Description
The book Manufacturing Technology Hand Book of Gin, Rum, Whisky, Distillery Spirits, Brandy, Fruit Spirits, Flavours, Maturation and Blending with other Alcoholic Beverages (A Complete Hand Book on Distilled Spirits) covers Distilled Spirits, Rum, Whiskey, Manufacturing of Malt Whiskies, Processing of Grain Whisky, Grain Distillery Processing, Yeast and Fermentation, Flavour Production During Fermentation, Batch Distillation, Maturation and Blending, Cereal Based Spirit Technology, Cane Spirits, Vegetable Based Spirits and Aniseed Flavored Spirits, Brandy, Grape and Other Pomace Spirits, Fruit Spirits, Liqueurs and Their Flavorings, Plant Economics of Indian Made Foreign Liquor, Plant Economics of Alcohol from Potato, Plant Economics of Beer Industry, Plant Economics of Rectified Spirit, Plant Economics of Bottling Plant (Country Liquor), Plant Economics of Bottling of Whisky, Plant Economics of Distillery, Plant Economics of Mlanufacture of Distilled Spirits and Alcoholic Beverage, Plant Economics of Bottling Plant (Whisky, Brandy, Rum, Vodka, Gin) from Rectified Spirit/ENA, Plant Economics of Grain Based Alcohol Distillery.
Distilled spirit, also called distilled liquor, distilled spirit fermentation and distillation process for producing whiskey (Credit. Encyclopaedia Britannica, Inc. Jalcoholic beverage (such as brandy, whisky, run, or arrack) that is obtained by distillation from wine or other fermented fruit or plant juice or from a starchy material (such as various grains) that has first been brewed. The alcoholic content of distilled liquor is higher than that of beer or wine.
The production of distilled spirits is based upon fermentation, the natural process of decomposition of organic materials containing carbohydrates. It occurs in nature whenever the two necessary ingredients, carbohydrate and yeast, are available. Yeast is a vegetative microorganism that lives and multiplies in media containing carbohydrates particularly simple sugars. It has been found throughout the world, including frozen areas and deserts.
Distilled spirits are all alcoholic beverages in which the concentration of ethyl alcohol has been increased above that of the original fermented mixture by a method called distillation. The principle of alcoholic distillation is based upon the different boiling points of alcohol (78.5oC, or 173.3oF) and water (100 0C, or 212oF). If a liquid containing ethyl alcohol is heated to a temperature above 78.5 oC but below 100 oC and the vapour coming off the liquid is condensed, the condensate will have a higher alcohol concentration, or strength.
The book contains the following 26 chapters on distilled Spirits, Rum, Whiskeys, Manufacturing of Malt Whiskies, Processing of Grain Whisky, Grain Distillery Processing, Yeast and Fermentation, Flavour Production During Fermentation, Batch Distillation, Maturation and Blending, Other Cereal Based Spirits, Cane Spirits, Vegetable Based Spirits and Aniseed Flavored Spirits, Brandy, Grape and other Pomace spirits, fruit spirits, liqueurs and their Flavourings, Plant Economics of Indian Made Foreign Liquor, Plant Economics of Alcohol From Potato, Plant Economics of Beer Industry, Plant Economikcs of Rectified Spirit, Plant Economics of Bottling Plant (Country Liquor), Plant Economics of Bottling of Whisky, Plant Economics of Distillery, Plant Economics of Manufacture of Dikstilled Spirits and Alcoholic Beverage, Plant Economics of Bottling Plant (Whisky, Brandy, Rum, Vodka, Gin) from Rectified Spirit/ENA, Plant Economics of Grain Based Alcoholic Distillery.
