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Distilled spirits: production, technology, and innovation ; [proceedings of the Worldwide Distilled Spirits Conference]

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Bibliographic Details
Format:	Conference Proceeding Book
Language:	English
Published:	Nottingham Nottingham Univ. Press 2008
Edition:	1. publ.
Subjects:	Liquors > Congresses Distillation > Technological innovations > Congresses Distilling industries > Technological innovations > Congresses Lebensmitteltechnologie Spirituosen Konferenzschrift > 2005 > Edinburgh
Online Access:	Contributor biographical information Publisher description Inhaltsverzeichnis
Item Description:	Includes bibliographical references and index
Physical Description:	XIII, 354 S. Ill., graph. Darst. 1 CD-ROM
ISBN:	9781904761648 190476164X

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MARC


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adam_text	Contents Preface xiii Sustainability in the cereals supply chain 1 W. D. Rae The North British Distillery Company Limited, Wheatfield Road, Edinburgh, UK New age spirit beverages - an Indian perspective 7 B. K. Maitin The UB Group, Spirits Division - Technical Centre, Bangalore, India Orange press liquor spirit: technical and economic aspects of a new distilled beverage 15 J.B. Faria, H. Rocafa Jr. and J.O. Ferreira UNE5P, Sao Paulo State University, Departamento Alimentos e Nutrigao, 14801-902, Araraquara, SP, Brazil The influence of base wine composition and quality on the style and quality of South African brandy 21 C.L.C. Snyman1 and M.G. Lambrechts2 Distell Group Ltd, PO Box 184, Stellenbosch 7599, South Africa; 2Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South Africa New characterisation tools for whiskey raw materials 29 V. H. Beaumont Pernod Richard Research Center, 94015 Creteil Cedex, France Mash rheology - Model studies to understand the distillery mashing process using the Rapid Visco Analyser 37 D. L. Goode V. H. Beaumont2, D. Quinn2 and E. K. Arendt1 Department of Food and Nutritional Sciences, National University of Ireland, University College Cork, Ireland;2 Irish Distillers Ltd, Midleton, Co. Cork, Ireland The use of NIR spectroscopy to quantify various malted barley analytes 47 P. Lockyer and A. Wardlaw Diageo Global Supply, Brand Technical Centre, Menstrie, Clackmannanshire, UK Wheat for Scotch whisky production: broadening the horizon 51 T.A. Bringhurst, R.C. Agu, J.M. Brosnan and A.L. Fotheringham The Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK Cereals for grain distilling: can wheat and other cereals ever achieve the potential alcohol production of maize? 59 R.C. Agu, T.A. Bringhurst and J.M. Brosnan The Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK 10 The influence of nitrogen content and corn size on the quality of distilling wheat cultivars 67 R.C. Agu1, J.S. Swanston2, T.A. Bringhurst1, J.M. Brosnan1, F.R. Jack1 and P.L Smith2 The Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK; Scottish Crop Research Institute, Invergowrie, Dundee, UK 11 A turbidity test for a genetic component of spirit yield in wheat 75 J. S. Swanston and P. L. Smith Scottish Crop Research Institute, Invergowrie, Dundee, UK 12 The regulation of limit dextrinase activity in malting, mashing and fermentation 81 H.R. Jenkinson, P.C. Morris and J. H. Bryce International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, UK 13 The global crisis of energy and grain 87 B. J. Hoskins and M. P. Lyons Alltech, Inc., Nicholasville, Kentucky, USA and International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, UK 14 Proteomic analysis of distillers yeast 93 R. Hansen1, A. M. Ferguson1, S.Y. Pearson2, J.M. Brosnan2, P. G. Meaden1, D. J. Jamieson1 International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, UK; 2The Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK 15 Effect on new-make spirit character due to the performance of brewer s yeast - (I) physiological changes of yeast during propagation and brewing 109 H. Yomo, Y. Noguchi and T. Yonezawa Suntory Ltd., Technical Development Center, Osaka, japan 16 Effect on new-make spirit character due to the performance of brewer s yeast - (II) various yeast strains containing commercial strains 117 Y. Noguchi, K. Urasaki, H. Yomo and T. Yonezawa Suntory Ltd., Technical Development Center, Osaka, Japan 17 The use of CO2 evolution monitoring as an indicator of yeast fermentation performance 123 S.Y. Pearson, J.W. Walker, T.A. Bringhurst and J.M. Brosnan The Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK 18 Towards improved distilling