Agriculture Reference
In-Depth Information
General wine information can be obtained from:
•
Australian Wine and Brandy Corporation ( www.wineaustralia.com )
•
English Wine Producers ( www.englishwineproducers.com/qwrws.htm ) - for
statistical, labelling and other information
•
OIV, Organisation Internationale de la Vigne et du Vin (www.oiv.org) - a very
comprehensive and useful site)
•
Wine Institute (California) ( www.wineinstitute.org ).
Information on process aids used in beer, cider and wine production can be
found:
•
AB Vickers ( www.abvickers.com ) - especially fi nings and enzymes
•
Ineos Silicas Limited/PQ Corporation ( www.ineossilicas.com )
•
ISP Europe (now part of Ashland Inc.) (www.ispcorp.com)
•
Murphy & Son Ltd ( www.murphyandson.co.uk ).
Details of supplies of microorganisms are given in Table 16.23. Websites for
general information on essential oils and herb extracts for drinks include www.
indianessentialoils.com , http://globalherbalsupplies.com and http://rosbiobulgaria.
com. Finally, information on health and safety regarding additives and toxicity
data for individual substances can be found on the FAO/WHO websites of Codex
Alimentarius (www.codexalimentarius.net) and JECFA (www.fao.org/ag/agn/
agns/jecfa_index_en.asp ).
16.8 References
ALISSANDRAKIS
E
,
TARANTILIS
P
A
,
HARIZANIS
P
C
and
POLISSIUO
M
(2007), 'Aroma
investigation of unifl oral Greek citrus honey using solid phase microextraction coupled
to gas chromatographic-mass spectometric analysis',
Food Chem.
, 100, 396-404.
BALTRUŠAITYTĖ
V
,
VENSKUTONIS
P
R
and
ČEKSTRYTĖ
V
(2007), 'Radical scavenging activity of
different origin fl oral honey and beebread phenolic extracts',
Food Chem.
, 101, 502-514.
BAMFORTH
C
W
(2002),
Standards of Brewing: Formulas for Consistency and Excellence
,
Brewers Publications, Boulder, CO, pp. 88-92.
BANKS
W
and
MUIR
D
D
(1985), 'Effect of alcohol content on emulsion stability of cream
liqueurs',
Food Chem.
, 18, 135-152.
BAXTER
E
D
,
COOPER
D
,
FISHER
G
M
and
MULLER
E
M
(2007), 'Analysis of isinglass residues
in beer',
J. Inst. Brew.
, 113, 130-134.
BRADSHAW
M
P
,
SCOLLARY
G
R
and
PRENZLER
P
D
(2004), 'Defi ning ascorbic acid crossover
from antioxidant to pro-oxidant in a model wine matrix containing (+)-catechin',
J.
Agric. Food. Chem.
, 51, 4126-4132.
BRIGGS
D
E
,
BOULTON
C
A
,
BROOKES
P
A
and
STEVENS
R
(2004),
Brewing: Science and
Practice
, Woodhead Publishing, Cambridge.
BRUNING
T
(2009),
The Microbrewers' Handbook
, Paragraph Publishing, Norwich.
BUGLASS
A
J
,
MCKAY
M
and
LEE
C
G
(2011a), 'Part 3. Distilled spirits. Other cereal-based
spirits', in Buglass A J (ed.),
Handbook of Alcoholic Beverages: Technical, Analytical
and Nutritional Aspects
, Volume 1, Wiley, Chichester, Chapter 3.4.
BUGLASS
A
J
,
MCKAY
M
and
LEE
C
G
(2011b), 'Part 3. Distilled spirits. Liqueurs and their
fl avorings', in Buglass A J (ed.),
Handbook of Alcoholic Beverages Technical, Analytical
and Nutritional Aspects
, Volume 1, Wiley, Chichester, Chapter 3.9.
Search WWH ::
Custom Search