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Beer and Wine

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Principles of Food Chemistry

Part of the book series: Food Science Text Series ((FSTS))

Abstract

Alcoholic beverages are produced by fermentation of sugars to ethanol. Starting materials range from simple sugars to complex carbohydrates that are reduced to simple sugars by hydrolytic cleavage of starches and dextrins. Beer and wind represent direct products from fermentation whereas vodka, rum, whiskey and other distilled spirits and a distillation step.

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  1. Louisiana State University, Lakewood Ranch, FL, USA

    John W. Finley

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Finley, J.W. (2018). Beer and Wine. In: Principles of Food Chemistry. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-63607-8_13

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