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Chemistry of alcoholic beverages
Title
Chemistry of alcoholic beverages / Nick Flynn, editor.
ISBN
9780841297180
Publication
Washington, DC : American Chemical Society, 2023.
Physical Description
1 online resource (235 pages) : illustrations.
Local Notes
Access is available to the Yale community.
Notes
Distributed in print by Oxford University Press.
Access and use
Access restricted by licensing agreement.
Summary
"It is important to understand the chemistry of alcoholic beverages so that better, longer lasting products can be made and enjoyed by consumers. The alcoholic beverage market is expected to see an annual 5-6% growth over the next four years with a current revenue of $1.6 billion. The appearance of low alcoholic beverages, unique fermentable sources, and growing consumer interest in alternative alcoholic beverages presents chemists with interesting opportunities to contribute research in this growing field. This book covers topics of historical interest; flavor development; the chemistry and biology of distilled and fermented beverages; and the instrumental and sensory analysis of alcoholic products."-- Provided by publisher.
Variant and related titles
ACS symposium series.
Format
Books / Online
Language
English
Added to Catalog
December 15, 2023
Series
ACS symposium series, 1455
Bibliography
Includes bibliographical references and index.
Contents
A Critical Review of the Flavor Chemistry of Tequila / Huang, Xinhe, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States; Cadwallader, Keith R., Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States / http://dx.doi.org/10.1021/bk-2023-1455.ch001
The Chemistry of Tequila / Hobbs, Christopher E., Department of Chemistry, Sam Houston State University, Huntsville, Texas 77340, United States / http://dx.doi.org/10.1021/bk-2023-1455.ch002
Chemical Characterization and Sensory Evaluation of Canarium schweinfurthii Engl Fruit Wine / Omujal, Francis, Natural Chemotherapeutics Research Institute, Kampala, Uganda; Okullo, John Bosco Lamoris, Makerere University, College of Agricultural and Environmental Sciences, Kampala, Uganda; Natukunda, Sheilla, Makerere University, College of Agricultural and Environmental Sciences, Kampala, Uganda; Komakech, Richard, Natural Chemotherapeutics Research Institute, Kampala, Uganda; GodfreyAgea, Jacob, Makerere University, College of Agricultural and Environmental Sciences, Kampala, Uganda / http://dx.doi.org/10.1021/bk-2023-1455.ch003
Is the Flavor of Rye Whiskey Unique? An Initial Investigation of the Aroma Components of Unaged Rye Whiskeys / Huang, Xinhe, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States; Flynn, Dylan, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States; Cadwallader, Keith R., Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States / http://dx.doi.org/10.1021/bk-2023-1455.ch004
Sensory Analysis Methods for Distilled Spirits Evaluation / Wang, Zhuzhu, Archer Daniel Midland Company, 1001 N. Brush College Rd, Decatur, Illinois 62521, United States; Cadwallader, Keith R., Department of Food Science and Human Nutrition, University of Illinois, 1302 W. Pennsylvania Ave, Urbana, Illinois 61801, United States / http://dx.doi.org/10.1021/bk-2023-1455.ch005
Authentication and Quality Control of Distilled Spirits by Vibrational Spectroscopy / Wu, Yalan, Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, Ohio, United States; Bao, Haona, Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, Ohio, United States; Yao, Siyu, Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, Ohio, United States; Rodriguez-Saona, Luis E., Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, Ohio, United States / http://dx.doi.org/10.1021/bk-2023-1455.ch006
OMICS and the Future of Brewing and Distilling Research / Spedding, Gary, Brewing and Distilling Analytical Services, LLC, Lexington, Kentucky, United States / http://dx.doi.org/10.1021/bk-2023-1455.ch007
Flavor Compounds Found in Barrel Aged Beers / Schneider, Brian M., Texas Tech University Health Science Center School of Medicine, Amarillo, Texas, United States / http://dx.doi.org/10.1021/bk-2023-1455.ch008
Malt Color and the Utility of Wort-25 / Flynn, Nick, Department of Chemistry and Physics, West Texas A&M University, Canyon, Texas 79016, United States / http://dx.doi.org/10.1021/bk-2023-1455.ch009
Science of Brewing: An Introduction to the Impact of Local Regions on a Favorite Fermented Beverage / Paoeltta, Celina, Christopher Newport University, Newport News, Virginia 23606, United States; Balog, Christopher, Christopher Newport University, Newport News, Virginia 23606, United States; Higgs, Andrew, Christopher Newport University, Newport News, Virginia 23606, United States; Liskin, Dmitry, Christopher Newport University, Newport News, Virginia 23606, United States; Kingsbury, Kevin, Tradition Brewing Company, Newport News, Virginia 23606, United States; Brehm, Abigail, Tradition Brewing Company, Newport News, Virginia 23606, United States; Brockway, Andrew, Tradition Brewing Company, Newport News, Virginia 23606, United States; Quinlan, Ronald A., Christopher Newport University, Newport News, Virginia 23606, United States / http://dx.doi.org/10.1021/bk-2023-1455.ch010
Editor's Biography / http://dx.doi.org/10.1021/bk-2023-1455.ot001
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Electronic books.
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