Description
Post-Fermentation and -Distillation Technology
Stabilization, Aging, and Spoilage
Coordinator: Bordiga Matteo
Language: EnglishSubject for Post-Fermentation and -Distillation Technology:
Keywords
Sodium Copper Chlorophyllin; Fermentation process; Traditional Balsamic Vinegar; Malolactic fermentation; Batch Distillation; Organoleptic defects; Acetic Acid Bacteria; Distillation process; Balsamic Vinegar; Barrel woods and properties; Haze Formation; Filtration; Alcoholic Fermentation; Tiziana Nardi; Beer Flavor; Frank Vriesekoop; Lactic Acid Bacteria; Dawid Ostrowski; Oak Lactones; Federico Casassa; Vinegar Production; Pilar Rubio-Bretn; French Oak; Lager Yeast; Juana Martínez; Flavor Stability; Ana Gonzalo-Diago; Wine Vinegar; Eva P; Pérez-varez; Toasting Process; Paul S; Hughes; Bentonite Additions; Roger Barth; Wine Proteins; Paolo Giudici; Wine Lab; Tommaso Bonciani; Sauvignon Blanc; Federico Lemmetti; Millennial Consumer; Giuseppe Corradini; Cream Liqueurs; Thomas Collins; Protein Haze; Julie Kellershohn; Continuous Distillation; Inge Russell; Apple Cider Vinegar
· 15.6x23.4 cm · Hardback
Description
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While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post process aspects of stabilization, aging, and spoilage. This book serves as a comprehensive source of information on post-fermentation and -distillation technology applied to wine, beer, vinegar and distillates in a broad spectrum.
Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage thoroughly describes all of the operations related to these products after the fermentation or distillation steps, focusing on the complex issues related to their stabilization, aging, and spoilage. The final product must be stable against microbial activity as well as undesirable chemical and physical chemical reactions that occur in the bottle. For example, clarity, stability, compositional adjustment, style development and packaging represent the five goals of "finishing" a wine. Concerning the visual defects associated with spoilage, it is crucial that wine at the point of consumption not be cloudy or contain any haze or precipitate, especially white wines. Similarly, it is also important to prevent unwanted microbial growth from occurring in the wine after the primary fermentation is complete, affecting the flavor and aroma profile in unpredicted ways. The book addresses all of these issues and more.
Moreover, the discussion also involves beer, vinegar and distillates, giving this book a novel and interesting approach. The book combines referenced research with practical applications and case studies of novel technologies such as square barrels, synthetic closures, and Tetra Pak®.
Fermentation Process. Distillation Process. Wine Stabilization. Wine Aging and Spoilage. Beer Stabilization. Beer Aging and Spoilage. Vinegar Stabilization, Aging and Spoilage. Distillates Stabilization. Distillates Aging and Spoilage.
Dr. Matteo Bordiga received his PhD in Food Science in 2010 from the Università del Piemonte Orientale, Novara, Italy. He received his MS in Chemistry and Pharmaceutical Technologies from the same University. Currently Dr. Bordiga is a postdoctoral fellow working on wine aroma analysis. The main research activity of Dr. Matteo Bordiga concerned food chemistry, investigating the different classes of polyphenols under the analytical, technological and nutritional point of view. More recently, he moved his research interests towards wine chemistry, focusing his attention on the entire production process - from vine to glass -. He has published more than 20 research papers in peer-reviewed international and national journals. He is the editor of the CRC Press book "Valorization of Wine Making By-Products."
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