У барной стойки. Алкогольные напитки как наука и как искусство - Адам Роджерс

Menz, Garry, Christian Andrighetto, Angiolella Lombardi, Viviana Corich, Peter Aldred, and Frank Vriesekoop. «Isolation, Identifcation, and Characterisation of Beer-spoilage Lactic Acid Bacteria from Micro-brewed Beer from Victoria, Australia». Journal of the Institute of Brewing 116 (2010): 14–22.

Michel, Rudolph H., Patrick E. McGovern, and Virginia R. Badler. «The First Wine & Beer: Chemical Detection of Ancient Fermented Bevera-ges». Analytical Chemistry 65, no. 8 (April 1993): 408A–413A.

Miles, W. R. Alcohol and Human Effciency. Washington DC: Carnegie Institute of Washington, 1924.

Moran, Bruce. Distilling Knowledge: Alchemy, Chemistry, and the Scientifc Revolution. Cambridge: Harvard University Press, 2005.

Morrot, Gil, Frédéric Brochet, and Denis Dubourdieu. «The Color of Odors». Brain and Language 79, no. 2 (2001): 309–320.

Mosedale, J. R., and Jean-Louis Puech. «Wood Maturation of Distilled Bever-ages». Trends in Food Science & Technology 9, no. 3 (March 1998): 95–101.

Mosedale, J. R. «Barrels: Wines, Spirits, and Other Beverages». Encyclopedia of Food Sciences and Nutrition, edited by Benjamin Caballero, Luiz C. Tru-go, and Paul M. Finglass. San Diego: Academic Press, 2003: 393–403.

Murray, Jim. «Tomorrow’s Malt». Whisky, 1 (1999): 56.

Negrul, A. M. «Method and Apparatus for Harvesting Grapes». US Patent 3,564,827. USPTO. 1971.

Nicol, D. «Batch Distillation». In: The Science and Technology of Whiskies, 118–149. Edited by J. R. Piggott, R. Sharp, and R. E. B. Duncan. London: Longman Group, 1989.

Noll, Roger G. «The Wines of West Africa: History, Technology and Tasting Notes». Journal of Wine Economics 3 (2008): 85–94.

Oakes, Elizabeth H. Encyclopedia of World Scientists. New York: Infobase Learning, 2007.

Palmer, Geoff H. «Beverages: Distilled». In: Encyclopedia of Grain Science. Edited by Colin Wrigley, Harold Corke, and Charles E. Walker. 96–108. San Diego: Academic Press, 2004.

Patai, Rafael. The Jewish Alchemists. Princeton: Princeton University Press, 1994.

Panconesi, Alessandro. «Alcohol and Migraine: Trigger Factor, Consumption, Mechanisms. A Review». Journal of Headache and Pain 9, no. 1 (February 2008): 19–27.

Panek, Richard J. and Armond R. Boucher. «Continuous Distillation». In: The Science and Technology of Whiskies, edited by J. R. Piggott, R. Sharp, and R. E. B. Duncan. London: Longman Group, 1989: 150–181.

«Peat and Its Products». Illustrated Magazine of Art, 1 (1953): 374–375.

Pelchat, Marcia Levin and Fritz Blank. «A Scientifc Approach to Flavours and Olfactory Memory». In: Food and the Memory: Proceedings of the Oxford Symposium on Food and Cookery, edited by Harlan Walker. Devon: Prospect Books, 2001: 185–191.

Penning, Renske, Merel van Nuland, Lies AL Fliervoet, Berend Olivier and Joris C. Verster. Current Drug Abuse Reviews 3, no. 2 (2010): 68–75.

Phaff, Herman Jan, Martin W. Miller, and Emil M. Mrak. The Life of Yeasts: Second Revised and Enlarged Edition. Cambridge: Harvard University Press, 1966.

Piggot, Robert. «Beverage alcohol distillation». In: The Alcohol Textbook. 5th ed., edited by W. M. Ingeldew, D. R. Kelsall, G. D. Austin, and C. Kluhspies. Nottingham: Nottingham University Press, 2009: 431–443.

Piggot, Robert. «Vodka, Gin and Liqueurs». In: The Alcohol Textbook. 5th ed. Edited by W. M. Ingeldew, D. R. Kelsall, G. D. Austin, C. Kluhspies. Nottingham: Nottingham University Press, 2009: 465–472.

Piggot, Robert. «Rum: Fermentation and Distillation». In: The Alcohol Textbook. 5th ed., edited by W. M. Ingeldew, D. R. Kelsall, G. D. Austin, and C. Kluhspies. Nottingham: Nottingham University Press, 2009: 473–480.

Pollard, Justin and Howard Reid. The Rise and Fall of Alexandria: Birthplace of the Modern Mind. New York: Viking, 2006.

Prat, Gemma, Ana Adan, and Miquel Sa. «Alcohol Hangover: A Critical Review of Explanatory Factors». Human Psychopharmacology 24, (April 2009): 259–267.

