3.9. Liqueurs and their Flavorings
- Alan J. Buglass
Published Online: 17 DEC 2010
DOI: 10.1002/9780470976524.ch25
Copyright © 2011 John Wiley & Sons, Ltd
Book Title
Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects, Volume I and II
Additional Information
How to Cite
Buglass, A. J. (ed) (2010) Liqueurs and their Flavorings, in Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects, Volume I and II, John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/9780470976524.ch25
Editor Information
Department of Chemistry, Korea Advanced Institute of Science and Technology, 335 Gwahangno, Yuseong-gu, Daejeon 305-701, South Korea
Publication History
- Published Online: 17 DEC 2010
- Published Print: 28 JAN 2011
ISBN Information
Print ISBN: 9780470512029
Online ISBN: 9780470976524
- Summary
- Chapter
- References
Keywords:
- liqueurs and their flavorings - commercial liqueur types, approximate recipes, production methods and flavor ingredients;
- liqueurs, defined as alcoholic beverages - alcohol contents, little as 15% to over 40% (v:v) and with sugar contents of at least 10% (w:v);
- French vins de liqueurs, alcohol coming - from added spirits, sugar derived from grapes;
- liqueurs, popular by fifteenth century - Italy, the world's leading producer of liqueurs;
- fruit and fruit flavored liqueurs – beverages, highly popular constituting a major category of liqueurs;
- fruit liqueurs and liqueurs of Curaçao type;
- scheme for fruit liqueur - and fruit flavored liqueur production;
- fruit flavored liqueurs, using natural and/or nature identical flavorings - as distillates or extracts;
- flower, herb, spice and bitter liqueurs - diverse family of liqueurs, use of botanicals, natural essential oils and natural essences as flavor bases;
- cocoa, coffee and tea liqueurs - liqueurs, from percolates of flavor base in neutral spirit water
Summary
This chapter contains sections titled:
Introduction and Scope
Fruit and Fruit Flavored Liqueurs
Flower, Herb, Spice and Bitter Liqueurs
Cocoa, Coffee and Tea Liqueurs
Nut and Emulsion Liqueurs
Production and Use of Essences and Concentrates
References