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Flavor chemistry and assessment

  • Chapter
Fermented Beverage Production

Abstract

The distinctive flavors of beer, wine, and distilled or fortified alcoholic beverages are affected by many variables: raw material, flavor additives, and processing steps, which include fermentation, distillation, and subsequent aging. In this chapter on flavor chemistry of alcoholic beverages, the most important contributions of raw material, processing and aging will be surveyed for beer, wine and distilled spirits.

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Authors
  1. V. C. Cole
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  2. A. C. Noble
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Editors and Affiliations

  1. Reading Scientific Services Limited, The Lord Zuckerman Research Centre, Whiteknights, Reading, UK

    A. G. H. Lea

  2. Centre for Food Quality Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, UK

    J. R. Piggott

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© 1995 Springer Science+Business Media Dordrecht

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Cole, V.C., Noble, A.C. (1995). Flavor chemistry and assessment. In: Lea, A.G.H., Piggott, J.R. (eds) Fermented Beverage Production. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5214-4_14

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  • DOI: https://doi.org/10.1007/978-1-4757-5214-4_14

  • Publisher Name: Springer, Boston, MA

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