yeast: effect of wort gravity and pitching rate on fermentation performance 127 J. W. Walker, S. Y. Pearson, T. A. Bringhurst and J. M. Brosnan The Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK 19 Opportunities for improved yeast supplies in whisky and related spirits production 133 R. Munro Fermentis, Division of S.I. Lesaffre, 59703 Marcq-en-Baroeul Cedex, France 20 Application of novel yeast strains to the Scotch whisky fermentation process 139 H. B. de Amorim Neto1, S. Y. Pearson-, J. VV. Walker , G. M. Walker and J. M. Brosnan2 School of Contemporary Sciences, University of Abertay, Dundee, UK; JThe Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK 21 Speciality yeast and optimal yeast management practices for maximising fermentation efficiency in the fuel ethanol industry 145 C. L Helgoualc h Fermentis, Division of S.I. Lesaffre, 59703 Marcq-en-Baroeul Cedex, France 22 Spirit flavour release under mouth conditions 151 M. Macatelli, A. Paterson and J.R. Piggott Strathdyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, Glasgow, UK 23 From sugar to rum - the technology of rum making 159 V. Persad-Doodnath Angostura Limited, Trinidad, West Indies 24 Discrimination between rum and cachaca 169 L. G. Andrade-Sobrinho1, J. R. Piggott2 and D. W. Franco Departamento de Quimica e Fisica Molecular, Instituto de Quimica de Sao Carlos, Universidade de Sao Paulo, Sao Carlos, SP, Brazil; zStrathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, Glasgow, UK 25 Evaluation of Brazilian woods as an alternative to oak for cachaca aging in cask - their antioxidant ability 179 D. R. Cardoso1, A. M. Frederiksen2, A. A. da Silva , D. W. Franco and L. H. Skibsted2 Departamento de Quimica e Fisica Molecular, Instituto de Quimica de Sao Carlos, Universidade de Sao Paulo, Sao Carlos, SP, Brazil; -Department of Food Science, KVL, Rolighdsvej 30, Frederiksberg C, Denmark 26 Physical-chemical and sensory evaluation of Brazilian sugar cane distilled alcoholic beverage 189 P.H.A. Silva Departamento de Tecnologia deAlimentos, Universidade Federal de Vicosa, Vicosa-MG, Brazil 27 Characterising the volatile compounds in three fractions of distillates commonly recovered during sugar cane spirit processing 197 P.H.A. Siiva Departamento de Tecnologia de Alimentos, Universidade Federal de Vigosa, Vicosa-MG, Brazil 28 Sensory implications of modifying distillation practice in Scotch malt whisky production 205 F.R. Jack, J.M. Brosnan, K.A. Campbell, O. Fagnen, R.N. Fotheringham and I.C. Goodai! The Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK 29 Characterisation and differentiation of peat used in the preparation of malt for Scotch whisky production 213 B.M. Harrison 2, K.J.G. Reid , G. M. Steele and F. G. Priest2 TheScotch Whisky Research institute, The Robertson Trust Building, Riccarton, Edinburgh, UK; international Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, UK 30 Understanding and enhancing cask performance 219 K.J.G. Reid, J.M. Conner, F. Jack, M. Patterson and J. Freeman The Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK 31 Impact of brandy production processes on flavour 229 B. Colonna-Ceccaldi Pernod Ricard Research Centre, 94015 Creteil Cedex, France 32 Instrumentation of a pilot scale distillery with on line data recording to study the Cognac production process 237 G. Ferrari2, B. Galy2, A. Sommier , C. Chipeaux1 and M. Decloux1 ENSIA-UMR GENIA, Massy, France; 2Station Viticole du Bureau National Interprofessionnel du Cognac, Cognac, France 33 Esters - the most important group of flavour-active compounds in alcoholic beverages 243 G. G. Stewart International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, UK 34 Environmental solutions and threats in today s distilling industry 251 B. Higgs Diageo Pic, Elgin, UK 35 Wastewater treatment and energy recovery go hand in hand in the distilling industry 257 V. Groot Kormelinck Paques bv, 8560 AB Balk, Netherlands 36 Co-products from the distilling industry 265 R.W. Hall James Son (Grain Merchants) Ltd, Wellingborough, Northants, UK 37 Packaging materials as a source of taints 269 J.M. Conner and K.J.G. Reid The Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK 38 Proving that alcoholic beverage distillates are free from cereal, nut and milk derived allergens 277 I.C. Goodall, J.M. Brosnan, K.A. Campbell, CD. Owen, G.M. Steele and J.W. Walker The Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK 39 Authenticity indicators - enhancing consumer and brand protection 281 R. I, Aylott Diageo Pic, Brand Technical Centre, Menstrie, Clackmannanshire, UK 40 Meeting the challenges of tomorrow 289 