Alcoholic beverages : sensory evaluation and consumer research / editor John Piggott

Contributor(s):

Piggott, John [editor]

Material type:

TextSeries: Woodhead Publishing Series in Food Science, Technology and Nutrition ; 225Philadelphia, PA : Woodhead Publishing, 2012Edition: 1a ediciónDescription: xxviii, 491 páginas : ilustraciones, mapas, gráficas, diagramas, tablas, fotosISBN:

978-0-08-101652-7

Subject(s):

DDC classification:

663.1072 A43 2012 20

LOC classification:

TP506 .A43 2012

Contents:

Front matter, Copyright, Contributor contact details, Woodhead Publishing Series in Food Science, Technology and Nutrition, Preface -- Part I: Sensory evaluation: principles and application to alcoholic beverages -- Part II: Fermented products -- Part III: Distilled products -- Part IV: Consumer research methods: principles and application to alcoholic beverages -- Index

Scope and content: Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages. Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry. With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field.

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Libro	Ingenieria Agroindustrial		General		663.1072 A43 2012 (Browse shelf(Opens below))				Ej. 1	Available (Préstamo interno)			1102013168

Incluye bibliografías

Front matter, Copyright, Contributor contact details, Woodhead Publishing Series in Food Science, Technology and Nutrition, Preface --
Part I: Sensory evaluation: principles and application to alcoholic beverages --
Part II: Fermented products --
Part III: Distilled products --
Part IV: Consumer research methods: principles and application to alcoholic beverages --
Index

Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages.

Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry.

With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field.

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