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Erschienen in:
A Review on the Empty Fruit Bunch Composting: Life Cycle Analysis and the Effect of Amendment(s) Kapitel lesen Erstes Kapitel lesen

2015 | OriginalPaper | Buchkapitel

20. Innovations in Alcoholic Beverage Production

verfasst von : Julie Kellershohn, Inge Russell

Erschienen in: Advances in Bioprocess Technology

Verlag: Springer International Publishing

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Abstract

Beverage alcohol production faces the challenges of staying relevant to the current consumer market while producing products that are of high quality and are environmentally friendly. Alcoholic beverage production is a very large and varied industry with many different types of beverages, ranging from small traditional local products produced in small villages in Africa to the modern global mega-breweries and distilleries, able to churn out vast quantities of products standardized to specific quality parameters. This chapter highlights some of the recent developments in the alcoholic beverage industry, with an emphasis on innovations in yeast biotechnology, and discusses the changes in consumer perceptions of genetically modified (GM) organisms. High gravity brewing and immobilized cell technology are discussed. The rapid rise of craft brewing and distilling companies and their contribution to innovation are highlighted.

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Vorheriges Kapitel A Systems View of Lignocellulose Hydrolysis
Nächstes Kapitel Starter Culture Technology: Fermented Foods
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Metadaten
Titel
Innovations in Alcoholic Beverage Production
verfasst von
Julie Kellershohn
Inge Russell
Copyright-Jahr
2015
Buch
Advances in Bioprocess Technology

Print ISBN: 978-3-319-17914-8

Electronic ISBN: 978-3-319-17915-5

Copyright-Jahr: 2015

DOI
https://doi.org/10.1007/978-3-319-17915-5_20