Distilled Spirits: Science and Sustainability
This book is the fourth in a series published by Nottingham University Press, and represent the proceedings of the Worldwide Distilled Spirits Conference held in Glasgow, September, 2011
||Nottingham University Press
The distilled spirits industry is rapidly embracing new scientific and technological discoveries to save energy and water and to protect the environment. Science and sustainability issues are covered in this book which originated from the Worldwide Distilled Spirits Conference held in Glasgow Edinburgh in the Autumn of 2011 and organised by the Institute of Brewing & Distilling, Scottish Section. 350 international delegates at that conference discussed key challenges facing the modern distilling industry under the themes of Science & Sustainability. These topics are comprehensively discussed in these proceedings with 55 chapters dealing with distilling industry resources, yeast and fermentation, distillation advances, science behind flavours, novel analytical approaches, energy conservation, sustainable processes future technologies and consumer perception.
This book is the fourth in a series of proceedings published by Nottingham University Press - the first, in 2004 described how production of distilled spirits throughout the world is a remarkable balance between tradition and innovation, the second published in 2008 described how the distilled spirits industry is changing rapidly to meet the demands of globalisation and the fourth published in 2010 covered the themes of energy, environment and enlightenment.
Table of Contents
PART 1 DISTILLING INDUSTRY RESOURCES
PART 2: YEAST & FERMENTATION
PART 3: DISTILLATION
PART 4: SCIENCE BEHIND FLAVOURS
PART 5 ANALYTICAL ASPECTS
PART 6: ENERGY FOCUS
PART 7: SUSTAINABILITY FOCUS
PART 8: FUTURE TECHNOLOGY
PART 9: CONSUMER PERCEPTION