Distilled spirits: new horizons : energy, environmental and 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 & Distilling, a group of distillers from around the worldgathered to share knowledge under the theme of New Horizons: Energy, Environment and Enlightenment INDICE: 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. Geneticsof barley quality. Mobilisation of energy reserves in barley grains followingimbibition 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 Cognacregion. 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. Distillersyeast: 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 fullscale 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

• ISBN: 978-1-907284-45-8
• Editorial: NOTTINGHAM UNIVERISITY PRESS
• Encuadernacion: Cartoné
• Páginas: 400
• Fecha Publicación: 01/09/2010
• Nº Volúmenes: 1
• Idioma: Inglés