03257nam a2200409 a 4500001000900000003000500009005001700014007000300031008004100034010001100075020002200086040001800108050002100126082002800147245009200175250001700267264005100284300008800335490007800423504002800501505037800529520125700907650005102164650005902215650005302274650003202327650005202359650004102411700003402452830008602486901002202572902000602594905006302600942001502663999001902678952015002697dia_7324CHAP20230529131819.0ta220117s2012 pauabdofr 001 0 eng d a178528 a978-0-08-101652-7 cCHAPamxchpua10aTP506b.A43 201200a663.1072 bA43 201222010aAlcoholic beverages : bsensory evaluation and consumer research /ceditor John Piggott a1a edición aPhiladelphia, PA :bWoodhead Publishing,c2012 axxviii, 491 páginas :bilustraciones, mapas, gráficas, diagramas, tablas, fotos1 aWoodhead Publishing Series in Food Science, Technology and Nutritionv225 aIncluye bibliografías0 aFront 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 -- Index2 aSensory 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.13aBebidas alcoholicasxInvestigación 916296013aBebidas alcohólicasxPropiedades sensoriales914680617aConsumidores (personas)xInvestigación 92741913aAlcoholic beverages916044313aAlcoholic beveragesxSensory properties916044313aConsumers (people)xResearch91764021 aPiggott, John9162962eeditor 09162959aWoodhead Publishing Series in Food Science, Technology and Nutritionv225 a663.1072 A43 2012 aM a5232272012 -usaimn8222223322eng16 cLIBRO2ddc c178528d178528 00102ddc4051708GRALaIA_bIA_d2018-08-09eCompra i273305l0o663.1072 A43 2012p1102013168r2022-01-18 00:00:00tEj. 1w2022-01-18yLIBRO