"The coverage includes beer, wine, fortified wines, cider, distilled alcoholic spirits and sake, with vinegar forming a natural final product. In general, the accounts are well-written and easy to understand, and each chapter finishes with a list of the major textbooks dealing with the topic under discussion.
...undergraduate students of food science will find it a useful introduction to food ferementations."
International Journal of Dairy Technology, Vol 59, Issue 3, Aug. 2006.