Distilled Spirits: New Horizons: Energy, Environment and Enlightenment

Copyright\r......Page 5
Contents......Page 8
Sugar cane – a suitable crop for fermentation processes......Page 16
Cachaça – the Brazilian distilled spirit......Page 17
Traditional cachaça......Page 18
Fuel ethanol – a renewable energy source for transportation in Brazil......Page 19
References......Page 21
Going against the grain: food versus fuel uses of cereals......Page 24
Historic trends in commodity supply and prices......Page 25
Demand for biofuels......Page 26
Ethanol production......Page 27
Corn biorefineries......Page 28
Advances in maize biotechnology......Page 29
Concluding remarks......Page 31
References......Page 32
Conversion factors used......Page 33
Advanced enzymatic pre-treatment for High Gravity Fermentation......Page 34
Enzymes and characteristics......Page 36
Test results obtained with the new enzyme Viscoferm: laboratory studies......Page 37
Test results obtained with Viscoferm: industrial results and experience......Page 38
Benefits of the advanced enzymatic pre-treatment......Page 40
References......Page 41
United Kingdom Cereal Supply – An “Enlightened” Supply Chain......Page 42
Spreading enlightenment on distilling wheat......Page 44
Seeding the future of distilling wheat......Page 46
References......Page 47
Barley improvement......Page 48
Modern genetic marker technologies......Page 49
Dissecting malting and distilling quality in bi-parental cross populations......Page 50
Correlating quality with molecular markers in germplasm collections......Page 51
References......Page 52
Mobilisation of energy reserves in barley grains during imbibition of water......Page 54
Materials and methods......Page 55
Results......Page 57
References......Page 61
The effects of lactic acid bacteria on the sensory characteristics of new-make Scotch whisky......Page 64
Results......Page 65
References......Page 66
Vodka markets......Page 68
European and Russian regulations on vodka......Page 69
Production of vodka......Page 70
Vodka fermentations......Page 71
Quality and authenticity of vodka......Page 73
Conclusions......Page 74
References......Page 75
The Muscat flavour......Page 78
Construction of a terpene-producing yeast strain......Page 79
Terpenes chiral analysis......Page 80
Conclusion......Page 81
References......Page 82
Management of yeast issues in Cognac region......Page 84
Managing fermentation kinetics......Page 85
Optimising quality......Page 87
References......Page 88
Tequila is a global spirit from very local Mexican plant......Page 90
Supply-demand cycles in the tequila industry......Page 93
Research as source for alternatives......Page 94
Reproduction, genetic diversity and epidemics......Page 96
Agave carbohydrates, carbon metabolism and drought stress tolerance......Page 97
Conclusion......Page 98
Bibliography......Page 99
The microbiology and biotechnology of rum production......Page 102
The process of rum production......Page 103
The microbiology of rum production......Page 104
References......Page 107
Acknowledgements......Page 109
Materials and methods......Page 110
Results and discussion......Page 111
References......Page 113
Academic type questions......Page 116
Industrial type questions......Page 118
Environmental......Page 120
The solution......Page 121
Roseisle Distillery......Page 122
Challenges......Page 124
Summary......Page 125
Anaerobic treatment of distillery and brewery wastewaters......Page 126
Treatment of brewery wastewater......Page 127
Conclusions......Page 128
References......Page 129
Introduction and background......Page 130
Summary of preliminary testing conducted......Page 131
Full scale treatment system design......Page 132
System performance during start-up......Page 135
Conclusions and discussion......Page 136
Effective treatment of distillery wastewater using membrane bio-reactor (MBR) technology......Page 138
Crossflow MBR vs. submerged system......Page 139
Development of low energy crossflow MBR......Page 140
Cross-flow MBR pilot trials at Glenallachie Distillery......Page 141
Future perspectives......Page 142
Process developments for distillery co-products......Page 144
Is there a co-product market?......Page 145
Are we extracting true co-product values?......Page 146
Engineering advances in evaporation and drying......Page 147
Modern evaporator performance......Page 148
Superheated steam dryer technology......Page 149
DDGS and Biomass combustion......Page 151
Summary......Page 153
References......Page 154
Management of stillage......Page 156
Anaerobic effluent treatment......Page 157
References......Page 160
Distiller’s spent grains: a substrate for bioethanol?......Page 162
Materials and methods......Page 163
Results and discussion......Page 164
Acknowledgements......Page 167
References......Page 168
Pilot plant......Page 170
Multivariate process monitoring......Page 172
References......Page 174
Real distillery model......Page 176
Identification of the process......Page 177
Fuzzy controller design......Page 179
Control system......Page 181
Supervisory fuzzy controller – future development and implementation......Page 182
References......Page 183
Introduction......Page 184
Material and methods......Page 185
Results and discussion......Page 186
References......Page 188
Noise in the workplace......Page 190
Vibration in the workplace......Page 192
References......Page 193
The bioremediation of copper from distillery wastewater using indigenous microbes......Page 194
Material and methods......Page 195
Results......Page 197
Discussion and conclusion......Page 207
References......Page 209
Benefits of enzymatic pre-treatment of intact yeast cells for anaerobic digestion of distillery pot ale......Page 212
Results and discussions......Page 213
Conclusions......Page 215
References......Page 216
The process of rum production......Page 218
The microbiology of rum production......Page 220
References......Page 223
Construction and use......Page 226
Initial trials......Page 227
Current and future work......Page 228
Perceived consumer insights......Page 230
The beverages market trend......Page 231
Web resources......Page 238
The new American craft distiller......Page 240
The early days – a brief history......Page 244
The whisky renaissance – modern era......Page 245
Peating......Page 247
Literature referred to in the composition of this overview......Page 248
Solution properties......Page 250
Influence of solutes......Page 251
Aroma and taste......Page 253
Acknowledgements......Page 254
References......Page 255
The influence of wood species of cask on matured whisky aroma - the identification of a unique character imparted by casks of Japanese oak......Page 258
Materials and methods......Page 259
Results and discussion......Page 260
References......Page 265
Materials and methods......Page 268
Results and discussion......Page 270
Summary......Page 271
References......Page 272
Materials and methods......Page 274
Results and discussion......Page 275
Conclusions......Page 276
References......Page 277
Materials and methods......Page 278
\rResults and discussion......Page 279
Conclusions......Page 282
References......Page 283
The role of water composition on malt spirit quality......Page 284
Characterisation of industrial process waters......Page 286
Analysis of new make spirits produced using industrial process waters......Page 287
Production of new-make spirit using artificially spiked waters......Page 288
References......Page 289
How to make shochu......Page 292
The points in sweet potato processing......Page 293
How to drink sweet potato shochu......Page 295
Alcohol and cardiovascular health......Page 296
Alcoholic cardiomyopathy......Page 297
Hypertension......Page 298
Stroke......Page 299
Advice about drinking......Page 300
References......Page 301
Scotch whisky: Threats and opportunities......Page 304
Economic recessions......Page 305
So is there a solution? Are there opportunities?......Page 307
Cereal costs and fuel costs......Page 309
Definitions and innovation......Page 311
Reference......Page 312
Tradition and authenticity – where marketing and production meet......Page 314
References......Page 318
The CEOs Panel......Page 320
Index......Page 322