Distilled Spirits

A thorough guide to the best practices and options available for improving distilled spirits product development and production processes

Annie Hill (Edited by), Frances Jack (Edited by)

9780128224434, Elsevier Science

Paperback, published 21 February 2023

356 pages
22.9 x 15.2 x 2.3 cm, 0.45 kg

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.

1. Whiskey 2. Vodka 3. Rum and Cachaca 4. Gin 5. Baijiu 6. Soju 7. Shochu 8. Tequila and Mescal 9. Brandies and Grape Spirits 10. Quality Control: Methods of Analysis 11. Quality Control: Sensory Analysis 12. Sustainability: CO2 production, Energy, Waste

Subject Areas: Food & beverage technology [TDCT]