文档介绍：Managing wine quality
© Woodhead Publishing Limited, 2010
Related titles:
Winemaking problems solved
(ISBN 978-1-84569-475-3)
Arranged in practical question-and-answer format, Winemaking problems solved provides
brief, quickly accessible solutions to issues of frequent concern to winemaking profession-
als. The contributions, which are written by leading experts from industry and academia,
span major aspects of the winemaking process from grape handling and fermentation
processes to filtration, bottling and winery sanitation.
Brewing: science and practice
(ISBN 978-1-85573-490-6)
Brewing: science and practice updates and revises the previous work of this distinguished
team of authors, producing the standard work in its field. The book covers all stages of
brewing from raw materials, including the chemistry of hops and the biology of yeasts,
through individual processes – such as mashing and wort separation – to packaging, storage
and distribution. Key quality issues such as flavour and the chemical and physical properties
of finished beers are discussed.
Yeasts in food
(ISBN 978-1-85573-706-8)
Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be
a major cause of food spoilage. Maximising their benefits whilst minimising their detrimen-
tal effects requires a thorough understanding of plex characteristics and how these
can best be manipulated by food processors. This book provides prehensive review of
the methods for their detection, identification and analysis as well as the role of yeasts in
several food products including dairy products, meat, fruit, bread and beverages.
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