G. Hewitt The Scotch Whisky Association, Atholl Crescent, Edinburgh, UK 41 Whisk(e)y production: raw materials, malting, cooking, mashing, fermentation and beyond 295 I.C. Goodall The Scotch Whisky Research Institute, The Roberton Trust Building, Riccarton, Edinburgh, UK 42 Gin and vodka 299 R.l. Aylott Diageo Pic, Brand Technical Centre, Menstrie, Clackmannanshire, UK 43 Shochu 305 K. Hashimoto and S. Matsumoto Sanwa Shurui Co. Ltd., Usa-shi, Oita 879-0495, japan 44 The production of Cognac 309 G. Ferrari, B. Galy, V. Dumot, and R. Cantagrel Station Viticole du Bureau National Interprofessionnel du Cognac, Cognac, France 45 Grappa: the Italian distillate 315 C. Da Porto1 and M. Longo2 1Dipartimento di Scienze degli Alimenti, Universita di Udine, Udine, Italy; -Distilleria Bonaventura Maschio S.r.L, Gaiarine (TV), Italy 46 Ouzo and raki 323 A. Varvagiannis, L. Margomenou and I. Zabetakis Laboratory of Food Chemistry, Department of Chemistry, University of Athens, Athens, Greece 47 Rum and Cachaca 327 j.B. Faria UNESP, Sao Paulo State University, Departamento Alimentos e Nutricao, 14801-902, Araraquara, SP, Brazil 48 Palinka - Hungary s national drink 335 L. Szabo Agardi Distillery, Sreiner Tanya, Hungary 49 Tequila 339 M. G. Lopez Centro de Investigacion y de Estudios Avanzados del I.P.N., Campus Guanajuato, Irapuato, Mexico 50 Education and training in the Scotch whisky industry 343 J. B. Eaton International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, UK Index 349
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spelling	Distilled spirits production, technology, and innovation ; [proceedings of the Worldwide Distilled Spirits Conference] ed. by J.H. Bryce ... 1. publ. Nottingham Nottingham Univ. Press 2008 XIII, 354 S. Ill., graph. Darst. 1 CD-ROM txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references and index Liquors Congresses Distillation Technological innovations Congresses Distilling industries Technological innovations Congresses Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Spirituosen (DE-588)4182358-8 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 2005 Edinburgh gnd-content Spirituosen (DE-588)4182358-8 s Lebensmitteltechnologie (DE-588)4034901-9 s b DE-604 Bryce, James H. Sonstige oth Worldwide Distilled Spirits Conference 2 2005 Edinburgh Sonstige (DE-588)6522156-4 oth http://www.loc.gov/catdir/enhancements/fy0904/2008383458-b.html Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0904/2008383458-d.html Publisher description HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=018643130&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis
spellingShingle	Distilled spirits production, technology, and innovation ; [proceedings of the Worldwide Distilled Spirits Conference] Liquors Congresses Distillation Technological innovations Congresses Distilling industries Technological innovations Congresses Lebensmitteltechnologie (DE-588)4034901-9 gnd Spirituosen (DE-588)4182358-8 gnd
subject_GND	(DE-588)4034901-9 (DE-588)4182358-8 (DE-588)1071861417
title	Distilled spirits production, technology, and innovation ; [proceedings of the Worldwide Distilled Spirits Conference]
title_auth	Distilled spirits production, technology, and innovation ; [proceedings of the Worldwide Distilled Spirits Conference]
title_exact_search	Distilled spirits production, technology, and innovation ; [proceedings of the Worldwide Distilled Spirits Conference]
title_full	Distilled spirits production, technology, and innovation ; [proceedings of the Worldwide Distilled Spirits Conference] ed. by J.H. Bryce ...
title_fullStr	Distilled spirits production, technology, and innovation ; [proceedings of the Worldwide Distilled Spirits Conference] ed. by J.H. Bryce ...
title_full_unstemmed	Distilled spirits production, technology, and innovation ; [proceedings of the Worldwide Distilled Spirits Conference] ed. by J.H. Bryce ...
title_short	Distilled spirits
title_sort	distilled spirits production technology and innovation proceedings of the worldwide distilled spirits conference
title_sub	production, technology, and innovation ; [proceedings of the Worldwide Distilled Spirits Conference]
topic	Liquors Congresses Distillation Technological innovations Congresses Distilling industries Technological innovations Congresses Lebensmitteltechnologie (DE-588)4034901-9 gnd Spirituosen (DE-588)4182358-8 gnd
topic_facet	Liquors Congresses Distillation Technological innovations Congresses Distilling industries Technological innovations Congresses Lebensmitteltechnologie Spirituosen Konferenzschrift 2005 Edinburgh
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