Distilled Spirits: New Horizons

Contents

• Sugar cane for potable and fuel alcohol
• Going against the grain: food versus fuel uses of cereals
• Advanced enzymatic pre-treatment for high gravity fermentation
• Growing sustainability in the wheat supply chain
• Genetics of barley quality
• Mobilisation of energy reserves in barley grains following imbibition of water
• Effects of lactic acid bacteria on the sensor characteristics of new-make Scotch whisky
• Developments in vodka production
• Use of terpene-producing yeast in brandy production
• Management of yeast issues in Cognac region
• Tequila: a peculiar spirit from a peculiar source
• The microbiology of rum production
• Potential of Blaquilla pear variety to produce pear spirits: influence of the raw material on the final quality of the spirits
• Distillers yeast: Discussion forum
• New build distilleries - challenges of sustainability
• Anaerobic treatment of distillery and brewery wastewaters
• Anearobic treatment and biogas production from stillage at a bourbon whisky distillery: a full scale project profile of a sustainable alternative for stillage management
• Effective treatment of distillery waste water using MBR technology
• Process developments for distillery co-products
• Biological treatment of distilled effluents comprising anaerobic processes
• Distiller's spent grains: a substrate for bioethanol?
• Energy savings using online multivariate distillation monitoring
• Fuzzy logic in the distillation process
• Cachaca production through double distillation technique
• Noise, vibration and lighting in the workplace
• Bioremediation of copper from distillery wastewater using indigenous microbes
• Benefits of enzymatic pre-treatment of intact yeast cells for anaerobic digestion of distillery pot ale
• The microbiology and biotechnology of rum production
• Installation and use of an environmentally controlled experimental maturation facility
• Emerging ingredients – adding newer dimensions to alcoholic beverages
• The new American craft distiller
• Renaissance of malt distilling in Tasmania
• Structure of ethanol-water systems and its consequence for flavour
• Influence of wood species of cask on matured whisky aroma - the identification of a unique character imparted by casks of Japanese oak
• New highly aromatic products and distillates from smoked malt
• Reactive oxygen scavenging activity of whisky
• 2-Acetyl-1-pyrroline, a contributor to cereal and feinty aromas in Scotch whisky
• The role of water composition on malt spirit character
• Characteristics of the production and flavour of sweet potato shochu
• Alcohol and cardiovascular health
• Scotch Whisky – opportunities and threats
• Tradition and authenticity: where marketing and production meet
• Index