Distilled Spirits
- 1st Edition - February 13, 2023
- Imprint: Academic Press
- Editors: Annie Hill, Frances Jack
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 2 4 4 3 - 4
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 2 4 4 4 - 1
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 cu… Read more
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Request a sales quoteDistilled 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
R&D, Professionals in the beverages/distilling industry; beverages quality managers
- Cover Image
- Title Page
- Copyright
- Table of Contents
- Contributors
- Preface
- Acknowledgments
- Chapter 1 Whisk(e)y
- 1.1 Introduction
- 1.2 Raw materials
- 1.3 Whisk(e)y production
- 1.4 Blending
- 1.5 Prebottling processes
- 1.6 Quality
- 1.7 Future
- References
- Chapter 2 Vodka
- 2.1 Introduction
- 2.2 Production
- 2.3 Quality
- 2.4 Future
- References
- Chapter 3 Rum and cachaça
- 3.1 Introduction
- 3.2 Raw materials
- 3.3 Yeast and other micro-organisms
- 3.4 Production process
- 3.5 Filtration, standardization, and bottling
- 3.6 Quality
- 3.7 Future
- References
- Chapter 4 Gin
- 4.1 Introduction
- 4.2 Raw materials
- 4.3 Gin production
- 4.4 Quality
- 4.5 Future
- References
- Chapter 5 Baijiu
- 5.1 Introduction
- 5.2 Production of Baijiu
- 5.3 Quality: Flavor chemistry of Baijiu
- 5.4 Future
- References
- Chapter 6 Soju
- 6.1 Introduction
- 6.2 Distilled spirit industry in Korea
- 6.3 Raw materials
- 6.4 Soju production process
- 6.5 Pot distilled Soju
- 6.6 Diluted (blended) Soju
- 6.7 Quality
- 6.8 Future
- References
- Website Links
- Chapter 7 Shochu
- 7.1 Introduction
- 7.2 What is shochu?
- 7.3 What is koji?
- 7.4 History and geography of shochu production
- 7.5 Shochu market
- 7.6 The shochu production process
- 7.7 Quality: Flavors of shochu
- 7.8 Future
- References
- Chapter 8 Mezcal and Tequila
- 8.1 Introduction: A culturally historical family of agave-based distilled beverages
- 8.2 Of Mexico, maguey-agave, and mezcal
- 8.3 Agave storage carbohydrates: Fructans, agavins, and a note on methanol
- 8.4 The production of mezcal
- 8.5 Tequila -- Introduction and Production
- 8.6 The production of tequila
- 8.7 A mess of mezcals—A few other better-known types: Bacanora, raicilla, and introducing sisal
- 8.8 Microbiology and mezcal/tequila
- 8.9 The maturation of tequila and other mezcals
- 8.10 Quality
- 8.11 Summary
- 8.12 Future
- References
- Addendum References
- Chapter 9 Brandies, grape spirits, and fruit distillates
- 9.1 Introduction
- 9.2 Un-matured grape spirits: Eau de vie, grappa, pisco, and neutral spirits
- 9.3 Matured grape spirits: Cognac, Armagnac, and world brandies
- 9.4 Fruit brandies
- 9.5 Quality: analytical and technical considerations for fruit distillates
- 9.6 Future
- References
- Chapter 10 Quality control: Methods of analysis
- 10.1 Introduction
- 10.2 Compliance
- 10.3 Safety
- 10.4 Flavor
- 10.5 Authenticity
- 10.6 Summary
- References
- Chapter 11 Quality control: Sensory evaluation
- 11.1 Background
- 11.2 Sensory perception and modalities
- 11.3 Best practices
- 11.4 Sample presentation
- 11.5 Understanding acceptable liquid variation
- 11.6 Sensory assessors, screening, training, and calibration
- 11.7 Methods
- 11.8 Evaluation points in the process
- 11.9 Looking to the future
- 11.10 Additional resources
- References
- Chapter 12 Sustainable distilling: CO2 emissions, energy decarbonization, and by-products
- 12.1 Introduction
- 12.2 Sustainability: goals and ambitions
- 12.3 Life cycle assessment of distilled spirits
- 12.4 Greenhouse gas emissions
- 12.5 Energy decarbonization and net zero emissions
- 12.6 Sustainability and by-products
- 12.7 Sustainability, product quality, and conclusions
- References
- Distilling glossary
- Index
- Edition: 1
- Published: February 13, 2023
- Imprint: Academic Press
- No. of pages: 356
- Language: English
- Paperback ISBN: 9780128224434
- eBook ISBN: 9780128224441
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Annie Hill
Dr Annie E. Hill is Associate Professor and Programme Director for the MSc/Postgraduate Diploma in Brewing & Distilling by Distance Learning at the International Centre for Brewing & Distilling at Heriot-Watt University, Edinburgh. Research interests currently involve distilled spirits production with a focus on microbiological aspects including fermentation and distillery microflora. Within teaching, Annie is Course Director for a range of Undergraduate and Postgraduate programmes covering microbiology, biochemistry and industrial practice, and has supervised over 170 MSc projects.
Annie regularly reviews articles within brewing/distilling microbiology for the Institute of Brewing and Distilling, the American Society of Brewing Chemists, Foods, Fermentation, Food Control, and Critical Reviews in Biotechnology, and is an Editorial Board Member for the American Society of Brewing Chemists and Journal of Distilling Science. She is the editor of Brewing Microbiology and co-editor of Distilled Spirits.
Affiliations and expertise
Associate Professor, International Centre for Brewing and Distilling, Heriot-Watt University, UKFJ
Frances Jack
Frances Jack is a Senior Scientist at the Scotch Whisky Research Institute (SWRI) where she specialises in research into whisky flavour and sensory evaluation. Working closely with industry, she spends time understanding industry priorities to make sure that the research that SWRI carries out aligns with the needs and challenges faced by Scotch Whisky producers. Frances has a background in Food Science and a PhD in sensory method development, both from the University of Strathclyde in Glasgow. She also has a Diploma in Distilling, is a Fellow of the Institute of Brewing & Distilling, and has published widely on sensory and whisky related topics.
Affiliations and expertise
Senior Scientist, Scotch Whisky Research Institute (SWRI), Edinburgh, Scotland, UKRead Distilled Spirits on ScienceDirect