It concentrates on processing technology, blending plant science, chemical engineering, microbiology, biochemistry, and chemical engineering with unit processing of alcohol from substrate selection and processing through fermentation to the purification of ethanol and the co-products distillers grain and carbon dioxide.
Lallemand Ethanol Technology's reference for the beverage, fuel and industrial alcohol industries
Senior Editor: Dr WM Ingledew
Associated Editors: Dr G Austin, D Kelsall
Techical Editor: C Kluhspies
The objective of The Alcohol Textbook is to show how these processing disciplines are interwoven, and to provide a unique and valuable reference source for the beverage, fuel and industrial alcohol industries. The textbook is a valuable resource for both the European Alcohol School and the North American Alcohol School.
Proposed contents
- Introduction
- The Alcohol Industry: How has it Matured and Changed
- Status of the Fuel Alcohol Industry Worldwide
- The Worldwide Status of the Beverage Distilling Industry
- Common Elements of Alcohol Production Feedstocks
- Corn: Genetics, Composition, Genetics and Quality
- Sugar cane molasses, beet molasses and sweet Sorghum: Composition and Usage
- Alternate Substrates
- A Primer for Lignocellulose Biochemical Conversion to Fuel Alcohol
- Yeasts
- Yeast Biology, Monitoring and Identification
- Yeasts: Physiology, Nutrition and Ethanol Production
- Yeast Stress in the Fermentation Process
- Yeast Production for Fuel and Distilled Beverage Use
- Yeast Propagation
- Milling and Mash Preparation
- Grain Milling and Cooking for Alcohol Production: Designing for the Options in Dry Milling
- Wet Milling and Mash Preparation
- Fractionation Technologies for Dry Grind Corn Processing
- Fermentation and Co-products
- Cleaning and Hygiene in a Distillery
- Batch Fermentation and Fermentor Design
- Continuous Ethanol Fermentation
- Fermentation Management
- Ethanol Distillation: The Fundamentals
- Dryhouse Technology
- DDG/DDGS – Nutrition of Animals
- Fuel Alcohol Production: Unique Aspects
- Bacterial Contamination and Control of the Process
- Wild Yeast Contamination and Control of the Process
- A Quality Assurance Philosophy for the Fuel Alcohol Industry
- Molecular Sieve Dehydrators: Why They Became the Industry Standard and How They Work
- Fuel Ethanol Specifications and Quality Assurance in the US
- Water and Air
- Distilled Beverage Production: Unique Aspects
- Whiskey: Grain Mashing and Fermentation
- Beverage Alcohol Distillation
- Whiskies Around the World
- Vodka, Gin, and Flavoured Spirits
- Rum: Fermentation and Distillation
- Cachaca production
- Distillation of AOC French Spirits: Cognac, Armangac, Calvados and Martinique Agricultural Rum
- The Future
- The Future of the Alcohol Industry
- Index