DISTILLED SPIRITS
Gin
Unique Bombay Sapphire Distillation Process
Intinct
Simplified diagram showing the production of compound of compound gin
Example recipe for compound gin
Juniper (Juniperus communis)
Recipes
Basic Gin
British Gin
Cordial Gin
Cordial Gin
Fine Gin
London Gin
Basic Geneva
Plain Geneva
Fine Geneva (highly recommended)
English Geneva
Botanical names
Ternivka (Sloe Vodka)
Damson Gin
Pacharan is a Spanish liqueur
Production
Botanicals used in production of gin
RUM
Grades
Production method
Aromatic Compounds Present in Molasses
Pre treatments
Clarification
Dilution with water and nutrient addition
Composition of the Mash after Molasses Pretreatments
Fermentation Conditions
Yeast
yeasts Isolated from Molasses or Cane Juice
Desirable Properties of Distilling Yeast
Fermentation Rate and Efficiency
Embden Mayerhof Pamas Pathway of Glycolysis
Environment
Bacteria
Centrifugation
Distillation
Pot still Distillation
Continuous Distillation
Example of a 3 Distillation Column System for Rum
Aging
Oak Wood for Maturation
Contribution of Oak to the Aroma of Rum
Compounds Identified in Oak Wood
Reactions of Lignin components During Storage in 60% Ethanol Solutions
Flavor of Rum
Higher Alcohols
Pathways for Lignin Derived Compounds Formation
Diagram of the Formation of Higher Alcohols in Yeast Cells
Higher Alcohols in Rum
Organic Acids
Esters
Fatty Acids Present in Rum
Aromatic and other Carboxylic Acids Identified in Rum
Esters of Aliphatic Monocarboxylic Acids in Rum
Carbonyl Compounds
Carbonyl Compounds in Rum
Acetals
Formation of Acetal
Phenols
Volatile Phenols Identified in Rum
Odor Perception
Persistence of Odors
In cusine
WHISKEYS
Irish Whiskey
Five basic categories of Irish whiskey
The Whiskeys of America
Bourbon and Tennessee Whiskey
The six most aroma active compound of Bourbon whiskey
Anatomy of a whiskey cask and close up sketch of a stave top, showing where the cask head fits
American Rye and Corn Whiskies
Whiskies from Other Countries
Canada
Japan
Idia
Classification of Indian made whisky
Europe
MANUFACTURING OF MALT WHISKIES
Raw materials and processing
Air
Water
Water sourcing
Methods of pre treatment of water
Sources of water and their characteristics
Required characteristics of water for a malt whisky distillery supply characteristics
Methods of pre treatment of water
Process of sterilizing water
Water usage
Production (mashing) water
Product water
Entry routes of production water
Process water
Service water
Water conservation
Procurement of Barley
Ways of reducing water usage in malting and malt distilling
Barley harvesting and drying
Storage, cleaning and grading of Barley
Quality control
Control of barley variety
Control of barley storage, cleaning and grading
Control of viability
Control of domancy
Control of pregermination
Control of total nitrogen content and corn size, and extract prediction tests
Peat
Malting Technology
Steeping of barley
Barley grain structure
Germination
Science of germination
respiration and growth
Moisture control
Fermentability
Technology of germination
Separate steeping, germination & kilning
Combined germinating and kilning vessels
Combined steeping, germination and kilning vessels
Kilning
Science of kilning
Sulphur dioxide
Nitrosamines
Flavours
The effect of kilning on malt bacteria
Yeast nutrients
Malt rootlets (culms)
The technology of kilning
Separate kins
GKV and SKGV kilns
Nitrosamine control
Peating
Malt
Malt specification for Scotch malt whisky
Moisture
Friability
Typical malt distilling malt specification
Fermentability
Phenols
Sulphur dioxide and nitrosamines
Milling, mashing and wort recovery
The science of milling, mashing and wort recovery
Technology of milling, mashing & wort recovery
PROCESSING OF GRAIN WHISKY
Raw materials
Maize
Wheat
Wheat specifications
Wheat breeding
Barley
GRAIN DISTILLERY PROCESSING
General overview of process and principles
Processing options used in Scotch whisky grain distilleries
The main features of what might be regarded as a typical grain distillery process
Starch structure
Gelatinization
Composite photograph showing the phase changes that occur in cereal starch granules as they undergo gelatinization
A schematic representation showing the main features of a pasting curve produced by a Rapid Visco Analyser
The cooking process
Milling
Cooking
Principles of cooking
Cooking in the grain distillery
Range of cooking conditions operated at different Scotch grain whisky distilleries
Blow down and retrogradation
Retrogradation of starch
Problems with cooking
Conversion
Principles of conversion
Starch hydrolysis
Degradation of starch by a and B amylase
Proteolysis
Wort separation
Future developments
Wort filtration in a grain distillery
YEAST AND FERMENTATION
Yeast for alcohol fermentation
Yeast biochemistry
Products of yeast fermentation
Fermentability of wort
Yeast structures
Principal structures of an aerobically grown cell of distilling yeast Saccharomyces cerevisiae
BS, bud scar, CW cell wall, CM cytoplasmic membrane (cell membrane), Mt. mitochondrion, N nucleus, V. vacuole
Carbohydrate metabolism
Approxijmate sugar composition of all malt wort, expressed as percentage of total carbohydrate
Transport of fermentable sugars into Saccharomyces cerevisiae F fructose G, glucose, GP, glucose phosphate, M2 maltose M3 maltotriose
S, sucrose, CW cell wall CM, cytoplasmic membrane
Summary of Embden Meyerholf Parnas metabolic pathway
Nitrogen metabolism
Classification of amino acids by their rate of absorption from wort
Biosynthesis of amino acids or higher alcohols by Saccharomyces cerevisiae, Pathways generate an excess of ATP or oxidized NAD
Structural relationship between amino acids and higher alcohols
Relationship of valine biosynthesis to formation of isobutanol and diacetyl.
