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Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage book cover

1st Edition

Post-Fermentation and -Distillation Technology Stabilization, Aging, and Spoilage

Edited By Matteo Bordiga Copyright 2018
296 Pages 3 Color & 59 B/W Illustrations
by CRC Press

296 Pages 3 Color & 59 B/W Illustrations
by CRC Press
Also available as eBook on:
While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post process aspects of stabilization, aging, and spoilage. This book serves as a comprehensive source of information on post-fermentation and -distillation technology applied to wine, beer, vinegar and distillates in a broad spectrum. Post-Fermentation and... Read more

Fermentation Process. Distillation Process. Wine Stabilization. Wine Aging and Spoilage. Beer Stabilization. Beer Aging and Spoilage. Vinegar Stabilization, Aging and Spoilage. Distillates Stabilization. Distillates Aging and Spoilage.

Biography

Dr. Matteo Bordiga received his PhD in Food Science in 2010 from the Università del Piemonte Orientale, Novara, Italy. He received his MS in Chemistry and Pharmaceutical Technologies from the same University. Currently Dr. Bordiga is a postdoctoral fellow working on wine aroma analysis. The main research activity of Dr. Matteo Bordiga concerned food chemistry, investigating the different classes of polyphenols under the analytical, technological and nutritional point of view. More recently, he moved his research interests towards wine chemistry, focusing his attention on the entire production process - from vine to glass -. He has published more than 20 research papers in peer-reviewed international and national journals. He is the editor of the CRC Press book "Valorization of Wine Making By-Products."

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