By Barry H. Gump, David J. Pruett
content material: Technological advances within the research of wines / Gordon H. Burns and Barry H. Gump --
Advances in detection and identity tools acceptable to the brewing / T.M. Dowhanick and that i. Russell --
Sensory technological know-how : a quick overview of ideas / Christina W. Nasrawi --
Flavan-3-ols and their polymers : analytical thoughts and sensory issues / J.H. Thorngate, III --
growth in beer oxidation keep watch over / Nick J. Huige --
Monoterpenes and monoterpene glycosides in wine aromas / Seung ok. Park and Ann C. Noble --
Brettanomyces and Dekkera : Implications in wine making --
K.C. Fugelsang, M.M. Osborn, and C.J. Muller --
functions of expertise in wine construction / Richard P. Vine --
Biotechnological advances in brewing / Marilyn S. Abbott, Tom A. Pugh, and Alastair T. Pringle --
Use of enzymes in wine making and grape processing : technological advances / Peter F.H. Plank and James B. Zent --
Ultrafiltration : a brand new strategy for caliber development of pressed wine / A.J. Shrikhande and S.A. Kupina --
trap and use of unstable style parts emitted in the course of wine fermentation / C.J. Muller, V.L. Wahlstrom, and K.C. Fugelsang --
domestic beer making : chemistry within the kitchen / R.P. Bates --
domestic wine making : impact of societies, stores, and competitions on wine caliber / Gerald D. Cresci.
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Additional resources for Beer and Wine Production. Analysis, Characterization, and Technological Advances
In paired-comparison, two samples are presented simultaneously, and subjects are asked to indicate which of the two elicit the greater intensity of sensory characteristic. Duo-trio involves three samples, but subjects are first presented with a labeled standard or reference sample, followed by two additional samples in randomized order, of which one of them is also a standard. Subjects are required to indicate which sample of the pair was the same as the standard. Triangle tests also use three samples, but unlike, duo-trio, the samples are presented simultaneously.
NASRAWI Sensory Science: A Brief Review of Principles 33 and myrrh) brought by the wise men to the infant Christ Leaping forward in time, peer recognition of sensory science as a viable scientific field, did not take place until the World War Π era. Then, it was the food, beverages and personal care products industries that generated most of the interests in sensory science for one obvious reason - to promote sales and consumption. Reports of sensory evaluation of perfume, spices, coffee, tea, spirits, and wine are well documented (10-18).
J. Gen. Microbiol. 1975, 87, 333-342. 35. Van Vuuren, H. J. ; and Toerien, D. F. J. Appl. Bacteriol. 1981, 51, 51-65. 36. ; and Bednar, J. J. Agric. Food Chem. 1983, 31, 848-851. 37. Van Vuuren, H. J. ; and Van Der Meer, L. J. Am. J. Vitic. 1987, 38, 49-53. 38. Van Vuuren, H. J. ; and Van Der Meer, L. J. J. Inst. Brew. 1988, 94, 245-248. 39. ; and Stewart, G. J. Am. Soc. Brew. Chem. 1990, 48, 75-79. 40. ; and Kersters, K. System. Appl. Microbiol. 1991, 14, 23-32. ; ACS Symposium Series; American Chemical Society: Washington, DC, 1993.
Beer and Wine Production. Analysis, Characterization, and Technological Advances by Barry H. Gump, David J. Pruett