Distilled Spirits Science and Sustainability

by Walker, G. M.; Goodall, I.; Fotheringham, R.; Murray, D.

• ISBN13: 9781908062895
• ISBN10: 1908062894
• Format: Hardcover
• Copyright: 2012-06-01
• Publisher: Nottingham University Press

Summary

Discussing the worldwide traditions and innovations associated with the production of distilled spirits, this comprehensive reference emphasizes the importance of continuing to have a supply of high-quality raw materials as modern agricultural practices change. Covering science and sustainability issues, this fourth volume originated from the Worldwide Distilled Spirits Conference held in Glasgow in 2011 and organized by the Institute of Brewing & Distilling, Scottish Section. Tackling distilling-industry resources, yeast and fermentation, distillation advances, science behind flavors, novel analytical approaches, energy conservation, sustainable processes, future technologies, and consumer perception, this sourcebook is an essential reference for distillers, brewers, research institutes, and anyone with an interest in spirits.

Author Biography

Robert Fotheringham is the chief chemist for Chivas Brothers Limited as well as an active member of the Institute of Brewing & Distilling, and a Scottish Section Committee member. Ian Goodall is an editor of the Distilled Spirits series, a member of the Institute of Brewing & Distilling, and the former chair of the program committee for the 2011 Worldwide Distilled Spirits Conference. Douglas Murray is a member of the Institute of Brewing & Distilling, a member of its board of examiners, and a whisky judge for the International Wine & Spirit Competition. Graeme Walker is a professor of zymology, the director of the Abertay Yeast Research Group, and the author of Bioethanol and Yeast Physiology and Biotechnology. He is also an active member of the Institute of Brewing & Distilling.