Cover -- Copyright -- Contents -- Sugar cane for potable and fuel ethanol -- Summary -- Sugar cane - a suitable crop for fermentation processes -- Cachaça - the Brazilian distilled spirit -- Traditional cachaça -- Fuel ethanol - a renewable energy source for transportation in Brazil -- References -- Going against the grain: food versus fuel uses of cereals -- Historic trends in commodity supply and prices -- Demand for biofuels -- Ethanol production -- Corn biorefineries -- Advances in maize biotechnology -- Limitations to biofuel production from corn -- Concluding remarks -- References -- Conversion factors used -- Advanced enzymatic pre-treatment for High Gravity Fermentation -- Enzymes and characteristics -- Test results obtained with the new enzyme Viscoferm: laboratory studies -- Test results obtained with Viscoferm: industrial results and experience -- Benefits of the advanced enzymatic pre-treatment -- Recommendations for conducting successful HGF -- Conclusions -- References -- Growing sustainability in the wheat supply chain -- United Kingdom Cereal Supply - An "Enlightened" Supply Chain -- Spreading enlightenment on distilling wheat -- Seeding the future of distilling wheat -- UK distilling wheat - a sustainable future? -- Acknowledgements -- References -- Genetics of barley quality -- Barley improvement -- Genetic analysis -- Modern genetic marker technologies -- Dissecting malting and distilling quality in bi-parental cross populations -- Correlating quality with molecular markers in germplasm collections -- Application of genetics in barley varietal improvement -- References -- Mobilisation of energy reserves in barley grains during imbibition of water -- Materials and methods -- Results -- Conclusions -- Acknowledgements -- References -- The effects of lactic acid bacteria on the sensory characteristics of new-make Scotch whisky.

Methods -- Results -- Conclusions -- References -- Developments in vodka production -- Vodka markets -- European and Russian regulations on vodka -- Production of vodka -- Vodka fermentations -- Quality and authenticity of vodka -- Conclusions -- Acknowledgements -- References -- Use of terpene-producing yeasts in brandy production -- The Muscat flavour -- Construction of a terpene-producing yeast strain -- Industrial trials -- Terpenes chiral analysis -- Conclusion -- Acknowledgements -- References -- Management of yeast issues in Cognac region -- Managing fermentation kinetics -- Optimising quality -- Conclusion -- References -- Tequila: a peculiar spirit from a peculiar source -- Tequila is a global spirit from very local Mexican plant -- Supply-demand cycles in the tequila industry -- Research as source for alternatives -- Reproduction, genetic diversity and epidemics -- Agave carbohydrates, carbon metabolism and drought stress tolerance -- Conclusion -- Bibliography -- The microbiology and biotechnology of rum production -- The process of rum production -- The microbiology of rum production -- Conclusions -- References -- Acknowledgements -- Potential of Blanquilla pear variety to produce pear spirits: influence of the raw material on the final quality of the spirits -- Materials and methods -- Results and discussion -- References -- Distller's Yeast Discussion Forum -- Academic type questions -- Industrial type questions -- New build distilleries - challenges of sustainability -- Background -- Project objectives -- Environmental -- Options for delivering capacity -- Location -- The solution -- Roseisle Distillery -- Project Forth -- Challenges -- Summary -- Anaerobic treatment of distillery and brewery wastewaters -- Treatment of distillery wastewater -- Treatment of brewery wastewater -- Conclusions -- Acknowledgements -- References.

