Distilled Spirits: New Horizons

Energy, Environmental & Enlightenment

The source material for this book originated at the Worldwide Distilled Spirits Conference - 2008. At that event, organised by the Scottish Section of the Institute of Brewing and Distilling, a group of distillers from around the world gathered to share knowledge under the theme of New Horizons: Energy, Environment and Enlightenment.

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ISBN 978-1-907284-45-8
Price £45.00
Publisher Nottingham University Press
Stock Status In Stock

 

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