Description
Fermented Beverage Production is an authoritative technical manual that provides in-depth knowledge of the fermentation process used in beverage manufacturing. Co-authored by renowned experts Andrew G.H. Lea and John R. Piggott, this academic text covers essential topics including microbiology, biochemistry, and production techniques for various fermented beverages.
The book addresses the scientific principles underlying fermentation, ingredient selection, process optimization, and quality assurance measures. It serves as an invaluable resource for brewing professionals, food scientists, and beverage manufacturers seeking to understand the technical aspects of fermented drink production. Published by Kluwer Academic/Plenum Publishers, this work combines theoretical knowledge with practical applications for both industrial-scale and artisanal production methods.
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