2009_Book_FoodChemistry

Contents
xxxix
20.2.6.7 Nitrogen Compounds . ................................... 921
20.2.6.8 Minerals............................................... 921
20.2.6.9 AromaSubstances....................................... 921
20.2.7 Spoilage............................................... 924
20.2.8 LiqueurWines.......................................... 926
20.2.9 SparklingWine ......................................... 926
20.2.9.1 Bottle Fermentation (“Méthode Champenoise”) .............. 927
20.2.9.2 Tank Fermentation Process (“Produit en Cuve Close”) ........ 927
20.2.9.3 Carbonation Process . . ................................... 928
20.2.9.4 VariousTypesofSparklingWines ......................... 928
20.2.10 Wine-LikeBeverages .................................... 928
20.2.10.1 FruitWines ............................................ 928
20.2.10.2 MaltWine;Mead ....................................... 929
20.2.10.3 Other Products . . . ....................................... 929
20.2.11 Wine-ContainingBeverages .............................. 929
20.2.11.1 Vermouth .............................................. 929
20.2.11.2 AromaticWines......................................... 929
20.3 Spirits................................................. 929
20.3.1 Foreword .............................................. 929
20.3.2 Liquor . ................................................ 929
20.3.2.1 Production . ............................................ 929
20.3.2.2 Alcohol Production . . . ................................... 930
20.3.2.3 Liquor from Wine, Fruit, Cereals and Sugar Cane . ........... 931
20.3.2.3.1 Wine Liquor (Brandy) ................................... 931
20.3.2.3.2 Fruit Liquor (Fruit Brandy) ............................... 931
20.3.2.3.3 Gentian Liquor (“Enzian”)................................ 932
20.3.2.3.4 Juniper Liquor (Brandy)andGin .......................... 932
20.3.2.3.5 Rum .................................................. 932
20.3.2.3.6 Arrack ................................................ 933
20.3.2.3.7 Liquors from Cereals . ................................... 933
20.3.2.4 MiscellaneousAlcoholicBeverages ........................ 935
20.3.3 Liqueurs(Cordials)...................................... 935
20.3.3.1 FruitSapLiqueurs ...................................... 935
20.3.3.2 FruitAromaLiqueurs.................................... 935
20.3.3.3 OtherLiqueurs ......................................... 935
20.3.4 PunchExtracts.......................................... 936
20.3.5 MixedDrinks........................................... 936
20.4 References............................................. 936
21 Coffee, Tea, Cocoa ..................................... 938
21.1 Coffee and Coffee Substitutes . . ........................... 938
21.1.1 Foreword .............................................. 938
21.1.2 GreenCoffee........................................... 939
21.1.2.1 HarvestingandProcessing................................ 939
21.1.2.2 GreenCoffeeVarieties ................................... 939
21.1.2.3 Composition of Green Coffee . . ........................... 940
21.1.3 RoastedCoffee ......................................... 940
21.1.3.1 Roasting............................................... 940
21.1.3.2 StoringandPackaging ................................... 941
21.1.3.3 Composition of Roasted Coffee . ........................... 942
21.1.3.3.1 Proteins ............................................... 942