Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects, Volume I and II

1174 Pages·2011·32.11 MB·English

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Handbook of Alcoholic Beverages
Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects Edited by Alan J. Buglass
© 2011 John Wiley & Sons, Ltd. ISBN: 978-0-470-51202-9
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Handbook of Alcoholic Beverages
Technical, Analytical and
Nutritional Aspects
Volume I
Editedby
ALANJ.BUGLASS
DepartmentofChemistry,KAIST,RepublicofKorea
A John Wiley and Sons, Ltd., Publication
iii
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Handbook of Alcoholic Beverages
Technical, Analytical and
Nutritional Aspects
Volume II
Editedby
ALANJ.BUGLASS
DepartmentofChemistry,KAIST,RepublicofKorea
A John Wiley and Sons, Ltd., Publication
iii
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Thiseditionfirstpublished2011
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LibraryofCongressCataloging-in-PublicationData
Handbookofalcoholicbeverages:technical,analyticalandnutritionalaspects/editedbyAlanJ.Buglass.
p.cm.
Includesbibliographicalreferencesandindex.
ISBN978-0-470-51202-9(cloth)
1.Alcoholicbeverages–Handbooks,manuals,etc. I.Buglass,AlanJ.,1946–
TP510.H352011
663(cid:2).1–dc22
2010036849
AcataloguerecordforthisbookisavailablefromtheBritishLibrary.
PrintISBN:978-0-470-51202-9
eBookISBN:978-0-470-97651-7
oBookISBN:978-0-470-97652-4
e-PubISBN:978-0-470-97665-4
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Contents
ListofContributors xv
GeneralAcknowledgmentsandThanks xvii
VOLUME1
1 INTRODUCTION,BACKGROUNDANDHISTORY 1
JohnA.HudsonandAlanJ.Buglass
1.1 AlcoholicBeveragesoftheWorld:AnIntroductiontotheContentsofThisBook 3
1.2 HistoryandDevelopmentofAlcoholicBeverages 12
1.2.1 TheBeginnings(FromtheearliestTimestoca.1100AD) 12
1.2.2 MedievalTimesandBeyond(ca.1100–1750) 18
1.2.3 TheIndustrialRevolutionandtheInfluencesofScienceandTechnology
(ca.1750–1900) 24
1.2.4 ModernTimesandNewerProcesses(ca.1900–PresentDay) 28
1.2.5 TheDevelopmentofAnalyticalMethods 35
References 40
1.3 SomeRecentTrendsandDevelopments 42
1.3.1 Overview 42
1.3.2 BigisBeautiful:MultinationalCompaniesandtheGlobalizationofAlcoholic
Beverages 42
1.3.3 SmallisBeautiful:TheGrowthinMicrobreweriesandCraftBreweriesandthe
LocalizationofProducts 44
1.3.4 RevivalofTraditionalBeerStyles 45
1.3.5 ChangesinBeerDrinkingHabits 47
1.3.6 GlobalGrowthinWineDrinking 48
1.3.7 DevelopmentofNewWineIndustries 50
1.3.8 RevivalofCiderandPerry:theMagicofIce 52
1.3.9 TheRiseofFlavoredAlcoholicBeverages(‘Alcopops’) 52
1.3.10 Calorie-CountingandHealthPerceptionofAlcoholicDrinks 53
1.3.11 BingeDrinking 54
1.3.12 OrganicandBiodynamicProductionofAlcoholicBeverages 56
1.3.13 UseofGeneticallyModified(GM)CropsandMicroorganisms 57
References 59
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vi Contents
2 FERMENTEDBEVERAGES:BEERS,CIDERS,WINESANDRELATEDDRINKS 63
MarianneMcKay,AlanJ.BuglassandChangGookLee
2.1 Introduction:OverviewofFermentationandMicroorganisms 65
2.1.1 Yeasts 67
2.1.2 LacticAcidBacteria 69
2.1.3 MoldsandSpoilageOrganisms 69
References 70
2.2 AlcoholicFermentation 72
2.2.1 Introduction 72
2.2.2 PhysiologyandMorphologyofYeast 72
2.2.3 NutritionalRequirementsofYeast 73
2.2.4 TheUseofNaturallyOccurring(‘Wild’)YeastsinFermentations 75
2.2.5 TheKillerFactor 76
2.2.6 TheUseofSelected(Cultured)YeastStrains 76
2.2.7 FermentationVessels 77
2.2.8 TheGrowthofaYeastPopulation 77
2.2.9 AnOverviewofAlcoholicFermentation 80
