The distilled spirits industry is changing rapidly to meet the demands of globalisation. These demands are being met by the use of completely novel raw materials and also by the continued development of raw materials that are currently in use. Novel spirits of high quality are being manufactured at a price and with flavours that meet the aspirations of consumers. These products are being made at a time of ever increasing demands by legislatures to ensure that production is sustainable, with a minimal impact on the environment. As always, the continued growth and success of well established brands makes them a target for those who try to produce counterfeit products and take advantage of the established name of a product that has been developed and perfected over many years. Therefore, in 2008 there are many exciting challenges facing the distilled spirits industry, but also a number of threats.
This book on distilled spirits contains 50 chapters which arose out of the Worldwide Distilled Spirits Conference - 2005 organised by the Institute of Brewing & Distilling, Scottish Section.
Contents
- Sustainability in the cereals supply chain
- New age spirit beverages – an Indian perspective
- Orange press liquor spirit
- The influence of base wine composition and quality on the style and quality of South African brandy
- New characterisation tools for whiskey raw materials
- Mash rheology – model studies to understand the distillery mashing process using the Rapid Visco Analyser
- The use of NIR spectroscopy to quantify various malted barley analytes
- Wheat for Scotch whisky production
- Cereals for grain distilling
- The influence of nitrogen content and corn size on the quality of distilling wheat cultivars
- A turbidity test for a genetic component of spirit yield in wheat
- The regulation of limit dextrinase activity in malting, mashing and fermentation
- The global crisis of energy and grain
- Proteomic analysis of distillers' yeast
- Effect on new-make spirit character due to the performance of brewer's yeast: (I) – physiological changes of yeast during propagation and brewing; (II) - various yeast strains containing commercial strains
- The use of CO2 evolution monitoring as an indicator of yeast fermentation performance
- Towards improved distilling yeast
- Opportunities for improved yeast supplies in whisky and related spirits production
- Application of novel yeast strains to the Scotch whisky fermentation process
- Speciality yeast and optimal yeast management practices for maximizing fermentation efficiency in the fuel ethanol industry
- Spirit flavour release under mouth conditions
- From sugar to rum - the technology of rum making
- Discrimination between rum and cachaça
- Evaluation of Brazilian woods as an alternative to oak for cachaça aging in cask - their antioxidant ability
- Physical-chemical and sensory evaluation of Brazilian sugar cane distilled alcoholic beverage
- Characterising the volatile compounds in three fractions of distillates commonly recovered during sugar cane spirit processing
- Sensory implications of modifying distillation practice in Scotch malt whisky production
- Characterisation and differentiation of peat used in the preparation of malt for Scotch whisky production
- Understanding and enhancing cask performance
- Impact of brandy production processes on flavour
- Instrumentation of a pilot scale distillery with on line data recording to study the Cognac production process
- Esters: the most important group of flavour-active compounds in alcoholic beverages
- Environmental solutions and threats in today's distilling industry
- Wastewater treatment and energy recovery go hand in hand in the distilling industry
- Co-products from the distilling industry
- Packaging materials as a source of taints
- Proving that alcoholic beverage distillates are free from cereal, nut and milk derived allergens
- Authenticity indicators – enhancing consumer and brand protection
- Meeting the challenges of tomorrow
- Whisk(e)y production
- Gin and vodka
- Shochu
- The production of Cognac
- Grappa: the Italian distillate
- Ouzo and raki
- Rum and Cachaça
- Pálinka - Hungary's national drink
- Tequila
- Education and training in the Scotch whisky industry antioxidant ability
- Index