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.
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