Results 301 to 310 of about 161,278 (317)

The Demand for Alcoholic Beverages

1995
The consumption of alcoholic beverages is of interest to economists for at least three reasons. First, there is the basic challenge to analyse the extent to which alcohol consumption is amenable to economic analysis. Second, in many countries alcohol is heavily taxed.
Kenneth W. Clements, Saroja Selvanathan
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The Chemistry of Alcoholic Beverages

1971
Hundreds of thousands of years ago, people presumably became aware that a strange metamorphosis occurred when honey, fruits, berries, cereals and other plant materials were mixed with water and left in the warmth of the sun. The products made from fermented honey were the first meads (perhaps the earliest alcoholic beverages known to human beings ...
Milton Silverman, Chauncey D. Leake
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The Consumption of Alcoholic Beverages

The ANNALS of the American Academy of Political and Social Science, 1923
IN an optimistic statement issued to the press on May 28, 1923 by Prohibition Commissioner Haynes, he claims that if the entire amount of the exports of spirits from the United Kingdom, the West Indies and Canada for 1923 were smuggled into the United States, the total would only be about one and one-quarter per cent of the liquor consumed in the ...
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Alcohols in Food and Beverages

2004
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The Rôle of Alcoholic Beverages

1985
The Names on the Wine Label — France — Germany — Italy — Spain — Portugal — Madeira — Australia — Austria — Bulgaria — Cyprus — Greece — Hungary — Israel — Romania — Russia — South Africa — Switzerland — United States — Yugoslavia — British Wines — Cocktails — Spirits and Liqueurs — Aromatic Bitters — Cure for a Hangover — Vintage Guides — Wines and ...
G. Nobis, H. L. Cracknell
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The Alcoholic Beverage Industry

AIMR Conference Proceedings, 1996
Recent medical studies show that alcohol, unlike tobacco, is not a health risk if consumed in moderation. As analysts remove the alcohol discount, valuation of firms in this industry will change. The outlook for alcoholic beverage companies differs significantly from one type of product to another.
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Alcoholic Beverage Fermentations

2003
Most alcoholic beverage fermentations are carried out using strains of the yeast Saccharomyces cerevisiae. Although traditionally brewers distinguished between ale yeast S. cerevisiae and lager yeast S. carlsbergensis, or S. uvarum as it was later called, it is now recognized that these two species are completely interfertile and should be considered ...
J. C. Slaughter, D. R. Berry
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The microbiology of alcoholic beverages

1998
The revelation that microorganisms were associated with the fermentation of alcoholic beverages probably began in the mid-1600s with the observations of Antonie van Leeuwenhoek in The Netherlands. Using his newly invented microscope, he described the presence of ‘animalcules’ in samples of fermenting beer and wine. At that time, however, microorganisms
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Alcoholic Beverages and Alcoholism

2005
Kartik Shankar, Harihara M. Mehendale
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Adverse reactions to alcohol and alcoholic beverages

Annals of Allergy, Asthma & Immunology, 2013
Tonya S. Rans, Karla E. Adams
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