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Distilled Spirits, Volume 3 by P.S. Hughes,G.M. Walker Pdf
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. The source material for this study originated in the 2008 Worldwide Distilled Spirits Conference, where hundreds of distillers from around the world gathered to share knowledge under the theme of energy, environment, and enlightenment to meet the challenges of the future. Tackling environmental issues and emphasizing the importance of high-quality distilling, this sourcebook is an essential reference for distillers, brewers, research institutes, and anyone with an interest in spirits.
Distilled Spirits is the “go-to guide for identifying the best practices and options available for distilled spirits product development. The book is a valuable reference for current and prospective distillers, including researchers in distilling and chemical engineering and students brewing and distilling programs. With an increase in the number of new start distilleries, the need for guidance on distilled spirits production has risen dramatically. This book examines the impact of raw materials and production processes on spirit quality, flavor and aroma compounds, and as indicators of poor quality. The book covers the entire production process, derivation of flavor and aroma compounds, definition of spirit quality, and identification of defects for Scotch whiskey, vodka, rum, and gin. Includes chemical methods of analysis for assessing spirit quality Presents best practices for designing and running a sensory panel Provides identification methods to determine aroma and flavor defects
Chronicles the experiences of the author, a religion reporter, and his friendships with Aldous Huxley, Gerald Heard, and Bill Wilson, three men who had profound effects on the religion and spirituality of the twentieth century.
Whisky: Technology, Production and Marketing explains in technical terms the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production, from the processing of raw materials to the fermentation, distillation, maturation, blending, production of co-products, and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to market in such a comprehensive manner and with such a high level of technical detail. Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner Includes a chapter on marketing and selling whisky Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
Handbook of Alcoholic Beverages by Alan J. Buglass Pdf
HANDBOOK OF ALCOHOLIC BEVERAGES A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages HANDBOOK OF ALCOHOLIC BEVERAGES Technical, Analytical and Nutritional Aspects At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are also covered to a significant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Appropriate for food professionals working in the development and manufacture of alcohol-based drinks, as well as academic and industrial researchers involved in the development of testing methods for the analysis and regulation of alcohol in the drinks industry. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: a simple introduction to the history and development of alcohol and some recent trends and developments. FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liqueur wines, fruit wines, low-alcohol and related beverages. SPIRITS: covers distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liqueurs. ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.
United States. Congress. House. Committee on Ways and Means
Author : United States. Congress. House. Committee on Ways and Means Publisher : Unknown Page : 100 pages File Size : 47,7 Mb Release : 2005 Category : Business & Economics ISBN : PURD:32754078643669
The Art of Distilling Whiskey, Moonshine, and Other Spirits by Bill Owens,Alan Dikty Pdf
The Art of Distilling Whiskey Moonshine and Other Spirits is an encyclopedic guide to the thousand-year history and dynamic future of the distillation of whiskey, vodka, gin, rum, brandy, and more. This carefully researched book will give the reader a comprehensive understanding and appreciation of just what is actually in those bottles on the back bar. The variety of labels and colors of glass behind your local watering hole are just as varied as the processes it takes to get liquid into those bottles. Distilling spirits has been an art form for centuries and is still alive and well today. This book shows how the basic ingredients-water and grain-are transformed into a full range of superb, timeless liquors and even moonshine. Most other books on spirits chronicle the historical side of distilling or focus on the flavors of various vintages, but in this book, the actual craft of distilling is covered in depth. Readers will find a thorough examination of distilling techniques along with information on the varieties of stills and equipment used to create these exquisite libations. Whether you are an industry professional, a novice, or simply appreciate a fine dram, this will be a valuable addition to your home collection.