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Flavor Chemistry

  • 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 the flavor chemistry of alcoholic beverages, the most important contributions of raw material, processing, and aging are surveyed for beer, wine, and distilled spirits.

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

  1. Reading Scientific Services Ltd. Lord Zuckerman Research Centre, The University, Whiteknights, Reading, RG6 6LA, UK

    Andrew G. H. Lea PhD

  2. Department of Bioscience & Biotechnology, University of Strathclyde, 204 George Street, Glasgow, G1 1XW, UK

    John R. Piggott PhD

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Noble, A.C., Cole, V.C. (2003). Flavor Chemistry. In: Lea, A.G.H., Piggott, J.R. (eds) Fermented Beverage Production. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0187-9_17

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  • DOI: https://doi.org/10.1007/978-1-4615-0187-9_17

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