Fatty acid and ester production
Sulphur metabolism
Formation of esters by recycling of coenzyme A
Formation of esters and fatty acids as byproducts of yeast growth
oxygen metabolism
Formation of sulphur compounds as byproducts of synthesis of sulphur containing amino acids
FLAVOUR PRODUCTION DURING FERMENTATION
Factors affecting ester and higher alcohol production by yeast
Cultivation of distillery yeast
Rotary vacuum dryer for filtration of distillery yeast
Progress of fermentation
Design of fermentation vessels
Yeast quantity and quality
Production of carbon dioxide
BATCH DISTILLATION
Design of distillery
Heating source
Pot
Still design configuration
Swan neck
head
Lyne arm
Worm tub or condenser
Spirit safe
MATURATION AND BLENDING
Cooperage oak wood
Structure of wood
Cask manufacture
Timber processing
Stave cuts in timber processing
Bourbon cask construction
Sherry cask construction
Heat treatment chemistry
Degradation of wood polymers to yield flavour compounds
Destruction of resinous or unpleasant aroma in the wood
Production of a iayer of active carbon on the inner surface of casks
Control of heat treatment
Cask regeneration
Scotch whisky maturation
Maturation reactions
Additive activity
Subtractive activity
Evaporation
Adsorption/degradation by char
Chemical degradation
Masking
Cask types
Maturation in new charred casks
Maturation in ex sherry casks
Maturation in ex-bourbon casks
Maturation in refill casks
Maturation in regenerated caska
Other maturation variables
Maturation time
Fill strength
Warehousing
Warehouse types
Environmental conditions and evaporative losses
Effects on quality
Wood policy
Blending
Why blend
What does blending involve
The flavour specialist
The role of malt whiskies in the blend
The role of grain whiskies in the blend
Ratio of grain to malt whisky
Assessment of whiskies to be used in the blend
Strategy
Practicalties of blending
Innovation
Blending of whiskies other than Scotch
CEREAL BASED SPIRITS TECHNOLOGY
Akvavit (Aquavit) and Vodka
Formulations for (a) Akvavit and (b) flavoured vodka
Asian Grain Spirits
Distilled Spirits of China, Korea and Japan
Chinese Liquors
Basic outline of Chinese liquor manufacture
Some well known Chinese liquors
Japanese Shochu and Related Spirits
Types of shochu
Korean Soju and Related Spirits
Mechanism for the conversion of ferulic acid in awamori and Shochu
CANE SPIRITS, VEGETABLE BASED SPIRITS AND ANISEED FLAVORED SPIRITS
Arrack, Mezcal and Tequila
Simplified scheme for the production of mezcal and tequila
Aniseed flavored Spirits
Simplified diagram for the production of ouzo
BRANDY
The Base (Rebate) Wine
Requirements set for quality wine that is to be used as pot still brandy
Compounds that Influence the Quality of Brandy
The Distillation
Pot still setup for batch distillation
Double pot still at the University of Stellenbosch, South Africa for small scale continuous or batch distillation (b) Close up of boiler, showing oil heater unit below and condenser on the left
The First Distillation (Brouillis Production)
The Second Distillation (La Bonne Chauffe)
Effects of Distillation
Continuous Distillation
Coopering & Maturation
Compounds that can be extracted from oak extracted from oak during the maturation of brandy
Blending
Cognac
Armagnac
Other Brandies
Spain and Other Souther European Countries
The United States
South Africa
Pisco
Quality Control in Brandy Production
GRAPE AND OTHER PO9MACE SPIRITS
Production of Pomace Spirits
Types of Pomace Spirits and Sensory Characteristcs
FRUIT SPIRITS
Apple and Pear Spirits
Cider spirit and Calvados stil
Other Fruit Spirits
LIQUEURS AND THEIR FLAVORINGS
Fruit and Fruit Flavored Liqueurs
Examples of fruit liqueurs and liqueurs of the Curacao type
General scheme for fruit liqueur and fruit flavoured liqueur production
General scheme for the production of a Curacao style liqueur
Flower, Herb, Spice and Bitter Liqueurs
Characteristic coumarins and psoralens in authentic limoncello liqueur
Scheme for the production of a monastery type herb liqueur
Cocoa, Coffee and Tea Liqueurs
Nut and Emulsion Liqueurs
Production and Use of Essences and Concentrates
Schematic diagram of a Soxhiet extraction device
PLANT ECONOMICS OF INDIAN MADE FOREIGN LIQUOR
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF ALCOHOL FROM POTATO
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF BEER INDUSTRY
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF RECTIFIED SPIRIT
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF BOTTLING PLANT (COUNTRY LIQUOR)
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF BOTTLING OF WHISKY
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF DISTILLERY
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF MANUFACTURE OF DISTILLED SPIRITS AND ALCOHOLIC BEVERAGE
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF BOTTLING PLANT (WHISKY, BRANDY, RUM, VODKA, GIN) FROM RECTIFIED SPIRIT/ENA
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
PLANT ECONOMICS OF GRAIN BASED ALCOHOL DISTILLERY
Plant & Machinery
Fixed Capital
Raw Materials
Total Working Capital/Month
Total Capital Investment
Turn Over/Annum