Anaerobic treatment and biogas production from stillage at a bourbon whisky distillery: a full scale project profile of a sustainable alternative for stillage management -- Introduction and background -- Summary of preliminary testing conducted -- Full scale treatment system design -- System performance during start-up -- Conclusions and discussion -- Effective treatment of distillery wastewater using membrane bio-reactor (MBR) technology -- Crossflow MBR vs. submerged system -- Development of low energy crossflow MBR -- Cross-flow MBR pilot trials at Glenallachie Distillery -- Future perspectives -- Process developments for distillery co-products -- Is there a co-product market? -- Are we extracting true co-product values? -- Biomass energy -- Engineering advances in evaporation and drying -- Modern evaporator performance -- Superheated steam dryer technology -- DDGS and Biomass combustion -- Summary -- Acknowledgements -- References -- Biological treatment of distillery effluents comprising anaerobic processes -- Management of stillage -- Anaerobic effluent treatment -- Conclusions -- References -- Distiller's spent grains: a substrate for bioethanol? -- Materials and methods -- Results and discussion -- Acknowledgements -- References -- Energy savings using on-line multivariate distillation monitoring -- Introduction -- Pilot plant -- Modelling and simulation -- Multivariate process monitoring -- Conclusions -- References -- Fuzzy logic in the distillation process -- Introduction -- Real distillery model -- Identification of the process -- Fuzzy controller design -- Control system -- Supervisory fuzzy controller - future development and implementation -- Conclusion -- References -- Cachaça production through double distillation technique -- Introduction -- Material and methods -- Results and discussion -- Conclusions -- Acknowledgements.

References -- Noise, vibration and lighting in the workplace -- Noise in the workplace -- Vibration in the workplace -- Workplace lighting -- Conclusions -- References -- The bioremediation of copper from distillery wastewater using indigenous microbes -- Material and methods -- Results -- Discussion and conclusion -- References -- Benefits of enzymatic pre-treatment of intact yeast cells for anaerobic digestion of distillery pot ale -- Materials and methods -- Results and discussions -- Conclusions -- Acknowledgements -- References -- The microbiology and biotechnology of rum production -- The process of rum production -- The microbiology of rum production -- Conclusions -- References -- Installation and use of an environmentally controlled experimental maturation facility -- Construction and use -- Initial trials -- Current and future work -- Emerging ingredients - adding newer dimensions to alcoholic beverages -- Perceived consumer insights -- The beverages market trend -- Conclusion -- Acknowledgements -- References -- Web resources -- The new American craft distiller -- Renaissance of malt distilling in Tasmania (Australia) -- The early days - a brief history -- The whisky renaissance - modern era -- Environmental -- Peating -- Summary -- Literature referred to in the composition of this overview -- Structure of ethanol-water systems and its consequences for flavour -- Solution properties -- Influence of solutes -- Aroma and taste -- Conclusions -- Acknowledgements -- References -- The influence of wood species of cask on matured whisky aroma - the identification of a unique character imparted by casks of Japanese oak -- Materials and methods -- Results and discussion -- Conclusions -- Acknowledgements -- References -- New highly aromatic products and distillates from smoked malt -- Goals -- Materials and methods -- Results and discussion.

Summary -- References -- Reactive oxygen scavenging ability of whisky -- Materials and methods -- Results and discussion -- Conclusions -- References -- 2-Acetyl-1-pyrroline, a contributor to cereal and feinty aromas in Scotch whisky -- Materials and methods -- Results and discussion -- Conclusions -- Acknowledgement -- References -- The role of water composition on malt spirit quality -- Characterisation of industrial process waters -- Analysis of new make spirits produced using industrial process waters -- Production of new-make spirit using artificially spiked waters -- References -- Characteristics of the production and flavour of sweet potato shochu -- How to make shochu -- The points in sweet potato processing -- The ingredients of sweet potato shochu -- How to drink sweet potato shochu -- Alcohol and cardiovascular health -- Definition of moderate and heavy drinking -- Alcoholic cardiomyopathy -- Arsenic-beer drinkers' disease -- Cobalt-beer drinkers' disease -- Cardiovascular beriberi -- Hypertension -- Arrhythmias -- Stroke -- Coronary heart disease (CHD) -- Advice about drinking -- References -- Scotch whisky: Threats and opportunities -- Economic recessions -- So is there a solution? Are there opportunities? -- Cereal costs and fuel costs -- Definitions and innovation -- Conclusion -- Reference -- Tradition and authenticity - where marketing and production meet -- References -- The CEOs Panel -- Index.