Alkoholfreie Getränke

About the book

In Germany alone, approximately 250 liters of water, soft drinks, juices, and nectars are consumed per capita annually. The structural transformation in the beverage industry from formerly small-scale, artisanal businesses to industrial operations is placing ever greater demands on production facilities.
Given today's high bottling throughputs, any operational disruption causes significant losses. The consequences of production errors can also be far-reaching. Last but not least, the production and marketing of non-alcoholic beverages are regulated by an extensive network of laws.

All of this makes it clear that in-depth training and expertise are essential for all those working in this sector. This book addresses this point. It describes all the key process steps involved in the production of non-alcoholic beverages, from raw materials to blending and bottling technology and food safety regulations. Numerous references round out the information provided.

The book is intended as a guide for those in training, but also for those already trained, in soft drink production, beverage production managers and production managers for brewing and beverage technology.

The author

The author, Dr. Gunther Schumann, headed the Water Technology Department at the VLB Berlin for almost 30 years. As a lecturer at the Technical University of Berlin, he gave lectures on topics including the production of mineral water and soft drinks. Since its first publication in 1972, the book was last updated in 2002 to reflect the latest technology and legislation.