Author Description

It is important to understand the chemistry of alcoholic beverages so that better, longer lasting products can be made and enjoyed by consumers. The alcoholic beverage market is expected to see an annual 5-6% growth over the next four years with a current revenue of $1.6 billion. The appearance of low alcoholic beverages, unique fermentable sources, and growing consumer interest in alternative alcoholic beverages presents chemists with interesting opportunities to contribute research in this growing field. This book covers topics of historical interest; flavor development; the chemistry and biology of distilled and fermented beverages; and the instrumental and sensory analysis of alcoholic products.