| #1452175 in Books | 2013-03-03 | 2013-10-04 | Original language:English | PDF # 1 | 9.25 x1.01 x6.10l,1.37 | File Name: 1475752164 | 428 pages
||14 of 14 people found the following review helpful.| The best book of its kind .|By T. Oneill|I have spent thousands of dollars and built a sizable library over the years on the subject of spirits and their production with an eye on some day opening a cidery and or a small distillery. Without a doubt this is the most comprehensive and informative book I have found. This book approaches the subject matter in a scientific strai||about the first edition: |"[...]an authoritative overview of fermented beverage production in the 1990s." (Fruit Processing) |"The essential science and technology underpinning a diversity of alcoholic beverages is presented in this splendid volume[.
The production of fermented beverages is nowadays a technically sophisticated business. Many people outside it, however, even if they are familiar with the food industry overall, fail to appreciate just what advances have been made in the last twenty or thirty years. In part this is due to the blandishments of advertising, which tend to emphasise the traditional image for mass market promotion at the expense of the technological skills, and in part due to a lack of read...
[PDF.aw86] Fermented Beverage Production Rating: 3.71 (668 Votes)
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You can specify the type of files you want, for your device.Fermented Beverage Production | Andrew G.H. Lea, John R. Piggott. I was recommended this book by a dear friend of mine.
