Distilled Spirits IV
Nottingham University Press (Verlag)
978-1-908062-89-5 (ISBN)
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The distilled spirits industry is rapidly embracing new scientific and technological discoveries to save energy and water and to protect the environment. Science and sustainability issues are covered in this book which originated from the Worldwide Distilled Spirits Conference held in Glasgow Edinburgh in the Autumn of 2011 and organised by the Institute of Brewing & Distilling, Scottish Section. 350 international delegates at that conference discussed key challenges facing the modern distilling industry under the themes of Science & Sustainability. These topics are comprehensively discussed in these proceedings with 55 chapters dealing with distilling industry resources, yeast and fermentation, distillation advances, science behind flavours, novel analytical approaches, energy conservation, sustainable processes future technologies and consumer perception.
This book is the fourth 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, the second published in 2008 described how the distilled spirits industry is changing rapidly to meet the demands of globalisation and the fourth published in 2010 covered the themes of energy, environment and enlightenment.
Graduated with a BSc in Brewing & Biochemistry in 1975 and completed his PhD in Yeast Physiology (1978) both from Heriot-Watt University, Edinburgh. He was conferred DSc by Abertay University in 2004. Professor Walker's professional career has included: Royal Society/NATO Postdoctoral Fellow at Carlsberg Foundation, Copenhagen; Lecturer (Biochemistry) at Otago University, New Zealand; lecturer (Biotechnology) at Dublin City University; visiting Professor at Case Western Reserve University in Cleveland, USA; Senior Lecturer (Microbiology) and Reader (Biotechnology) at Dundee Institute of Technology and the University of Abertay Dundee. He acts as Guest Lecturer at the Siebel Institute/World Brewing Academy (Chicago), the Scandinavian Brewing School (Copenhagen) and the Polish Fermentation and Brewing school. He is an active member (and Fellow) of the Institute of Brewing & Distilling (since 1973, and past Scottish Section Committee member), American Society of Brewing Chemists and Scottish Microbiology Society (past/founding Convenor). He was Chair of the Scientific Programme Committee for the Worldwide Distilled Spirits Conference (organised by the IBD Scottish Section, September 2008) and was on the WDSC 2011 Committee. He is a member of the editorial board of Antonie Van Leeuwenhoek, Journal of the Institute of Brewing and The Journal of the American Society of Brewing Chemists and is a Federation of European Microbiologists (FEMS) Council Delegate. He is currently Professor of Zymology and director of the Abertay Yeast Research Group. He has published over 200 articles in journals, books, and conference proceedings and has also authored the textbooks Bioethanol (2010) and Yeast Physiology and Biotechnology (1998). Prof. Walker acts in a consulting capacity for international brewing, distilling and yeast biotechnology companies. Graduated with a BSc Hon in Brewing & Microbiology in 1990 from Heriot-Watt University, Edinburgh. He is an active member of the Institute of Brewing & Distilling and is a current Scottish Section Committee member. He was a member of the Scientific Programme Committee for the 2008 Worldwide Distilled Spirits Conference (organised by the IBD Scottish Section), and was the chairman of the WDSC 2011 Committee. He is currently chief chemist for Chivas Brothers Limited (part of the Pernod-Ricard Group). Honours Degree in Chemistry. Has spent all his working life working in the distilled beverage industry. Initially working in laboratory, progressed to process chemist then quality manager within Scottish Grain Distillers where he learned about the production of Grain Distilling. Moving on to work in a malt distilling setting by leading a group to technical specialists. In this role implemented quality systems such as ISO 9000 into the business. Developed knowledge of Malt Whisky, matling barley, maturation and blending. During this period worked on developing manuals in relation to the whisky production business. At the end of this period became recognised authority on all aspects of the spirit production process. This skill set has been used to great effect as a brand ambassador, master distiller and master blender. His current role has used his knowledge of Scotch Whisky and now working out of Diageo's Global Technical Centre assists the production and quality of Diageo's extensive spirits portfolio world wide. Currently a member of the Institute of Brewing and Distilling. Member of the IBD board of examiners, whisky judge for the IWSC. Chair of the programme committee for the 2011 Worldwide Distilled Spirits Conference.
Table of Contents PART 1 DISTILLING INDUSTRY RESOURCES PART 2: YEAST & FERMENTATION PART 3: DISTILLATION PART 4: SCIENCE BEHIND FLAVOURS PART 5 ANALYTICAL ASPECTS PART 6: ENERGY FOCUS PART 7: SUSTAINABILITY FOCUS PART 8: FUTURE TECHNOLOGY PART 9: CONSUMER PERCEPTION
| Erscheint lt. Verlag | 1.6.2012 |
|---|---|
| Reihe/Serie | Distilled Spirits |
| Zusatzinfo | 130 black & white illustrations |
| Sprache | englisch |
| Maße | 216 x 280 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Getränke |
| Technik ► Elektrotechnik / Energietechnik | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-908062-89-4 / 1908062894 |
| ISBN-13 | 978-1-908062-89-5 / 9781908062895 |
| Zustand | Neuware |
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