Fermented Beverage Production

1 Production of Fermentable Extracts from Cereals and Fruits.- Structure of Cereals.- Grain Development.- The Cereal Endosperm.- Cereal Storage Polymers.- Starch.- Amylose.- Amylopectins.- Starch Granules.- Starch Lipids.- Storage Proteins.- Cereal Lipids.- Cereal Cell Walls.- Basic Structure.- Glucans and Celluloses.- Hemicelluloses.- MALTING.- Outline of Barley Malting.- Changes in Barley Cell-Wall Components During Malting.- Changes in Endosperm Proteins.- Changes in Starch.- Depolymerization Activities During Mashing.- The Biochemistry of Mashing.- Depolymerization of Starch Polymers.- Cell-Wall Degradation.- Protein and Nucleic Acid Solubilization and Breakdown.- Lipid Extraction During Mashing.- Continued Activities During Distillery Fermentation.- Degradation of Branched Dextrins.- Formation of Ethyl Carbamate.- Multiple Parallel Fermentation.- Fruits as Raw Materials.- Fruit Juices and Their Composition.- Fruit Pulping.- Implications of Processing Certain Fruits.- REFERENCES.- 2 Alcoholic Beverage Fermentations.- YEAST.- PHYSIOLOGY OF YEAST GROWTH.- Nutritional Requirements.- Carbohydrate Utilization.- Uptake of Glucose.- Glucose and the Uptake of Maltose.- Glucose and the Uptake of Sucrose.- Utilization of Nitrogen Sources.- Ethanol Fermentation.- PRODUCTION OF FLAVOR COMPOUNDS.- Higher Alcohols.- Organic Acids.- Esters.- Carbonyl Compounds.- Malo-lactic Fermentation.- Sulphur Compounds.- REFERENCES.- 3 Beers: Recent Technological Innovations in Brewing.- THE TRADITIONAL BREWING PROCESS.- Raw Materials.- Wort Production.- Wort Fermentation and Maturation.- NEW TECHNOLOGICAL EVOLUTIONS.- Raw Materials.- Wort Production.- Fermentation and Maturation.- NEW PRODUCTS: LOW ALCOHOL BEER, ALCOHOL-FREE BEER, AND ICE BEER.- Low-Alcohol Beer and Alcohol-Free Beer.- Physical Removal of Ethanol.- Adaptation of the Traditional Process.- Ice Beer.- CONCLUSION.- REFERENCES.- 4 Cidermaking.- HISTORY AND DEFINITION.- RAW MATERIALS.- Cider Apples.- Milling and Pressing.- Juice Additions.- FERMENTATION.- Yeast Selection.- Malo-lactic Fermentation.- Sulfite Binding.- Cider Color.- Cider Flavor.- POST-FERMENTATION OPERATIONS.- Racking and Storage.- Storage Disorders.- Flavor Disorders.- CONCLUSION.- REFERENCES.- 5 White Wines.- WINE STYLES AND GRAPE VARIETIES.- Dry, White, Floral and Fruity Wines.- Medium-Dry, White, Floral and Fruity Wines.- Dry, White, Full-Bodied Wines.- Sweet, White Table Wines.- IMPROVED PLANTING MATERIAL.- THE VINEYARD AND HARVEST.- The Vineyard.- Harvest.- PREFERMENTATION TREATMENTS.- YEAST AND FERMENTATION CONTROL.- POSTFERMENTATION OPERATIONS.- REFERENCES.- 6 Red Wines.- STYLES OF RED TABLE WINES.- GRAPE MATURITY AND HARVESTING.- PREFERMENTATION OPTIONS.- JUICE, SKIN AND SEED CONTACTING.- Maceration Prior to Fermentation.- Conventional Maceration.- Maceration After the Fermentation.- Carbonic Maceration.- Color and Component Extraction During Conventional Maceration.- The Role of Copigmentation.- The Rates of Component Extraction.- Extraction From Seeds.- The Use of Temperature and Contacting Time To Enhance Extraction.- The Choice of Time to Press.- THE ETHANOL FERMENTATION.- Must Preparation.- Yeast Inoculation.- Fermentation Temperature.- Concurrent Malo-Lactic Fermentation.- Prediction of Fermentation Behavior.- Fermentation Problems.- Heat Evolution.- Gas Evolution.- MALO-LACTIC FERMENTATION.- Malo-Lactic Bacteria.- Bacterial Nutrition.- Immobilized Bacteria.- POST-FERMENTATION HANDLING OF WINES.- AGING.- Aging Reactions.- Cooperage Considerations.- Microbial Control During Aging.- Evaporative Losses.- PREPARATION FOR BOTTLING.- REFERENCES.- 7 Sparkling Wines.- BASE WINES.- CARBONATION.- Levels and Terms.- Quantification of Carbonation.- Methods of Carbonation.- SECONDARY FERMENTATION BY YEAST.- Selection of Yeast and Conditioning.- Fermentation Temperature.- Culturing Techniques.- Inoculum Size.- Agglomerating Ability.- Enclosed or Encapsulated Yeast.- The Sugar Source for the Carbonating Fermentation.-