On Food and Cooking

(Barry) #1

and Processing of Sugarbeet and Sugarcane,
edited by M.A. Clarke and M.A. Godshall,
313–40. Amsterdam: Elsevier, 1988.
Hayman, C.F. “Vodka.” In Caballero, 6068–
69.
Jackson, R.J. Wine Tasting: A Professional
Handbook. San Diego, CA: Academic, 2002.
Jackson. R.S. Wine Science. 2nd ed. San
Diego, CA: Academic, 2000.
Lavigne, V. et al. Identification and
determination of sulfur compounds
responsible for “grilled” aroma in wines.
Science des Aliments 18 (1998): 175–91.
Ledauphin, J. et al. Chemical and sensorial
aroma characterization of freshly distilled
Calvados. J Agric Food Chem. 51 (2003):
433–42.
Licker, J.L. et al. “What is ‘Brett’
(Brettanomyces) flavor? A preliminary
investigation.” In Chemistry of Wine Flavor,
edited by A.L. Waterhouse and S.E. Ebeler,
96–115. Washington, DC: American Chemical

Free download pdf