Distilled Spirits: Tradition and Innovation

Overview

This comprehensive reference discusses the worldwide traditions and innovations associated with the production of distilled spirits and the importance of continuing to have a supply of high quality raw materials as agricultural practices are changing.

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Overview

This comprehensive reference discusses the worldwide traditions and innovations associated with the production of distilled spirits and the importance of continuing to have a supply of high quality raw materials as agricultural practices are changing.

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Product Details

  • ISBN-13: 9781897676394
  • Publisher: Nottingham University Press
  • Publication date: 1/28/2004
  • Pages: 262
  • Product dimensions: 8.50 (w) x 11.00 (h) x 0.80 (d)

Meet the Author

Nottingham University Press has been publishing scientific and technical books since 1992 and has earned international recognition as a publisher of only the highest quality materials.

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Table of Contents

Preface
1 Tradition and innovation in the Scotch whisky industry 1
2 Developments in aniseed products in Continental Europe 13
3 Herbs and spices as flavourings in the distilling industry 17
4 Changing perceptions in marketing spirits 23
5 The Scotch Whisky Association - levelling the playing field and protecting the category 27
6 New methods for detecting counterfeit or adulterated whiskies 33
7 The application of stable carbon isotope ratios to the authentication of Scotch whisky 41
8 Gin and vodka: problems and prospects 47
9 Sensory assessment of gin flavour 53
10 New technological opportunities in distilling raw materials 59
11 Optimising the fermentability of wort in a distillery - the role of limit dextrinase 69
12 The effect of distillery backset on hydrolytic enzymes in mashing and fermentation 79
13 The role of the Rapid Visco Analyser (RVA) in minimising distillery processing problems 89
14 The influence of brewers' yeast on the quality of malt whisky 95
15 Monitoring and controlling of whisky fermentation 103
16 The importance of metal ions in ethanolic fermentations 113
17 Measurement of alcohol in pot still run-off using ultrasonic sound velocity 121
18 The development of spirits produced in Japan and other East Asian countries 127
19 Fuel ethanol: the current global situation. Lessons for the beverage industry 135
20 Evolution of ethanol fermentation in Brazil 143
21 Indian whiskies - an overview 149
22 Modelling the maturation of Scotch whisky in hot climates 155
23 Understanding flavour development in Scotch whisky 161
24 New-make malt spirit quality: a statistical approach 169
25 Stabilised powdered flavour standards for use in training and validation of tasters of distilled spirits 173
26 The contribution of MMFDS to the flavour of Scotch whisky 181
27 Lactic acid bacteria and the Scotch whisky fermentation 187
28 Contribution of bacterial microflora in malt whisky quality 197
29 Rum - the commercial and technical aspects 209
30 The quality challenge: cachaca for export in the 21st century 215
31 Dimethyl sulphide and the sensory characteristics defect of cachaca distilled in the absence of copper 223
32 Evaluation of Brazilian woods as an alternative to oak for cachaca aging: sensory evaluation 229
33 The renaissance of American bourbons: developments and technical challenges of the production of premium bourbon distillates by batch distillation 233
34 The distilled spirits industry: where to now? 245
Index 257
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