By Barry H. Gump, David J. Pruett
content material: Technological advances within the research of wines / Gordon H. Burns and Barry H. Gump --
Advances in detection and identity equipment acceptable to the brewing / T.M. Dowhanick and that i. Russell --
Sensory technology : a quick assessment of rules / Christina W. Nasrawi --
Flavan-3-ols and their polymers : analytical concepts and sensory concerns / J.H. Thorngate, III --
growth in beer oxidation keep watch over / Nick J. Huige --
Monoterpenes and monoterpene glycosides in wine aromas / Seung ok. Park and Ann C. Noble --
Brettanomyces and Dekkera : Implications in wine making --
K.C. Fugelsang, M.M. Osborn, and C.J. Muller --
functions of expertise in wine construction / 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 brand new strategy for caliber development of pressed wine / A.J. Shrikhande and S.A. Kupina --
trap and use of unstable style elements emitted in the course of wine fermentation / C.J. Muller, V.L. Wahlstrom, and K.C. Fugelsang --
domestic beer making : chemistry within the kitchen / R.P. Bates --
domestic wine making : impression of societies, shops, and competitions on wine caliber / Gerald D. Cresci.
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Additional info for Beer and Wine Production. Analysis, Characterization, and Technological Advances
Congr. Eur. Brew. Conv. 1989, 22, 148-153. 30. Jago, P. ; Simpson, W. ; and Hammond, J. R. M. In: ATP Luminescence - Rapid Methods in Microbiology. Stanley, P. ; McCarthy, B. ; Blackwell Scientific Publications: Oxford, England, 1989; pp 53-61. 31. Simpson, W. ; and Hammond, J. R. M. In ATP Luminescence-Rapid Methods in Microbiology, Stanley, P. ; McCarthy, B. ; Blackwell Scientific Publications: Oxford, England, 1989; pp 45-52. 32. Stanley, P. E. J. Biolumin. Chemilumin. 1992, 7, 77-108. 33. Griffiths, M.
These methods are designed for specific function, to meet specific test objectives. In general, sensitivity tests are used in relative measurement of strength of compounds, sensitivity of test subjects, and methods. They are also useful for measuring the relationship between chemical constants and human perception (83). It is important to note that sensitivity tests only measure the relative intensity of substrates. However, sensitivity tests are an integral part of qualitative studies such as in descriptive sensory analysis of products (see Qualitative Analysis).
The progression from organoleptic tests to sensory science was led by a list of scientists inclusive of Little, Ellis, Foster, Kramer, Dawson, Amerine, Krum, Mitchell, Schwartz, Peryam, Pangborn, and a team of statisticians. Resulting from their combined efforts, in 1957, the first symposia on sensory evaluation methods was held by the Institute of Food Technologists (ΠΤ), and in 1961, a technical committee, E-18, on sensory evaluation of materials and products was formed in American Society for Testing and Materials (ASTM) (79).