Distilled Spirits

Front cover
Half Title
Title
Copyright
Contents
Contributors
Preface
Acknowledgments
Chapter 1 Whisk(e)y
1.1 Introduction
1.1.1 History
1.2 Raw materials
1.2.1 Cereal
1.2.2 Water
1.2.3 Yeast
1.2.4 Commercial enzymes (non-Scotch)
1.3 Whisk(e)y production
1.3.1 Malting
1.3.2 Mashing
1.3.3 Fermentation
1.3.4 Distillation
1.3.5 Maturation
1.4 Blending
1.4.1 Single Malts
1.5 Prebottling processes
1.6 Quality
1.6.1 Flavor wheel
1.7 Future
References
Chapter 2 Vodka
2.1 Introduction
2.1.1 Markets and volume
2.1.2 Definition and regulations
2.2 Production
2.2.1 Overview
2.2.2 Raw materials
2.2.3 Brewhouse operation
2.2.4 Fermentation
2.2.5 Distillation
2.2.6 Charcoal & filtration
2.2.7 Other purification methods
2.3 Quality
2.4 Future
References
Chapter 3 Rum and cachaça
3.1 Introduction
3.2 Raw materials
3.2.1 Sugarcane
3.3 Yeast and other micro-organisms
3.4 Production process
3.4.1 Must preparation from sugarcane juice or molasses
3.4.2 Fermentation process
3.4.3 Distillation
3.4.4 Aging and maturation process
3.5 Filtration, standardization, and bottling
3.6 Quality
3.6.1 Flavor profile
3.6.2 Sensorial properties
3.7 Future
References
Chapter 4 Gin
4.1 Introduction
4.1.1 History
4.1.2 Genever
4.1.3 Market
4.1.4 Regulations
4.1.5 Other styles of gin
4.2 Raw materials
4.2.1 Ethyl alcohol
4.2.2 Water
4.2.3 Botanicals and their flavors
4.3 Gin production
4.3.1 Steep infusion method
4.3.2 Multishot
4.3.3 Vapor infusion
4.3.4 Vacuum distilling
4.3.5 Distillation summary
4.3.6 Compound gin
4.4 Quality
4.4.1 Flavor defects
4.5 Future
References
Chapter 5 Baijiu
5.1 Introduction
5.1.1 The origin of Baijiu
5.1.2 The value of Baijiu
5.2 Production of Baijiu
5.2.1 Baijiu and brewing techniques
5.2.2 The unique application of Jiuqu
5.2.3 Solid-state fermentation progress
5.3 Quality: Flavor chemistry of Baijiu
5.3.1 Analysis of chemical composition
5.3.2 Characteristics of flavor compounds
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
6.5.1 A treasure trove of microbial diversity, Nuruk (Guk)
6.5.2 Traditional pot distillation still, Sojut-gori
6.6 Diluted (blended) Soju
6.6.1 Large-scale rapid fermentation of new-make spirit for diluted Soju
6.6.2 Continuous distillation of diluted Soju
6.6.3 Activated carbon filtration for purifying of new-make spirit in diluted Soju production
6.7 Quality
6.7.1 Soju flavor compounds
6.8 Future
6.8.1 Development of characteristic strains and formulation technologies on demand
6.8.2 Energy efficiency of distillation stills
6.8.3 Development of maturation materials using soil and forest resources
6.8.4 Development of matured pot distilled Soju, tradition to modern
References
Website Links
Chapter 7 Shochu
7.1 Introduction
7.2 What is shochu?
7.2.1 General overview
7.2.2 Definition according to Japanese Liquor Tax Regulations
7.3 What is koji?
7.3.1 Shochu koji
7.3.2 Enzymes in shochu koji
7.3.3 Flavors originating from koji
7.4 History and geography of shochu production
7.4.1 History (Pellegrini, 2018; Sameshima, 2020, 2004)
7.4.2 Shochu-making regions
7.5 Shochu market
7.6 The shochu production process
7.6.1 Raw ingredient processing
7.6.2 Koji-making
7.6.3 Multiple parallel fermentation
7.6.4 Distillation
7.6.5 Purification
7.7 Quality: Flavors of shochu
7.7.1 Sensory analysis
7.7.2 Volatile components
7.7.3 Musty off-flavors
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
8.3.1 Fructans
8.3.2 Methanol
8.4 The production of mezcal
8.4.1 Mezcal, artisanal, and ancestral mezcal
8.4.2 Fermentation
