By Barry H. Gump, David J. Pruett
content material: Technological advances within the research of wines / Gordon H. Burns and Barry H. Gump --
Advances in detection and id tools acceptable to the brewing / T.M. Dowhanick and that i. Russell --
Sensory technology : a short assessment of rules / Christina W. Nasrawi --
Flavan-3-ols and their polymers : analytical strategies and sensory issues / J.H. Thorngate, III --
development in beer oxidation regulate / Nick J. Huige --
Monoterpenes and monoterpene glycosides in wine aromas / Seung ok. Park and Ann C. Noble --
Brettanomyces and Dekkera : Implications in wine making --
K.C. Fugelsang, M.M. Osborn, and C.J. Muller --
purposes of expertise in wine creation / Richard P. Vine --
Biotechnological advances in brewing / Marilyn S. Abbott, Tom A. Pugh, and Alastair T. Pringle --
Use of enzymes in wine making and grape processing : technological advances / Peter F.H. Plank and James B. Zent --
Ultrafiltration : a brand new procedure for caliber development of pressed wine / A.J. Shrikhande and S.A. Kupina --
seize and use of risky taste ingredients emitted in the course of wine fermentation / C.J. Muller, V.L. Wahlstrom, and K.C. Fugelsang --
domestic beer making : chemistry within the kitchen / R.P. Bates --
domestic wine making : impact of societies, shops, and competitions on wine caliber / Gerald D. Cresci.
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Additional info for Beer and Wine Production. Analysis, Characterization, and Technological Advances
Biotechnol. 1990, 32, 568-571. 76. ; and Ramon, D. System. Appl. Microbiol. 1992, 15, 439-446. 77. ; Dowhanick, T. ; Ernandes, J. ; and Stewart, G. G. J. Am. Soc. Brew. Chem. 1993, 51, 35-39. 78. Mullis, Κ. ; Faloona, S. ; Scharf, S. ;Horn, G. ; and Erlich, H . A . Cold Spring Harbor Symp. Quant. Biol. 1986, 51, 263-273. 79. Embury, S. ; Kropp, G. ; Stanton, T. ;Cornett, P. ; and Chehab, F. F. Blood. 1990, 76, 619-623. 80. Kropp, G. ; and Embury, S. H. Blood. 1991, 78, 26-29. 81. ; Weerkamp, A.
Within a product industry, sensory information is useful in: quality standards (USDA-US Standards); shelf-life and changes during transportation and storage (33,34); quality control, improvement, and assurance (4,3538); product research and development (39-44); and management (45). , (47,48) illustrating the role of sensory evaluation in relation to activities within a product industry. It is necessary to add academic and research institutions into the scheme of information transfer. Sensory evaluation is strategically placed in the center of all activities, where it exchanges information with the next concentric ring (profiling of products, development of test procedures, conduct tests, reporting of results, trouble shooting, and determination of consumer trends), which in turn exchanges with the outer circle (sales, research and development, quality control, and production), and so on.
Inst. Brew. 1975, 81, 281-286. 46. -J. Brauwiss. 1978, 31, 278-292. 47. ; and Nagarajan, L. Folia Microbiol. 1991, 36, 305-310. 48. ; and Ramette, P. Cerevisiae. 1986, 4, 173-182. 49. Phillips, A. ; and Martin, K. L. J. Appl. Bacteriol. 1988, 64, 47-55. 50. ; and Kamiya, T. Proc. Congr. Eur. Brew. Conv. 1989, 22, 190-192. 51. -J. Brauwelt lnt. 1992, 2, 183-186. 52. ; and Palva, A. J. Bacteriol. 1992, 174, 7419-7427. 53. ; Ingledew, W. ; and Ziola, B. Appl. Environ. Microbiol. 1992, 58, 713-716.