On food and cooking the science and lore of the kitchen ( PDFDrive ) 1576

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.SanDiego,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.
SciencedesAliments18(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.” InChemistry of Wine Flavor,
edited by A.L. Waterhouse and S.E. Ebeler,
96–115.Washington,DC:AmericanChemical


Society,1998.
Mosedale, J.R., and J.L. Puech. “Barrels:
wine, spirits, and other beverages.” In
Caballero,393–402.

Neve,R.A.Hops.London:ChapmanandHall,
1991.
Noble, A.C., and G.F. Bursick. The
contributionofglyceroltoperceivedviscosity
and sweetness in white wine.Am J Enology
andViticulture35(1984):110–12.
Olson, R.W. et al. Absinthe and [.gamma]aminobutyric acid receptors.Proceedings of
the National Academy of Sciences 97 (2000):
4417–18.
Peynaud, E.The Taste of Wine. London:
Macdonald,1987.
Piggott, J.R., and Conner, J.M. “Whisky,
whiskey, and bourbon.” In Caballero, 6171–
83.
Swings, J. “The generaAcetobacter and
Gluconobacter. ” InThe Prokaryotes, edited
byA.Balowsetal.,2nded.Vol.3,2268–86.