Handbook of Alcoholic Beverages: Technical, Analytical and by Alan J. Buglass PDF

Handbook of Alcoholic Beverages: Technical, Analytical and by Alan J. Buglass PDF

By Alan J. Buglass

Guide of Alcoholic drinks is a complete textual content that describes the technology and know-how fascinated with the construction of the world?s alcoholic drinks. The textual content describes the foremost fermentation approach that produces those beverages and the most important chemical, actual, and technical techniques that accompany the construction of those drinks are mentioned. The multidisciplinary process utilized in the e-book additionally emphasizes more moderen advancements and concepts, yet with adequate history for much less skilled readers. The booklet additionally unifies diversified drinks in numerous chapters with broad cross-referencing and comparability among the themes.

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Extra resources for Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects

Sample text

Furthermore, the Christian religion demanded a supply of wine for use in Holy Communion. The first possible evidence of distillation per se comes from the discovery of still-like clay pots, dating from the second millennium BC, in what was once Babylonia, although it is not known for certain what was distilled. Although the first drawings of stills date from the Hellenistic school of alchemists (second century AD), from written and archaelogical evidence it was probably the Arab alchemists who perfected the art of distillation to an extent necessary to obtain fairly concentrated alcohol from a fermented beverage.

The use of hops meant that the brewing process became more complicated, for the filtered wort now had to be boiled with hops. The result was the slow emergence of larger breweries, called common brewers, which supplied several retail outlets We have seen that in the early days of brewing, not only could a number of cereals be used for making beer, but many different herbs and spices could be added as preservatives or flavoring agents. In 1516, when Duke Wilhelm of Bavaria passed the Reinheitsbebot (purity law), he enacted a piece of quality control legislation that remains the oldest food regulation still in force anywhere in the world.

Dates are approximate only and modern names of countries are given in Italics during the hunter-gatherer stage of human existence. It is possible that wild cereal seeds were collected, and once they had sprouted they were carefully heated. This primitive malt would have kept better than untreated seed, and would also have had a sweeter taste. Another accidental discovery might have occurred when malt was left in contact with water, thus allowing the production of a crude beer when fermentation of the unfiltered mash occurred as a result of infection by airborne microorganisms.

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