8.4.3 Distillation processes in mezcal production
8.4.4 Summary
8.4.5 The worm in the bottle
8.5 Tequila -- Introduction and Production
8.6 The production of tequila
8.6.1 Cooking and the hydrolysis of carbohydrates
8.6.2 Diffuser
8.6.3 Fermentation
8.6.4 Distillation
8.6.5 Maturation of tequila
8.6.6 The valorization of waste residues from the mezcal process
8.7 A mess of mezcals—A few other better-known types: Bacanora, raicilla,
and introducing sisal
8.7.1 Bacanora
8.7.2 Raicilla
8.7.3 Sisal
8.8 Microbiology and mezcal/tequila
8.9 The maturation of tequila and other mezcals
8.10 Quality
8.10.1 Mezcals, including tequilas–volatiles and their flavors and markers of
authenticity
8.10.2 Authenticity of mezcals
8.10.3 Sensory evaluations and expectation of consumers
8.11 Summary
8.12 Future
References
Addendum References
Chapter 9 Brandies, grape spirits, and fruit distillates
9.1 Introduction
9.1.1 A brief history of brandy
9.2 Un-matured grape spirits: Eau de vie, grappa, pisco, and neutral spirits
9.2.1 Eau de vie and pisco
9.2.2 Grappa, Marc, and Orujo
9.2.3 Neutral spirits
9.2.4 Fortifying spirit
9.3 Matured grape spirits: Cognac, Armagnac, and world brandies
9.3.1 Cognac
9.3.2 Armagnac
9.3.3 Spain
9.3.4 Australia
9.3.5 South Africa
9.3.6 United States of America
9.3.7 Cut “brandies”
9.4 Fruit brandies
9.4.1 Calvados and apple/pear brandies
9.4.2 Stone fruit brandies and schnapps
9.4.3 Cashew Feni
9.5 Quality: analytical and technical considerations for fruit distillates
9.5.1 Aroma and flavor development
9.5.2 Processing and food safety considerations
9.5.3 Analysis of brandy products
9.5.4 Viticultural parameters for grape distillates
9.6 Future
References
Chapter 10 Quality control: Methods of analysis
10.1 Introduction
10.2 Compliance
10.2.1 Alcohol strength
10.2.2 pH, acidity, extract, and color
10.2.3 Metals
10.2.4 Anions and cations
10.3 Safety
10.3.1 Methanol
10.3.2 Ethyl carbamate & hydrocyanic acid
10.3.3 Phthalates
10.3.4 Particulate matter
10.4 Flavor
10.4.1 Major volatile congeners
10.4.2 Maturation-related congeners
10.4.3 Sugars
10.4.4 Trace congeners by GC-MS
10.4.5 Phenols
10.4.6 Taints and off-notes
10.5 Authenticity
10.5.1 Application of flavor and safety methods
10.5.2 Denatured alcohol
10.5.3 Carbon dating
10.5.4 Stable isotope ratio techniques
10.6 Summary
References
Chapter 11 Quality control: Sensory evaluation
11.1 Background
11.2 Sensory perception and modalities
11.2.1 Taste—Basics tastes
11.2.2 Smell—Aromatics
11.2.3 Chemesthesis—Mouthfeel
11.3 Best practices
11.3.1 Regulations
11.3.2 Evaluation environment
11.3.3 Gold standard
11.4 Sample presentation
11.4.1 Sample temperature
11.4.2 Serving containers
11.4.3 Dilution
11.4.4 Nosing vs. tasting
11.4.5 A worked example using the formula
11.4.6 How to use the recommended serving volume table
11.4.7 A worked example using the recommended serving volume table
11.4.8 Order of samples
11.4.9 Blinding codes
11.4.10 Incentives
11.5 Understanding acceptable liquid variation
11.5.1 Corrective actions
11.6 Sensory assessors, screening, training, and calibration
11.6.1 Screening
11.6.2 Training
11.6.3 Calibration
11.7 Methods
11.7.1 Consensus vs. statistical analysis
11.7.2 In-out test
11.7.3 Discrimination
11.7.4 Scaling and descriptive analysis
11.8 Evaluation points in the process
11.8.1 Raw materials
11.8.2 Fermentation
11.8.3 Distillation
11.8.4 Maturation
11.8.5 Bottling or final packaging
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
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