Distilled Spirits: Production, Technology and Innovation

Overview

Discussing the worldwide traditions and innovations associated with the production of distilled spirits, this comprehensive reference emphasizes the importance of continuing to have a supply of high-quality raw materials as modern agricultural practices change. The source material for this study originated in the second Worldwide Distilled Spirits Conference where hundreds of distillers from around the world gathered to share knowledge under the theme of production, technology, and innovation to meet the ...

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Overview

Discussing the worldwide traditions and innovations associated with the production of distilled spirits, this comprehensive reference emphasizes the importance of continuing to have a supply of high-quality raw materials as modern agricultural practices change. The source material for this study originated in the second Worldwide Distilled Spirits Conference where hundreds of distillers from around the world gathered to share knowledge under the theme of production, technology, and innovation to meet the challenges of the future. Tackling environmental issues and the problems of grain supply, along with the threat of infiltrating counterfeit products, this sourcebook is an essential reference for distillers, brewers, research institutes, and anyone with an interest in spirits.

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Product Details

  • ISBN-13: 9781904761648
  • Publisher: Nottingham University Press
  • Publication date: 4/1/2009
  • Edition description: Second edition
  • Pages: 368
  • Product dimensions: 8.80 (w) x 11.20 (h) x 1.00 (d)

Meet the Author


J. H. Bryce is a senior lecturer in the International Centre for Brewing and Distilling at Heriot-Watt University in Edinburgh and a fellow of the Institute of Brewing and Distilling. J. R. Piggott is reader in food science at the University of Strathclyde in Glasgow, the editor-in-chief of Flavour and Fragrance Journal, and a chevalier of the Confrérie du Franc-Pineau. G. G. Stewart is a professor emeritus of brewing and distilling in the International Centre for Brewing and Distilling and a member of the editorial boards of a number of journals, including the Journal of the Institute of Brewing and the Technical Quarterly of the Master Brewers Association of the Americas.
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Table of Contents

1 Sustainability in the cereals supply chain W. D. Rae Rae, W. D. 1

2 New age spirit beverages - an Indian perspective B. K. Maitin Maitin, B. K. 7

3 Orange press liquor spirit: technical and economic aspects of a new distilled beverage J. B. Faria Faria, J. B. H. Rocafa, Jr. Rocafa, H., Jr. J. O. Ferreira Ferreira, J. O. 15

4 The influence of base wine composition and quality on the style and quality of South African brandy C. L. C. Snyman Snyman, C. L. C. M. G. Lambrechts Lambrechts, M. G. 21

5 New characterisation tools for whiskey raw materials V. H. Beaumont Beaumont, V. H. 29

6 Mash rheology - Model studies to understand the distillery mashing process using the Rapid Visco Analyser D. L. Goode Goode, D. L. V. H. Beaumont Beaumont, V. H. D. Quinn Quinn, D. E. K. Arendt Arendt, E. K. 37

7 The use of NIR spectroscopy to quantify various malted barley analytes P. Lockyer Lockyer, P. A. Wardlaw Wardlaw, A. 47

8 Wheat for Scotch whisky production: broadening the horizon T. A. Bringhurst Bringhurst, T. A. R. C. Agu Agu, R. C. J. M. Brosnan Brosnan, J. M. A. L. Fotheringham Fotheringham, A. L. 51

9 Cereals for grain distilling: can wheat and other cereals ever achieve the potential alcohol production of maize? R. C. Agu Agu, R. C. T. A. Bringhurst Bringhurst, T. A. J. M. Brosnan Brosnan, J. M. 59

10 The influence of nitrogen content and corn size on the quality of distilling wheat cultivars R. C. Agu Agu, R. C. J. S. Swanston Swanston, J. S. T. A. Bringhurst Bringhurst, T. A. J. M. Brosnan Brosnan, J. M. F. R. Jack Jack, F. R. P. L. Smith Smith, P. L. 67

11 A turbidity test for a genetic component of spirit yield in wheat J. S. Swanston Swanston,J. S. P. L. Smith Smith, P. L. 75

12 The regulation of limit dextrinase activity in malting, mashing and fermentation H. R. Jenkinson Jenkinson, H. R. P. C. Morris Morris, P. C. J. H. Bryce Bryce, J. H. 81

13 The global crisis of energy and grain B. J. Hoskins Hoskins, B. J. M. P. Lyons Lyons, M. P. 87

14 Proteomic analysis of distillers' yeast R. Hansen Hansen, R. A. M. Ferguson Ferguson, A. M. S. Y. Pearson Pearson, S. Y. J. M. Brosnan Brosnan, J. M. P. G. Meaden Meaden, P. G. D. J. Jamieson Jamieson, D. J. 93

15 Effect on new-make spirit character due to the performance of brewer's yeast - (I) physiological changes of yeast during propagation and brewing H. Yomo Yomo, H. Y. Noguchi Noguchi, Y. T. Yonezawa Yonezawa, T. 109

16 Effect on new-make spirit character due to the performance of brewer's yeast - (II) various yeast strains containing commercial strains Y. Noguchi Noguchi, Y. K. Urasaki Urasaki, K. H. Yomo Yomo, H. T. Yonezawa Yonezawa, T. 117

17 The use of CO[subscript 2] evolution monitoring as an indicator of yeast fermentation performance S. Y. Pearson Pearson, S. Y. J. W. Walker Walker, J. W. T. A. Bringhurst Bringhurst, T. A. J. M. Brosnan Brosnan, J. M. 123

