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Alcoholic Beverages

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Food Chemistry

Abstract

Alcoholic beverages are produced from sugar-containing liquids by alcoholic fermentation. Sugars, fermentable by yeasts, are either present as such or are generated from the raw material by processing, i.e. by hydrolytic cleavage of starches and dextrins, yielding simple sugars. The most important alcoholic beverages are beer, wine and brandy. Beer and wine were known to early civilizations and were produced by a well-developed industry. The distillation process for liquor production was introduced much later.

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Authors and Affiliations

  1. Institut für Lebensmittelchemie, Technischen Universität München, Lichtenbergstraße 4, D-85748, Garching, Germany

    Professor Dr.-Ing. H.-D. Belitz (former Deputy Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München), Professor Dr.-Ing. W. Grosch (former Deputy Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München) & Professor Dr. rer. nat. P. Schieberle (Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München)

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  1. Professor Dr.-Ing. H.-D. Belitz
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  2. Professor Dr.-Ing. W. Grosch
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  3. Professor Dr. rer. nat. P. Schieberle
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© 2004 Springer-Verlag Berlin Heidelberg

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Belitz, HD., Grosch, W., Schieberle, P. (2004). Alcoholic Beverages. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07279-0_21

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  • DOI: https://doi.org/10.1007/978-3-662-07279-0_21

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-40818-5

  • Online ISBN: 978-3-662-07279-0

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