A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products.
Alan J Buglass graduated with BSc from the Chemistry Department of the University of Nottingham in 1968 and then with PhD from the Chemistry Department of the University of Essex in 1972. After a number of junior teaching and post-doctoral appointments, including one at Imperial College with Dr. B.C. Challis, he took up a teaching post at the present Anglia Ruskin University (ARU) from 1974 to 2002, where he was subsequently promoted to a senior post. At ARU, he was course leader for some chemistry courses, such as part-time Graduateship of the Royal Society of Chemistry, designed primarily for personnel in local chemical industries. Since 2002, he has been a professor at Korea Advanced Institute of Science and Technology (KAIST). His present research interests are in mechanistic organosulfur chemistry and analytical organic chemistry, particularly the analysis of wine (and similar) components, both volatile and non-volatile. He is a Fellow of the Royal Society of Chemistry (since 1995). He has published extensively including papers on analysis of wine, organic compound content of grapes in English vineyards, etc.