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Fermented Beverage Production pp 386–412Cite as

Authenticity of fermented beverages

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Abstract

The concept of authenticity of a particular food or beverage can usually be defined as conformity to a standard. This standard may arise from tradition, laws, reference compounds, industrial purchase specifications or other forms of written or non-written rules and/or traditions defining what a product is supposed to be in terms of origin, raw materials used, manufacturing process, aging, etc. A product is often non-authentic because inferior ingredients are used to cut production costs and increase profits.

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Authors
  1. G. G. Martin
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  2. P. Symonds
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  3. M. Lees
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  4. M. L. Martin
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Editors and Affiliations

  1. Reading Scientific Services Limited, The Lord Zuckerman Research Centre, Whiteknights, Reading, UK

    A. G. H. Lea

  2. Centre for Food Quality Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, UK

    J. R. Piggott

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Martin, G.G., Symonds, P., Lees, M., Martin, M.L. (1995). Authenticity of fermented beverages. In: Lea, A.G.H., Piggott, J.R. (eds) Fermented Beverage Production. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5214-4_15

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