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