Handbook of alcoholic beverages : technical, analytical and nutritional aspects / edited by Alan J. Buglass.

Includes bibliographical references and index.

This two-volume handbook is divided into five parts: 1) Introduction, Background, and History: a simple introduction to the history and development of alcohol and some recent trends and development 2) Fermented Beverages (beer, ciders, wines and related drinks): the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liqueur wines, fruit wines, low-alcohol and related beverages 3) Spirits: covers distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liqueurs 4) Analytical Methods: covering the monitoring of processes in the production of alcoholic beverages, as well as preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis 5) Nutrition and Health Aspects Relating to Alcoholic Beverages: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.