Full Description
The source material for this book originated at the Worldwide Distilled Spirits Conference - 2005. At that event, organised by the Scottish Section of the Institute of Brewing & Distilling, a group of over 250 distillers from around the world gathered to share knowledge under the theme of Production, Technology and Innovation - Meeting the Challenges of Tomorrow.
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 cachaca * Evaluation of Brazilian woods as an alternative to oak for cachaca 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 Cachaca * Palinka - Hungary's national drink * Tequila * Education and training in the Scotch whisky industry antioxidant ability * Index
