Chemistry of Alcoholic Beverages

This chapter will review the history and types of alcoholic beverages available, such as fermented, distilled, and maturation. Fermentation is discussed as well as the nutritional value of alcohol. The chapter gives calorie counts for different beverages and discusses carbohydrates, proteins, fats and vitamin and minerals in alcohol. Antimicrobial properties of alcohol and the risk of cancer are presented. Ethyl alcohol content of beverages is discussed. Finally the chemistry of alcohol and the classification of congeners, such as volatile congeners, aldehydes, esters, common acides, ketones, and phenols are discussed in detail.

• Availability:
  • Find a library where document is available. Order URL: http://worldcat.org/isbn/9781933264585
• Corporate Authors:

  Lawyers & Judges Publishing Company, Incorporated

  P.O. Box 30040
  Tucson, AZ  United States  85751-0040
• Authors:
  • McAnalley, Bill H
  • Aguayo, Erik H
• Publication Date: 2008

Language

• English

Media Info

• Media Type: Print
• Edition: Fifth
• Features: Figures; References; Tables;
• Pagination: pp 1-23
• Monograph Title: Garriott's Medicolegal Aspects of Alcohol

Subject/Index Terms

• TRT Terms: Alcohol use; Alcohols; Blood alcohol levels; Chemistry; Ethanol; Fermentation; Human factors in crashes
• Uncontrolled Terms: Congeners
• Subject Areas: Safety and Human Factors; Transportation (General); I83: Accidents and the Human Factor;

Filing Info

• Accession Number: 01164878
• Record Type: Publication
• ISBN: 9781933264585
• Files: TRIS
• Created Date: Aug 16 2010 9:11AM