Distilled Spirits: Production, Technology and Innovation


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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 brewers 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 cachaça
Evaluation of Brazilian woods as an alternative to oak for cachaça 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 todays 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
The production of Cognac
Grappa: the Italian distillate
Ouzo and raki
Rum and Cachaça
Pálinka – Hungarys national drink
Education and training in the Scotch whisky industry antioxidant ability

Informação adicional

Peso 4 kg








Número de Páginas

368 p?gs.