18 Towards improved distilling yeast: effect of wort gravity and pitching rate on fermentation performance J. W. Walker Walker, J. W. S. Y. Pearson Pearson, S. Y. T. A. Bringhurst Bringhurst, T. A. J. M. Brosnan Brosnan, J. M. 127

19 Opportunities for improved yeast supplies in whisky and related spirits production R. Munro Munro, R. 133

20 Application of novel yeast strains to the Scotch whisky fermentation process H. B. de Amorim Neto Neto, H. B. de Amorim S. Y. Pearson Pearson, S. Y. J. W. Walker Walker, J. W. G. M. Walker Walker, G. M. J. M. Brosnan Brosnan, J. M. 139

21 Speciality yeast and optimal yeast management practices for maximising fermentation efficiency in the fuel ethanol industry C. L'Helgoualc'h L'Helgoualc'h, C. 145

22 Spirit flavour release under mouth conditions M. Macatelli Macatelli, M. A. Paterson Paterson, A. J. R. Piggott Piggott, J. R. 151

23 From sugar to rum - the technology of rum making V. Persad-Doodnath Persad-Doodnath, V. 159

24 Discrimination between rum and cachaca L. G. Andrade-Sobrinho Andrade-Sobrinho, L. G. J. R. Piggott Piggott, J. R. D. W. Franco Franco, D. W. 169

25 Evaluation of Brazilian woods as an alternative to oak for cachaca aging in cask - their antioxidant ability D. R. Cardoso Cardoso, D. R. A. M. Frederiksen Frederiksen, A. M. A. A. da Silva Silva, A. A. da D. W. Franco Franco, D. W. L. H. Skibsted Skibsted, L. H. 179

26 Physical-chemical and sensory evaluation of Brazilian sugar cane distilled alcoholic beverage P. H. A. Silva Silva, P. H. A. 189

27 Characterising the volatile compounds in three fractions of distillates commonly recovered during sugar cane spirit processing P. H. A. Silva Silva, P. H. A. 197

28 Sensory implications of modifying distillation practice in Scotch malt whisky production F. R. Jack Jack, F. R. J. M. Brosnan Brosnan, J. M. K. A. Campbell Campbell, K. A. O. Fagnen Fagnen, O. R. N. Fotheringham Fotheringham, R. N. I. C. Goodall Goodall, I. C. 205

29 Characterisation and differentiation of peat used in the preparation of malt for Scotch whisky production B. M. Harrison Harrison, B. M. K. J. G. Reid Reid, K. J. G. G. M. Steele Steele, G. M. F. G. Priest Priest, F. G. 213

30 Understanding and enhancing cask performance K. J. G. Reid Reid, K. J. G. J. M. Conner Conner, J. M. F. Jack Jack, F. M. Patterson Patterson, M. J. Freeman Freeman, J. 219

31 Impact of brandy production processes on flavour B. Colonna-Ceccaldi Colonna-Ceccaldi, B. 229

32 Instrumentation of a pilot scale distillery with on line data recording to study the Cognac production process G. Ferrari Ferrari, G. B. Galy Galy, B. A. Sommier Sommier, A. C. Chipeaux Chipeaux, C. M. Decloux Decloux, M. 237

33 Esters - the most important group of flavour-active compounds in alcoholic beverages G. G. Stewart Stewart, G. G. 243

34 Environmental solutions and threats in today's distilling industry B. Higgs Higgs, B. 251

35 Wastewater treatment and energy recovery go hand in hand in the distilling industry V. Groot Kormelinck Kormelinck, V. Groot 257

36 Co-products from the distilling industry R. W. Hall Hall, R. W. 265

37 Packaging materials as a source of taints J. M. Conner Conner, J. M. K. J. G. Reid Reid, K. J. G. 269

38 Proving that alcoholic beverage distillates are free from cereal, nut and milk derived allergens I. C. Goodall Goodall, I. C. J. M. Brosnan Brosnan, J. M. K. A. Campbell Campbell, K. A. C. D. Owen Owen, C. D. G. M. Steele Steele, G. M. J. W. Walker Walker, J. W. 277

39 Authenticity indicators - enhancing consumer and brand protection R. I. Aylott Aylott, R. I. 281

40 Meeting the challenges of tomorrow G. Hewitt Hewitt, G. 289

41 Whisk(e)y production: raw materials, malting, cooking, mashing, fermentation and beyond I. C. Goodall Goodall, I. C. 295

42 Gin and vodka R. I. Aylott Aylott, R. I. 299

43 Shochu K. Hashimoto Hashimoto, K. S. Matsumoto Matsumoto, S. 305

44 The production of Cognac G. Ferrari Ferrari, G. B. Galy Galy, B. V. Dumot Dumot, V. R. Cantagrel Cantagrel, R. 309

45 Grappa: the Italian distillate C. Da Porto Da Porto, C. M. Longo Longo, M. 315

46 Ouzo and raki A. Varvagiannis Varvagiannis, A. L. Margomenou Margomenou, L. I. Zabetakis Zabetakis, I. 323

47 Rum and Cachaca J. B. Faria Faria, J. B. 327

48 Palinka - Hungary's national drink L. Szabo Szabo, L. 335

49 Tequila M. G. Lopez Lopez, M. G. 339

50 Education and training in the Scotch whisky industry J. B. Eaton Eaton, J. B. 343

Index 349

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