This webinar provides all the necessary information to fully appreciate this best companion of good food. It presents the history of wine as well as the chemical aspects of fermentation and of aging.
Food (Biological Engineering)
What gives food its flavor? What makes some foods taste really good while others can be mediocre or even disgusting? How far can science go in answering these and other questions that are so important for domestic cooks and chefs alike?
In this webinar, Professor Peter Barham addresses these and other questions.
This webinar puts the complexity of malting and brewing into readily accessible terms.