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.
CITATION STYLE
Cole, V. C., & Noble, A. C. (1995). Flavor chemistry and assessment. In Fermented Beverage Production (pp. 361–385). Springer US. https://doi.org/10.1007/978-1-4757-5214-4_14
Mendeley helps you to discover research relevant for your work.