000			02041cam a2200337 i 4500
003			OCoLC
005			20230725092647.0
020			_a9780306477065
040			_aUKM _beng _erda _cUKM _dDLC _dAGL _dUBA _dBAKER _dNLGGC _dBTCTA _dYDXCP _dOCLCG _dSPUDB _dDEBBG _dUKMGB _dOCLCF _dOCLCO _dOTC
041			_aEng
042			_alccopycat
050	0	0	_aTP505 _b.F412 2003
070	0		_aTP505 _b.F48 2003
072		0	_aQ005
072		0	_aQ125
245	0	0	_aFermented beverage production / _cedited by Andrew G.H. Lea, John R. Piggott.
250			_aSecond edition.
264		1	_aNew York : _bKluwer Academic/Plenum Publishers, _c[2003]
264		4	_c©2003
300			_axxii, 423 pages : _billustrations ; _c26 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
520			_aFermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of alcoholic beverages. This authoritative volume provides an up-to-date, practical overview of fermented beverage production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages. The second edition features three new chapters on sparkling wines, rums, and Latin American beverages such as tequila, as well as thorough updating of information on new technologies and current scientific references.
650		0	_aFermentation. _0https://id.loc.gov/authorities/subjects/sh85047829
650		0	_aAlcoholic beverage industry. _0https://id.loc.gov/authorities/subjects/sh85003282
700	1		_aLea, Andrew Geoffrey Howard. _0https://id.loc.gov/authorities/names/no92006263 _eeditor
700	1		_aPiggott, J. R. _q(John Raymond), _d1950- _0https://id.loc.gov/authorities/names/n83185654 _eeditor
942			_2lcc _cBK
999			_c3986 _d3986