Blending and Evaluation of Beverage Alcohol

Author: Zhang Anning
Publisher:
Publishing Date: 2005-09-01
Features: Based on introducing the basic knowledge and necessary theories of beverage blending, this book focuses on specialized methods for Baijiu blending, flavoring operations, and tasting evaluation. It also introduces production methods for low-alcohol and new types of Baijiu from the perspectives of blending and flavoring, and briefly covers the basic knowledge of wine, beer, and yellow wine tasting evaluation. Each chapter begins with a guide, ends with a summary, and includes a certain amount of reflection and exercises for readers to choose from. This book is primarily intended as a textbook for food production and processing majors in higher education institutions, as well as a technical reference for engineering and technical personnel in enterprises and a training manual for enterprise employees.