Distilled Spirits
Tradition and Innovation
Published on 1. March 2003
Book
Mixed media product
274 pages
978-1-897676-39-4 (ISBN)
Description
Production of distilled spirits throughout the world is a remarkable balance between tradition and innovation. The traditions that have led to the production of high quality spirits are described. However, there has been continued change in the agriculture that provides the raw materials for spirit production, and the importance of the continuity of supply of high quality raw materials is discussed.
More details
Language
English
Place of publication
United Kingdom
Publishing group
5M Books Ltd
Target group
College/higher education
Professional and scholarly
Illustrations
131 black & white illustrations
Dimensions
Height: 283 mm
Width: 216 mm
Thickness: 21 mm
ISBN-13
978-1-897676-39-4 (9781897676394)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
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.
Content
Tradition and innovation in the Scotch whisky industry * Developments in aniseed products in Continental Europe * Herbs and spices as flavourings in the distilling industry * Changing perceptions in marketing spirits * The Scotch Whisky Association - levelling the playing field and protecting the category * New methods for detecting counterfeit or adulterated whiskies * The application of stable carbon isotope ratios to the authentication of Scotch whisky * Gin and vodka: problems and prospects * Sensory assessment of gin flavour * New technological opportunities in distilling raw materials * Optimising the fermentability of wort in a distillery - the role of limit dextrinase * The effect of distillery backset on hydrolytic enzymes in mashing and fermentation * The role of the Rapid Visco Analyser (RVA) in minimising distillery processing problems * The influence of brewers' yeast on the quality of malt whisky * Monitoring and controlling of whisky fermentation * The importance of metal ions in ethanolic fermentations * Measurement of alcohol in pot still run-off using ultrasonic sound velocity * The development of spirits produced in Japan and other East Asian countries * Fuel ethanol: the current global situation. Lessons for the beverage industry * Evolution of ethanol fermentation in Brazil * Indian whiskies - an overview * Modelling the maturation of Scotch whisky in hot climates * Understanding flavour development in Scotch whisky * New-make malt spirit quality: a statistical approach * Stabilised powdered flavour standards for use in training and validation of tasters of distilled spirits * The contribution of MMFDS to the flavour of Scotch whisky * Lactic acid bacteria and the Scotch whisky fermentation * Contribution of bacterial microflora in malt whisky quality * Rum - the commercial and technical apsects * The quality challenge: cachaca for export in the 21st century * Dimethyl sulphide and the sensory characteristic defect of cachaca distilled in the absence of copper * valuation of Brazilian woods as an alternative to oak for cachaca aging: sensory evaluation * The renaissance of American bourbons: developments and technical challenges of the production of premium bourbon distillates by batch distillation * The distilled spirits industry: where to now? * Index