16 – Applications of natural ingredients in alcoholic drinks
Abstract:
This chapter reviews the use of natural ingredients that directly influence the organoleptic properties of the world’s major alcoholic drinks as well as additives that are used as process aids during production and which may be present as residues. Microbial cultures and microorganisms are also discussed, since pure yeast cultures also provide certain organoleptic characteristics in many alcoholic beverages. Finally, the role of added water in the manufacture of alcoholic drinks, and the legal requirements for its use, are discussed along with future trends and sources of further information.
Key words
- alcoholic beverages;
- natural ingredients and organoleptic properties;
- additives as process aids;
- microbial cultures and microorganisms;
- water
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