiltration : a new approach for quality improvement of pressed wine / A.J. Shrikhande and S.A. Kupina --
Capture and use of volatile flavor constituents emitted during wine fermentation / C.J. Muller, V.L. Wahlstrom, and K.C. Fugelsang --
Home beer making : chemistry in the kitchen / R.P. Bates --
Home wine making : effect of societies, retail outlets, and competitions on wine quality / Gerald D. Cresci.