Handbook of Alcoholic Beverages

HANDBOOK OF ALCOHOLIC BEVERAGES

A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages

HANDBOOK OF ALCOHOLIC BEVERAGES
Technical, Analytical and Nutritional Aspects

At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world's most familiar alcoholic drinks. Indigenous beverages and small-scale production are also covered to a significant extent.

The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter.

Appropriate for food professionals working in the development and manufacture of alcohol-based drinks, as well as academic and industrial researchers involved in the development of testing methods for the analysis and regulation of alcohol in the drinks industry.

Divided into five parts, this comprehensive two-volume work presents:

• INTRODUCTION, BACKGROUND AND HISTORY: a simple introduction to the history and development of alcohol and some recent trends and developments.

• FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liqueur wines, fruit wines, low-alcohol and related beverages.

• SPIRITS: covers distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liqueurs.

• ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis.

• NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.

Auteur

Editor Alan J. Buglass Department of Chemistry, KAIST, Republic of Korea

Résumé
HANDBOOK OF ALCOHOLIC BEVERAGES A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages **HANDBOOK OF ALCOHOLIC BEVERAGES
Technical, Analytical and Nutritional Aspects At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world's most familiar alcoholic drinks. Indigenous beverages and small-scale production are also covered to a significant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Appropriate for food professionals working in the development and manufacture of alcohol-based drinks, as well as academic and industrial researchers involved in the development of testing methods for the analysis and regulation of alcohol in the drinks industry. Divided into five parts, this comprehensive two-volume work presents:

• INTRODUCTION, BACKGROUND AND HISTORY: a simple introduction to the history and development of alcohol and some recent trends and developments.
• FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liqueur wines, fruit wines, low-alcohol and related beverages.
• SPIRITS: covers distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liqueurs.
• ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis.
• NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.

Contenu
List of Contributorsxv

General Acknowledgments and Thanksxvii

Volume 1

**1 Introduction, Background and History 1
John A. Hudson and Alan J. Buglass

1.1 Alcoholic Beverages of the World: An Introduction to the Contents of This Book 3

1.2 History and Development of Alcoholic Beverages 12

1.2.1 The Beginnings (From the earliest Times to ca. 1100 AD) 12

1.2.2 Medieval Times and Beyond (ca. 11001750) 18

1.2.3 The Industrial Revolution and the Influences of Science and Technology (ca. 17501900) 24

1.2.4 Modern Times and Newer Processes (ca. 1900Present Day) 28

1.2.5 The Development of Analytical Methods 35

References 40

1.3 Some Recent Trends and Developments 42

1.3.1 Overview 42

1.3.2 Big is Beautiful: Multinational Companies and the Globalization of Alcoholic Beverages 42

1.3.3 Small is Beautiful: The Growth in Microbreweries and Craft Breweries and the Localization of Products 44

1.3.4 Revival of Traditional Beer Styles 45

1.3.5 Changes in Beer Drinking Habits 47

1.3.6 Global Growth in Wine Drinking 48

1.3.7 Development of New Wine Industries 50

1.3.8 Revival of Cider and Perry: the Magic of Ice 52

1.3.9 The Rise of Flavored Alcoholic Beverages ('Alcopops') 52

1.3.10 Calorie-Counting and Health Perception of Alcoholic Drinks 53

1.3.11 Binge Drinking 54

1.3.12 Organic and Biodynamic Production of Alcoholic Beverages 56

1.3.13 Use of Genetically Modified (GM) Crops and Microorganisms 57

References 59

**2 Fermented Beverages: Beers, Ciders, Wines and Related Drinks 63
Marianne McKay, Alan J. Buglass and Chang Gook Lee

2.1 Introduction: Overview of Fermentation and Microorganisms 65

2.1.1 Yeasts 67

2.1.2 Lactic Acid Bacteria 69

2.1.3 Molds and Spoilage Organisms 69

References 70

2.2 Alcoholic Fermentation 72

2.2.1 Introduction 72

2.2.2 Physiology and Morphology of Yeast 72

2.2.3 Nutritional Requirements of Yeast 73

2.2.4 The Use of Naturally Occurring ('Wild') Yeasts in Fermentations 75

2.2.5 The Killer Factor 76

2.2.6 The Use of Selected (Cultured) Yeast Strains 76

2.2.7 Fermentation Vessels 77

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