Content: Technological advances in the analysis of wines / Gordon H. Burns and Barry H. Gump —
Advances in detection and identification methods applicable to the brewing industry / T.M. Dowhanick and I. Russell —
Sensory science : a brief review of principles / Christina W. Nasrawi —
Flavan-3-ols and their polymers : analytical techniques and sensory considerations / J.H. Thorngate, III —
Progress in beer oxidation control / Nick J. Huige —
Monoterpenes and monoterpene glycosides in wine aromas / Seung K. Park and Ann C. Noble —
Brettanomyces and Dekkera : Implications in wine making —
K.C. Fugelsang, M.M. Osborn, and C.J. Muller —
Applications of technology in wine production / Richard P. Vine —
Biotechnological advances in brewing / Marilyn S. Abbott, Tom A. Pugh, and Alastair T. Pringle —
Use of enzymes in wine making and grape processing : technological advances / Peter F.H. Plank and James B. Zent —
Ultrafiltration : a new approach for quality improvement of pressed wine / A.J. Shrikhande and S.A. Kupina —
Capture and use of volatile flavor constituents emitted during wine fermentation / C.J. Muller, V.L. Wahlstrom, and K.C. Fugelsang —
Home beer making : chemistry in the kitchen / R.P. Bates —
Home wine making : effect of societies, retail outlets, and competitions on wine quality / Gerald D. Cresci.