CHEM 323F: Topics in Biochemistry: Fermentation

Beer

1. John Palmer, How to Brew   1st Edition
2. Bokulich and Bamforth, Microbiology of Malting and Brewing, Microbiol Mol Biol Rev.  2013,  77(2),  157–172.
3. Holt, et. al, The Molecular Biology of Fruity and Floral Aromas in Beer and Other Alcoholic Beverages, FEMS Microbiology Reviews,  2019, 43, 193–222
4. Craft Beer.com Beer Styles Study Guide (also available as .pdf download on their site)

Cider

1. Andrew Lea, The Science of Cidermaking 
2. Cousin, et. al., Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions  Microorganisms, 2017,  5(3),  39.
3. Cox and Henick-Kling, Chemiosmotic Energy from Malolactic Fermentation,  J. Bacteriol. 1989, 5750-5752

Wine

1. A list of varietals (and pronunciations) is available from J. Henderson, Santa Rosa Junior College.  
2. The Wine Spectator has an article by J. Laube and J. Molesworth on Varietal Characteristics.
3. Niculescu, Paun, and Ionete, The Evolution of Polyphenols from Must to Wine, In Grapes and Wine, A. M. Jordão, Ed., 2018, InTechOpen.
4. Garrido & Borges, Wine and Grape Polyphenols, Food Research International, 2013, 54, 1844–1858
5. Chantal Ghanam, Study of the Impact of Oenological Processes on the Phenolic Composition of Wines, Thesis, Université de Toulouse.
6. Casassa, Flavonoid Phenolics in Red Winemaking In Grapes and Wine, A. M. Jordão, Ed., 2018, InTechOpen.
7. Dangles & Fenger, The Chemical Reactivity of Anthocyanins, Molecules, 2018, 23(8), 1970-1993.
8. He, et. al., Anthocyanins and Their Variation in Red Wines, Molecules, 2012, 17(2), 1483-1519.
9. Goold, et. al. Yeast's balancing act between ethanol and glycerol production in low-alcohol wines, Microbial Biotechnology 2017, 10(2), 1-15.
10. J. Harbertson, A Guide to the Fining of Wine, Washington State University
11. E.J. Bartowsky, Bacterial Spoilage of Wine, Letters in Applied Microbiology, 2009,  48, 149–156.
12. Belda, et. al., Microbial Contribution to Wine Aroma, Molecules 2017, 22(2), 189

Distilled Spirits

1. Artisanal Distilling, A Guide for Small Distilleries, Kris Berglund
2. Coldea, Mudura & Socaciu, Chapter 6: Advances in Distilled Beverages Authenticity and Quality Testing, In Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis, M. Stauffer, Ed., IntechOpen, 2017.
3. N. Spaho, Ch 6: Distillation Techniques in the Fruit Spirits Production, In Distillation – Innovative Applications and Modeling, M. Mendes, Ed., IntechOpen, 2017.
4. S. Canas, Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review, Beverages, 2017, 3(4), 55-77.

SJU Alcuin General Collection TP577 .D476 2009

CSB Clemens General Collection TP563 .S65 2015