Flavor Chemistry

  • A. C. Noble
  • V. C. Cole

Abstract

The distinctive flavors of beer, wine, and distilled or fortified alcoholic beverages are affected by many variables: raw material, flavor additives, and processing steps, which include fermentation, distillation, and subsequent aging. In this chapter on the flavor chemistry of alcoholic beverages, the most important contributions of raw material, processing, and aging are surveyed for beer, wine, and distilled spirits.

Keywords

Aldehyde Pyran Catechin Furan Polyol 

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References

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© Springer Science+Business Media New York 2003

Authors and Affiliations

  • A. C. Noble
  • V. C. Cole

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