Distilled Spirits: Tradition and Innovation provides an appraisal of innovation within the spirits industry that gives, today's consumer, drinks of the flavor and quality demanded. The theme of innovation coupled with tradition runs throughout the book.

The chapters focus on traditioin and innovation in the distilled spirits industry with a focus on the efficient production of spirits, and developments in flavor and marketing of spirits and spirit based products. The emphasis on the customer for distilled spirits continues in chapters 5 to 9 which describe the definitions of spirits with particular reference to whisky, gin and vodka. Technical analysis to ensure the authenticity of distilled spirits are described. It then looks at the use and potential of recent technological innovations. The final chapters review the state of distilling around the world.

Distilled Spirits: Tradition and Innovation shows how the production of distilled spirits throughout the world is a remarkable balance between tradition and innovation. A must-have reference for those in the beverage technology industry!

Contents

1. Tradition and Innovation in the Scotch Whisky Industry
2. Developments in Aniseed Products in Continental Europe
3. Herbs and Spices as Flavorings in the Distilling Industry
4. Changing Perceptions in Marketing Spirits
5. The Scotch Whisky Association - Levelling the Playing Field and Protecting the Category
6. New Methods for Detecting Counterfeit or Adulterated Whiskies
7. The Application of Stable Carbon Isotope Ratios to the Authentication of Scotch Whisky
8. Gin and Vodka: Problems and Prospects
9. Sensory Assessment of Gin Flavor
10. New Technological Opportunities in Distilling Raw Materials
11. Optimising the Fermentability of Wort in a Distillery - The Role of Limit Dextrinase
12. The Effect of Distillery Backset on Hydrolytic Enzymes in Mashing and Fermentation
13. The Role of the Rapid Visco Analyzer (RVA) in Minimizing Distillery Processing Problems
14. The Influence of Brewers' Yeast on the Quality of Malt Whisky
15. Monitoring and Controlling of Whisky Fermentation
16. The Importance of Metal Ions in Ethanolic Fermentations
17. Measurement of Alcohol in Pot Still Run-Off Using Ultrasonic Sound Velocity
18. The Development of Spirits Produced in Japan and Other East Asian Countries
19. Fuel Ethanol: The Current Global Situation - Lessons for the Beverage Industry
20. Evolution of Ethanol Fermentation in Brazil
21. Indian Whiskies - An Overview
22. Modelling the Maturation of Scotch Whisky in Hot Climates
23. Understanding Flavor Development in Scotch Whisky
24. New-Make Malt Spirit Quality: A Statistical Approach
25. Stabilized Powdered Flavor Standards for use in Training and Validation of Tasters of Distilled Spirits
26. The Contribution of MMFDS to the Flavor of Scotch Whisky
27. Lactic Acid Bacteria and the Scotch Whisky Fermentation
28. Contribution of Bacterial Microflora in Malt Whisky Quality
29. Rum - The Commercial and Technical Aspects
30. The Quality Challenge: Cachaca for Export in the 21st Century
31. Dimethyl Sulphide and the Sensory Characteristic Defect of Cachaca Distilled in the Absence of Copper
32. Evaluation of Brazilian Woods as an Alternative to Oak for Cachaca Aging: Sensory Evaluation
33. The Renaissance of American Bourbons: Developments and Technical Challenges of the Production of Premium Bourbon Distillates by Batch Distillation
34. The Distilled Spirits Industry: Where to Now?

Index

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