ALCOHOLIC BEVERAGES. SENSORY EVALUATION AND CONSUMER RESEARCH. SOFTCOVER. POD

• Part I: Sensory evaluation: principles and application to alcoholic beverages
Chapter 1: Overview of sensory perception
Chapter 2: Sensory quality control and assurance of alcoholic beverages through sensory evaluation
Chapter 3: Principles of sensory shelf-life evaluation and its application to alcoholic beverages
Chapter 4: Sensory methods for product development and their application in the alcoholic beverage industry
Chapter 5: Gas chromatography-olfactometry of alcoholic beverages
• Part II: Fermented products
Chapter 6: Beer: production, sensory characteristics and sensory analysis
Chapter 7: Fortified wines: styles, production and flavour chemistry
Chapter 8: Sake: quality characteristics, flavour chemistry and sensory analysis
Chapter 9: Table wines: sensory characteristics and sensory analysis
• Part III: Distilled products
Chapter 10: Anise spirits: types, sensory properties and sensory analysis
Chapter 11: Cognac: production and aromatic characteristics
Chapter 12: Gin: production and sensory properties
Chapter 13: Grape-based brandies: production, sensory properties and sensory evaluation
Chapter 14: Grappa: production, sensory properties and market development
Chapter 15: Moutai (Maotai): production and sensory properties
Chapter 16: Pisco: production, flavor chemistry, sensory analysis and product development
Chapter 17: Sugar cane spirits: cachaça and rum production and sensory properties
Chapter 18: Tequila and mezcal: sensory attributes and sensory evaluation
Chapter 19: Whiskies: composition, sensory properties and sensory analysis
• Part IV: Consumer research methods: principles and application to alcoholic beverages
Chapter 20: Consumer research in the wine industry: new applications of conjoint measurement
Chapter 21: Preference mapping: principles and potential applications to alcoholic beverages

• Comprehensively analyses the application of sensory evaluation and consumer research methods in the alcoholic beverage industry
• Considers shelf life evaluation, product development and gas chromatography
• Chapters examine beer, wine, and distilled products, and the application of consumer research in their production