|
CONTENTS
- 1. The fermentation of sorghum to produce palatable beers
(Franck Lynch - Gbw Research Centre)
- 2. Amylolitic Yeasts
(Graham Stewart - Labatt Breweries)
- 3. Lactobacillus in scotch whisky distilleries ; Friend or Foe ?
(Fergus G. Priest - Heriot Watt University)
- 4. Developments in fermentation process control
(Herb Collicut - Seagram
- 5. Yeast nutrition and whisky Flavour
(David R. Berry - University of Strathclyde)
- 6. Effect of activated carbon and pressure on fusel oil production in wine fermentations
(Alan Barnett - Brown Forman Research Center)
- 7. The role of magnesium ions in fermentation
(Graeme M. Walker - Dundee Institute of Technologie)
- 8. Influence of yeast nutrition on the production of alcohol
(Mike Ingledew - University of Saskatchewan)
- 9. Brettanomyces development during alcoholic fermentation of beet molasses and its control
(M.L. Delia, O. Strehaiano - LGC UA CNRS ENSIGC)
- 10. Yeast and rhum production survey of some trails
(F. Vidal, L. Bonneau, A. Parfait-Critt-Bac, P. Strehaiano - ENSIGC)
- 11. Overview of tequila production with an emphasis on the role of yeast
(Cedeno CM - Destiladora Gonzalez Guadalajara)
- 12. Legal aspects and description of production stages for pisco
(Miguel Cabrera - Pisco Capel)
|
|