Grumezescu, Alexandru Mihai, and Alina Maria Holban, eds. Alcoholic Beverages, Volume 7: The Science of Beverages. Cambridge, MA: Woodhead Publishing, 2019.
The chapter argues that spirit quality begins with crop cultivation and continues through harvesting, storage, processing, analysis, and control of undesirable compounds; it then introduces filtration, freezing, and adsorption as tools that can alter volatile and nonvolatile composition.
Katarzyna Pielech-Przybylska and Maria Balcerek, “New Trends in Spirit Beverages Production,” in Alcoholic Beverages, ed. Alexandru Mihai Grumezescu and Alina Maria Holban, The Science of Beverages 7 (Woodhead Publishing, 2019), 91 (PDF 116), https://doi.org/10.1016/B978-0-12-815269-0.00003-9.
Katarzyna Pielech-Przybylska and Maria Balcerek, “New Trends in Spirit Beverages Production,” in Alcoholic Beverages, ed. Alexandru Mihai Grumezescu and Alina Maria Holban, The Science of Beverages 7 (Woodhead Publishing, 2019), 91 (PDF 116), https://doi.org/10.1016/B978-0-12-815269-0.00003-9.
116
116
Pielech-Przybylska and Balcerek, “New Trends,” 91 (PDF 116).
Quality improvement and filtration
PDF116 / printed91. Rechecked quality-chain discussion and opening of section3.5. Later pages develop individual treatments. Reducing congeners may suit vodka while removing desirable whiskey character; quality is not simply lowest concentration.
Verified reference
Chapter authors and printed/PDF locators are recorded in the formatted citation properties. PDF116 / printed91. Rechecked quality-chain discussion and opening of section3.5. Later pages develop individual treatments. Reducing congeners may suit vodka while removing desirable whiskey character; quality is not simply lowest concentration.
Evidence chain
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