2.2.10 Flocculation 87
2.2.11 AromaCompoundsandFermentation 88
References 93
2.3 MalolacticFermentation 96
2.3.1 Introduction 96
2.3.2 MalolacticBacteria:MorphologyandPhysiology 97
2.3.3 IdentificationofMalolacticBacteria 98
2.3.4 FactorsAffectingtheGrowthofMalolacticBacteria 98
2.3.5 InteractionsBetweenBacteriaandOtherOrganisms 100
2.3.6 SpontaneousMalolacticFermentation 101
2.3.7 InoculationwithMLBStarterCulture 101
2.3.8 TheGrowthofBacterialPopulations 102
2.3.9 TheMalolacticFermentationProcess 103
2.3.10 ProductionofDiacetyl 104
2.3.11 MicrobialStability 104
2.3.12 MonitoringMalolacticFermentation 105
2.3.13 Finishingand/orPreventingMalolacticFermentation 105
2.3.14 ProductionofBiogenicAminesbyMalolacticBacteria 106
2.3.15 OtherEffectsofMLF 106
2.3.16 MalolacticFermentationandAroma 107
2.3.17 LacticSpoilage 111
References 112
2.4 AceticandOtherFermentations 114
2.4.1 Introduction 114
2.4.2 AceticAcidBacteria 115
2.4.3 LacticAcidBacteria 117
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2.4.4 TheActivitiesofYeastsotherthanSaccharomyces 117
2.4.5 FilmFormingYeasts 119
2.4.6 Molds 120
2.4.7 PreventionofSpoilage 120
References 121
2.5 PreservativesUsedintheProductionofAlcoholicBeverages 123
2.5.1 Introduction 123
2.5.2 SulfurDioxide(SO ) 123
2
2.5.3 TheRolesofSO 125
2
2.5.4 SorbicAcid 128
2.5.5 DMDC(Velcorin) 129
2.5.6 AscorbicAcid(VitaminC) 129
2.5.7 Pimaricin(Natamycin) 130
2.5.8 OtherPreservatives 130
References 131
2.6 Beer 132
2.6.1 TheBasicBrewingProcesses 132
2.6.2 MaltingandMashing 134
2.6.3 BoilingtheWort 148
2.6.4 Fermentation 157
2.6.5 TopFermentation 163
2.6.6 BottomFermentation 167
2.6.7 OtherFermentations 169
2.6.8 ModernMethodsofFermentation 171
2.6.9 BeerTreatment:Fining,FiltrationandPasteurization 173
2.6.10 PackagingofBeer:Casking,Kegging,BottlingandCanning 182
2.6.11 DispensingofDraughtBeers 186
2.6.12 OxidationandtheStalingofBeer 192
2.6.13 Beerstyles 196
References 207
2.7 Cereal-basedandOtherFermentedDrinksofAsia,AfricaandCentral/SouthAmerica 211
2.7.1 TheRice‘Wines’ofAsia 212
2.7.2 NativeFermentedDrinksofAfricaandSouthAmerica 222
References 229
2.8 CiderandPerry 231
2.8.1 Introduction 231
2.8.2 TheBasicIngredients 233
2.8.3 Harvesting,CrushingandPressing 238
2.8.4 FermentationandMaturation 241
2.8.5 TraditionalandSmall-ScaleCiderandPerryProduction:FermentationandBeyond 245
2.8.6 Large-Scale(Factory)ProductionofCiderandPerry:FermentationandBeyond 251
2.8.7 NewerTechniques,RecentDevelopmentsandInnovations 254
2.8.8 CiderandPerryfromAroundtheWorld 257
References 263
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viii Contents
2.9 Wine 266
2.9.1 WhiteWinemaking 267
2.9.2 RedWineProduction 300
2.9.3 SparklingWines 324
2.9.4 Fining,FiltrationandClarification 343
2.9.5 WineMaturationandAgeing 354
2.9.6 SomeCurrentTrendsinWineProduction 371
References 377
2.10 FortifiedWinesandLiqueurWines 383
2.10.1 OverviewandScope 383
2.10.2 SherryandOtherFlorWines 384
2.10.3 FlorandOxidationinSherryWines 391
2.10.4 OtherFlorWines 394
2.10.5 Madeira 395
2.10.6 EstufagemandCaskMaturationofMadeiraWine 397
2.10.7 Port 399
2.10.8 MarsalaandMa´laga 408
2.10.9 VinsDouxNaturels,LiqueurMuscatandSimilarWines 409
2.10.10 VinsdeLiqueursandSimilarBeverages 414
References 416
2.11 FruitWinesandOtherNongrapeWines 419
2.11.1 OverviewandScope 419
2.11.2 ComparisonofFruitforWinemaking 420
2.11.3 MakingFruitWines 423
2.11.4 CountryWineStyles 429
2.11.5 Mead 432
References 434
2.12 AromatizedWines 436
2.12.1 IntroductionandBriefHistoryofAromatizationofWine 436