Pritchard, J. D. Methanol Toxicological Overview. Health Protection Agency, 2007.

«Professional Yeast Bank». White Labs. Accessed September 7, 2013. http:// www.whitelabs.com/beer/craft_strains.html

Quandt, R. E. «On Wine Bullshit: Some New Software?» Journal of Wine Economics 2, no. 2 (2007): 129–135.

Ratliff, Evan. «Taming the Wild». National Geographic. March 2011. Accessed September 7, 2013. http://ngm.nationalgeographic.com/2011/03/taming-wild-animals/ratliff-text

Risen, Clay. «Whiskey Myth no. 2». Mash Notes. Last modifed July 27, 2012. Accessed September 7, 2013. http://clayrisen.com/?p=126

Rodicio, Rosaura, and J. J. Heinisch. «Sugar Metabolism by Saccharomyces and non-Saccharomyces Yeasts». In: Biology of Microorganisms on Grapes, in Must, and in Wine, edited by H. Konig. Berlin Heidelberg: SpringerVerlag, 2009: 113–134.

Robinson, AL, DO Adams, Paul K. Boss, H. Heymann, PS Solomon, and RD Trengove. «Infuence of Geographic Origin on the Sensory Characteristics and Wine Composition of Vitis vinifera Cv. Cabernet Sauvignon Wines from Australia». American Journal of Enology and Viticulture 63, no. 4 (June 25, 2012): 467–476.

Rodda, Luke N., Jochen Beyer, Dimitri Gerostamoulos, and Olaf H. Drummer. «Alcohol Congener Analysis and the Source of Alcohol: a Review». Forensic Science, Medicine, and Pathology 9, no. 2 (June 2013): 194–207.

Rohsenow, Damaris J. and Jonathan Howland. «The Role of Beverage Congeners in Hangover and Other Residual Effects of Alcohol Intoxication: A Review». Current Drug Abuse Reviews 3, no. 2 (2010): 76–79.

Roskrow, Dominic. «Is It the Age? Or the Mileage?» Whisky Advocate, winter 2011: 77–80.

Sharpe, James A., Michael Hostovsky, Juan M. Bilbao, and N. Barry Rewcastle. «Methanol Optic Neuropathy: A Histopathological Study». Neurology 32, no. 10 (October 01, 1982): 1093–1093.

Shen, Yi, A. Kerstin Lindemeyer, Claudia Gonzalez, Xuesi M. Shao, Igor Spigelman, Richard W. Olsen, and Jing Liang. «Dihydromyricetin as a Novel Anti-alcohol Intoxication Medication». Journal of Neuroscience 32, no. 1 (January 4, 2012): 390–401.

Shurtleff, William and Akiko Aoyagi. History Of Koji – Grains and/or Soybeans Enrobed With a Mold Culture (300 BCE to 2012): Extensively Annotated Bibliography and Sourcebook. Soyinfo Center, 2012. http://www.soyinfocenter.com/pdf/154/Koji.pdf

«The Singleton Distilleries: Glen Ord». Whisky Advocate. Spring 2013.

«Singleton of Glen Ord». Whisky News. Accessed September 7, 2013. http:// malthead.blogspot.com/2006/12/singleton-of-glen-ord_10.html

Sitnikova, N. L., Rudolf Sprik, Gerard Wegdam, and Erika Eiser. «Sponta-neously Formed trans-Anethol/Water/Alcohol Emulsions: Mechanism of Formation and Stability». Langmuir 21, no. 8 (2005): 7083–7089.

Social and Cultural Aspects of Drinking. Social Issues Research Centre, 1998.

Speers, R. Alex. «A Review of Yeast Flocculation». In: Yeast Flocculation, Vitality, and Viability. Proceedings of the 2nd International Brewers Symposium, 1–16. Edited by Alex Speers. St. Paul, Minn.: Master Brewers Association of the Americas, 2012.

Stajich, Jason E., Mary L. Berbee, Meredith Blackwell, David S. Hibbett, Timothy Y. James, Joseph W. Spatafora, and John W. Taylor. «The Fungi». Current Biology 19 (2009): R840– R845.

Takamine, Jokichi. «Enzymes of Aspergillus Oryzae and the Application of Its Amyloclastic Enzyme to the Fermentation Industry». Industrial & Engineering Chemistry 6, no. 12 (1914): 824–828.

Taylor, B., H. M. Irving, F. Kanteres, Robin Room, G. Borges, C. J. Cherpitel, J. Bond, T. Greenfeld, and J. Rehm. «The More You Drink, the Harder You Fall: a Systematic Review and Meta-analysis of How Acute Alcohol Consumption and Injury or Collision Risk Increase Together». Drug and Alcohol Dependence 110, no. July 1 (2010): 108–116.

