Distillation Theory and Its Application to Optimal Design of Separation Units by 
Post-Fermentation and -Distillation Technology by
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 -Distillation Technology: Stabilization, Aging, and Spoilage thoroughly describes all of the operations related to these products after the fermentation or distillation steps, focusing on the complex issues related to their stabilization, aging, and spoilage. The final product must be stable against microbial activity as well as undesirable chemical and physical chemical reactions that occur in the bottle. For example, clarity, stability, compositional adjustment, style development and packaging represent the five goals of "finishing" a wine. Concerning the visual defects associated with spoilage, it is crucial that wine at the point of consumption not be cloudy or contain any haze or precipitate, especially white wines. Similarly, it is also important to prevent unwanted microbial growth from occurring in the wine after the primary fermentation is complete, affecting the flavor and aroma profile in unpredicted ways. The book addresses all of these issues and more. Moreover, the discussion also involves beer, vinegar and distillates, giving this book a novel and interesting approach. The book combines referenced research with practical applications and case studies of novel technologies such as square barrels, synthetic closures, and Tetra Pak®.
Walker Library is moving from the Dewey Decimal System of classification to the Library of Congress (LC) system. During this process, we are using both systems, with LC books and Dewey books on different floors. You can find a specific book's location and call number in the Library Catalog.
LC Call Numbers (2nd floor)
TP368-456 Food Processing and Manufacture
TP500-660 Fermentation industries. Beverages. Alcohol
Dewey Call Numbers (4th floor)
663 Beverage Technology
664 Food Technology
Distillation: the separation of liquids by virtue of their difference in boiling points. The process consists of boiling the liquid mixture and condensing and collecting the vapour. It is used to purify liquids and to separate liquid mixtures into its constituent components. It is the most widely used method for the separation of miscible liquids and takes place in a distillation column.
(Source: Oxford Reference)