2.12.2 Vermouth 437
2.12.3 OtherAromatizedWinesandApe´ritifs 444
References 445
2.13 LowAlcoholandNon-AlcoholicBeers,CidersandWines 447
2.13.1 Overview 447
2.13.2 ProductionofLowAlcoholBeveragesbyLimitedorCheckedAlcoholMethods 448
2.13.3 DealcoholizationMethods 450
References 453
3 DISTILLEDSPIRITS 455
AlanJ.Buglass,MarianneMcKayandChangGookLee
3.1 Introduction:DistillationMethodsandStills 457
3.1.1 ABriefHistoryandTheoryofDistillation 457
3.1.2 BatchDistillation 461
3.1.3 ContinuousColumnDistillation 466
References 468
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Contents ix
3.2 ScotchWhisky 469
3.2.1 IntroductionandBriefHistory 469
3.2.2 TheRawMaterials 475
3.2.3 Malting,Mashing,CookingandFermentation 479
3.2.4 Distillation 487
3.2.5 Maturation,BlendingandOtherPostdistillationProcesses 491
3.2.6 TheFlavorandStylesofScotchMaltWhiskies 498
References 512
3.3 Whiskeys 515
3.3.1 Scope 515
3.3.2 IrishWhiskey 516
3.3.3 TheWhiskeysofAmerica 519
3.3.4 BourbonandTennesseeWhiskey 520
3.3.5 AmericanRyeandCornWhiskies 527
3.3.6 WhiskiesfromOtherCountries 528
References 533
3.4 OtherCerealBasedSpirits 535
3.4.1 IntroductionandScope 535
3.4.2 GinandSimilarJuniperFlavoredSpirits 535
3.4.3 Akvavit(Aquavit)andVodka 541
3.4.4 AsianGrainSpirits 543
References 553
3.5 CaneSpirits,VegetableBasedSpiritsandAniseedFlavoredSpirits 555
3.5.1 OverviewandScope 555
3.5.2 HistoryandBasicDescriptionofRumandCachac¸a 556
3.5.3 FermentationandDistillationPracticesintheProductionofCachac¸aandRum 560
3.5.4 FlavorCharacteristicsofRumandCachac¸a 564
3.5.5 Arrack,MezcalandTequila 566
3.5.6 AniseedFlavoredSpirits 570
References 572
3.6 Brandy 574
3.6.1 IntroductionandBriefHistory 574
3.6.2 Cognac 585
3.6.3 Armagnac 588
3.6.4 OtherBrandies 589
3.6.5 QualityControlinBrandyProduction 591
3.6.6 EvaluatingBrandy 591
References 593
3.7 GrapeandOtherPomaceSpirits 595
3.7.1 Introduction 595
3.7.2 ProductionofPomaceSpirits 596
3.7.3 TypesofPomaceSpiritsandSensoryCharacteristics 598
References 600
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x Contents
3.8 FruitSpirits 602
3.8.1 Introduction 602
3.8.2 AppleandPearSpirits 603
3.8.3 FruitSpiritsofCentralEurope 608
3.8.4 PlumSpiritsofEasternEurope 611
3.8.5 OtherFruitSpirits 612
References 613
3.9 LiqueursandTheirFlavorings 615
3.9.1 IntroductionandScope 615
3.9.2 FruitandFruitFlavoredLiqueurs 617
3.9.3 Flower,Herb,SpiceandBitterLiqueurs 620
3.9.4 Cocoa,CoffeeandTeaLiqueurs 624
3.9.5 NutandEmulsionLiqueurs 624
3.9.6 ProductionandUseofEssencesandConcentrates 625
References 626
VOLUME2
4 ANALYTICALMETHODS 629
AlanJ.BuglassandDarrenJ.Caven-Quantrill
4.1 Introduction 631
4.1.1 WhyAnalyzeAlcoholicBeverages?AnOverviewoftheNeedforAnalysis 632
4.1.2 ProcessMonitoring 633
4.1.3 IdentificationofOrigin,DeterminationofAuthenticityandDetectionofFraud 636
4.1.4 DeterminationandCharacterizationofBeverageComponentsandProcesses 639
4.1.5 DevelopmentofNewAnalyticalMethods 642
References 645
4.2 ExtractionandFocusingMethodsinSamplePreparation 647
4.2.1 Overview 647
4.2.2 LiquidExtractionTechniques 648
4.2.3 DistillationMethods 659
4.2.4 SolidPhaseExtractionandRelatedMethods(SorptionTechniques) 664
4.2.5 HeadspaceMethods 684
4.2.6 CombinationsofMethods(WithParticularApplicationtoEnologicalProducts) 688
4.2.7 Summary 690
References 690
4.3 ChromatographicMethods 705
4.3.1 ThinLayerChromatographyandRelatedMethods 706
4.3.2 CapillaryGasChromatography 709
4.3.3 LiquidChromatography 722
4.3.4 CounterCurrentChromatographicMethods 752
References 755