Table of Contents

Preface.
Acknowledgements.


Introduction.


Chapter 1. The Science Underpinning Food Fermentations..


Chapter 2. Beer..


Chapter 3. Wine.


Chapter 4. Fortified Wines..


Chapter 5. Cider..


Chapter 6. Distilled Alcoholic Beverages..


Chapter 7. Flavoured Spirits..


Chapter 8. Sake.


Chapter 9. Vinegar..


Chapter 10. Cheese..


Chapter 11. Yoghurt and Other Fermented Milk Products..


Chapter 12. Bread..


Chapter 13. Meat..


Chapter 14. Indigenous Fermented Foods..


Chapter 15. Vegetable Fermentations..


Chapter 16. Cocoa..


Chapter 17. Mycoprotein.


Chapter 18. Miscellaneous Fermentation Products.


Index.

About the Author

Professor Charles W. Bamforth, Head of Malting and Brewing Science, Department of Food Science and Technology, University of California, Davis, USA

Reviews

"The coverage includes beer, wine, fortified wines, cider,
distilled alcoholic spirits and sake, with vinegar forming a
natural final product. In general, the accounts are well-written
and easy to understand, and each chapter finishes with a list of
the major textbooks dealing with the topic under discussion.

...undergraduate students of food science will find it a useful
introduction to food ferementations."

International Journal of Dairy Technology, Vol 59, Issue 3, Aug.
2006.