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)