The distilled spirits industry is rapidly embracing new technologies to save energy, protect the environment and embrace new scientific approaches to improve efficiencies. These issues are covered in this book which originated from the Worldwide Distilled Spirits Conference held in Edinburgh and organised by the Institute of Brewing & Distilling, Scottish Section. 350 international delegates at that conference discussed key scientific and technological challenges facing the modern distilling industry under the main themes of: Energy, Environment and Enlightenment. These topics are comprehensively discussed in these proceedings with 50 chapters dealing with raw materials, yeast and fermentation, energy conservation, co-product treatment, process efficiencies, impact of new technologies on flavour and consumer-product interaction.
This book is the third 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, and the second published in 2008 described how the distilled spirits industry is changing rapidly to meet the demands of globalisation.