Fermented Foods, edited by B.J.B. Wood, 2
vols. Vol. 1, 1–45. New York: Elsevier, 1985.
Augustin, J. et al. Alcohol retention in food
preparation. J American Dietetic Assoc. 92
(1992): 486–88.
Aylott, R.I., and E.G. Hernandez. “Gin.” In
Caballero, 2889–98.
Bakalinsky, A.T., and M.H. Penner.
“Alcohol.” In Caballero, 107–28.
Bertrand, A., and R. Cantagrel. “Brandy and
Cognac.” In Caballero, 584–605.
Blanchard, L. et al. Formation of furfurylthiol
exhibiting a strong coffee aroma during oak
barrel fermentation from furfural released by
toasted staves. J Agric Food Chem. 49 (2001):
4833–35.
Cocchi, M. et al. Determination of carboxylic
acids in vinegars and in aceto balsamico
tradizionale di Modena by HPLC and GC
methods. J Agric Food Chem. 50 (2002):
5255–61.
Conner, H.A., and R.J. Allgeier. Vinegar: Its
barry
(Barry)
#1