The distilled spirits industry is rapidly embracing new technologies to save energy, protect the environment and embrace new scientific approaches to improve efficiencies. These issues are covered in this book which originated from the Worldwide Distilled Spirits Conference held in Edinburgh and organised by the Institute of Brewing & Distilling, Scottish Section. 340 international delegates at that conference discussed key scientific and technological challenges facing the modern distilling industry under the main themes of: Energy, Environment and Enlightenment. These topics are comprehensively discussed in these proceedings with 50 chapters dealing with raw materials, yeast and fermentation, energy conservation, co-product treatment, process efficiencies, impact of new technologies on flavour and consumer-product interaction. This book is the third 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, and the second published in 2008 described how the distilled spirits industry is changing rapidly to meet the demands of globalisation.

Yeasts are the world’s premier industrial micro-organisms. In addition to their wide exploitation in the production of foods, beverages and pharmaceuticals, yeasts also play significant roles as model eukaryotic cells in furthering our knowledge in the biological and biomedical sciences. In order for modern biotechnology to fully exploit the activities of yeasts, it is essential to appreciate aspects of yeast cell physiology. In recent years, however, our knowledge of yeast physiological phenomena has lagged behind that of yeast genetics and molecular biology. Yeast Physiology and Biotechnology redresses the balance by linking key aspects of yeast physiology with yeast biotechnology. Individual chapters provide broad and timely coverage of yeast cytology, nutrition, growth and metabolism - important aspects of yeast cell physiology which are pertinent to the practical uses of yeasts in industry. The final chapter reviews traditional, modern and emerging biotechnologies in which roles of yeasts in the production of industrial commodities and their value in biomedical research are fully discussed. Relevant aspects of classical and modern yeast genetics and molecular biology are fully integrated into the appropriate chapters. This up-to-date and fully referenced book is aimed at advanced undergraduate and postgraduate bioscience students,but will also prove to be a valuable source of information for yeast researchers and technologists.