Thompson, Derek. «The Economic Cost of Hangovers». The Atlantic. July 5, 2013. Accessed September 10, 2013. http://www.theatlantic.com/business/archive/2013/07/the-economic-cost-of-hangovers/277546/

Thomson, J. Michael, Eric A. Gaucher, Michelle F. Burgan, Danny W. De Kee, Tang Li, John P. Aris, and Steven A. Benner. «Resurrecting Ancestral Alcohol Dehydrogenases from Yeast». Nature Genetics 37, no. 6 (June 2005): 630–635.

Tucker, Abigail. «The Beer Archaeologist». Smithsonian. July – August 2011. http://www.smithsonianmag.com/history-archaeology/The-Beer-Archaeologist.html?c=y&story=fullstory

Vanderhaegen, B., H. Neven, H. Verachtert, and G. Derdelinckx. «The Chemistry of Beer Aging – a Critical Review». Food Chemistry 95, no. 3 (April 2006): 357–381.

Verster, Joris C. «The Alcohol hangover – A Puzzling Phenomenon». Alcohol and Alcoholism 43, no. 2 (2008): 124–126.

Verster, Joris C. and Richard Stephens. «Editorial: The Importance of Raising the Profle of Alcohol Hangover Research». Current Drug Abuse Reviews 3, no. 2 (2010): 64–67.

Verster, Joris C. and Renske Penning. «Treatment and Prevention of Alcohol Hangover». Current Drug Abuse Reviews 3, no. 2 (2010): 103–109.

Verster, Joris C. and S. McPherson. «Effect of Opuntia fcus indica on Symptoms of the Alcohol Hangover». Archives of Internal Medicine 164 (2004): 1334–1340.

Vrettos, Theodore. Alexandria: City of the Western Mind. New York: The Free Press, 2001.

White, Chris and Jamil Zainasheff. Yeast: The Practical Guide to Beer Fermentation. Boulder, Colo.: Brewers Publications, 2010.

Wiese, Jeffrey G., Michael G. Shlipak, and Warren S. Browner. «The Alcohol Hangover». Annals of Internal Medicine 132, no. 11 (2000): 897–902.

Wilson, C. Anne. Water of Life: A History of Wine-Distilling and Spirits 500 BC to AD 2000. Devon: Prospect Books, 2006.

Wilson, Donald A. and Richard J. Stevenson. Learning to Smell: Olfactory Perception from Neurobiology to Behavior. Baltimore: Johns Hopkins University Press, 2006.

Young, Emma. «Silent Song». New Scientist. October 27, 2000. Accessed September 10, 2013. http://www.newscientist.com/article/dn110-silent-song.html

Zakhari, Samir. «Overview: How Is Alcohol Metabolized by the Body?» Alcohol Research & Health 29, no. 4 (January 2006): 245–254.

Zucco, Gesualdo M., Aurelio Carassai, Maria Rosa Baroni, and Richard J. Stevenson. «Labeling, Identifcation, and Recognition of Wine-relevant Odorants in Expert Sommeliers, Intermediates, and Untrained Wine Drinkers». Perception 40, no. 5 (2011): 598–607.

Примечания

1

15 мл. Американская унция для жидких пищевых продуктов приравнивается к 30 мл. – Прим. ред.

2

Ксантановая камедь – природное соединение, удерживающее в смесях воду. Камеди добавляют в различные пищевые смеси для придания им консистенции нежного крема. – Прим. ред.

3

Глину, или бентонит, активно применяют в традиционном виноделии с доисторических времен. – Прим. ред.

4

В 1916 году Хьюго Энсслин издал сборник рецептов коктейлей «Recipes for Mixed Drinks», куда вошел рецепт «Авиации». В 1917 году вышло второе издание, расширенное и дополненное. Согласно приведенному в книге рецепту, в состав коктейля входили джин, лимонный сок и по паре дэшликера мараскино и фиалкового ликера Crème de Violette – для придания смеси цвета бледного неба. В коктейль добавляли кусочки льда и через некоторое время процеживали, чтобы лед не попадал в бокал. – Прим. ред.

5

Очень спорное утверждение автора. Существует мнение, подтвержденное европейскими исследователями, о том, что первые дистилляции были проведены арабскими химиками ориентировочно в конце X века, т. е. не две, а всего лишь тысячу лет назад. В Европе первые, очень примитивные перегонные аппараты появились не ранее XIII века. Кстати, к пиву, о котором речь шла в предыдущем абзаце, перегонные аппараты никакого отношения не имеют. – Прим. ред.

6

David R. Antonow and Craig J. McClain. «Nutrition and Alcoholism». In: Alcohol and the Brain: Chronic Effects. Ralph Tarter and David Van Thiel, eds. (New York: Plenum Medical Book Company, 1985): 82.

7

Benjamin Buemann and Arne Astrup. «How does the body deal with energy from alcohol?» Nutrition, 17 (2001): 638.

8

«Сухой закон» в США – действовавший в США с 1920 по 1933 год запрет на производство, транспортировку и продажу алкогольной продукции. – Прим. пер.

9

Сеть магазинов алкогольных напитков, основанная в г. Конкорд, Калифорния, в 1994 году. – Прим. пер.