The Alcohol Textbook (4th Edition): A reference for the beverage, fuel and industrial alcohol industries
Internationally-respected authors cover all aspects of alcohol production by fermentation and distillation, in sections dealing with raw material handling and processing, ethanol production and beverage alcohol production. Further sections deal with contamination and hygiene, recovery, engineering ethanol fermentations, the dryhouse, co-products and the future. Also featured is the alcohol alphabet – a unique glossary of the technical terms used in the industry.
Contents
- Foreword
- Ethanol industry today
- Ethanol around the world: rapid growth in policies, technology and production
- Raw material handling and processing
- Grain dry milling and cooking procedures: extracting sugars in preparation for fermentation
- Enzymatic conversion of starch to fermentable sugars
- Grain handling: a critical aspect of distillery operation
- Substrates for ethanol production
- Lignocellulosics to ethanol: meeting ethanol demand in the future
- Ethanol production from cassava
- Whey alcohol - a viable outlet for whey?
- Treatment and fermentation of molasses when making rum-type spirits
- Yeast and management of fermentation
- Understanding yeast fundamentals
- Practical management of yeast: conversion of sugars to ethanol
- Continuous fermentation in the fuel alcohol industry: How does the technology affect yeast?
- Understanding near infrared spectroscopy and its applications in the distillery
- Emerging biorefineries and biotechnological applications of nonconventional yeast: now and in the future
- Beverage alcohol production
- Production of Scotch and Irish whiskies: their history and evolution
- Tequila production from agave: historical influences and contemporary processes
- Production of heavy and light rums: fermentation and maturation
- From pot stills to continuous stills: flavor modification by distillation
- From liqueurs to 'malternatives': the art of flavoring and compounding alcohol
- Production of American whiskies: bourbon, corn, rye and Tennessee
- Contamination and hygiene
- Bacterial contamination and control in ethanol production
- Managing the four Ts of cleaning and sanitizing: time, temperature, titration and turbulence
- Recovery
- Ethanol distillation: the fundamentals
- Development and operation of the molecular sieve: an industry standard
- Engineering ethanol fermentations
- Water reuse in fuel alcohol plants: effect on fermentation Is a 'zero discharge' concept attainable?
- Understanding energy use and energy users in contemporary ethanol plants
- The dryhouse, co-products and the future
- Dryhouse design: focusing on reliability and return on investment
- Ethanol production and the modern livestock feed industry: a relationship continuing to grow
- Biorefineries: the versatile fermentation plants of the future
- The Alcohol Alphabet - A glossary of terms used in the ethanol-producing industries
- Index