Beverages and Foods From Fungi |  |
Chapter 24 Outline
MAKING WINE
The Wine Grape
Harvest
Red or White
Fermentation
A CLOSER LOOK 24.1: DISASTER IN THE FRENCH VINEYARDS
Clarification
Aging and Bottling
“Drinking Stars”
Fortified and Dessert Wines
THE BREWING OF BEER
Barley Malt
Mash, Hops, and Wort
Fermentation and Lagering
Sake, A Rice “Beer”
DISTILLATION
The Still
Distilled Spirits
The Whiskey Rebellion
A VICTORIAN DRINK REVISITED
Absinthe
The Green Hour
Active Principles
Absinthism
A CLOSER LOOK 24.2: ALCOHOL AND HEALTH
FUNGI AS FOOD
Edible Mushrooms
Fermented Foods
Quorn Mycoprotein |
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2003 McGraw-Hill Higher Education