New Alcohol Technology (University Textbook)

Author: Jia Shubiao, Li Shengxian, Wu Guofeng (editors)
Publisher:
Publish Date: 2004-07-01
Features: This book comprehensively collects and organizes the main equipment, technical approaches, and experiences of large-scale alcohol enterprises from domestic and international sources over the past 20 years. The content is detailed and reliable, fully reflecting the latest trends and development directions in alcohol production. Specific topics include: an overview of world fermentation alcohol production, raw materials, water, and auxiliary materials for fermented beverages, saccharification processes for starchy raw materials, alcohol yeast propagation processes, fermentation tanks and phase equipment, saccharification mash fermentation, theory and processes of distillation and rectification, alcohol national standards and testing methods, the production and application of fuel ethanol, modern distilled spirits, comprehensive utilization of by-products, and alcohol production processes using sugary raw materials. The appendix provides relevant technical parameters and a bilingual (Chinese-English) glossary of alcohol industry terms. This book is suitable for students and teachers in biological engineering, biotechnology, food science and engineering, and other related fields, as well as professionals engaged in alcohol and distilled spirit production and research and development.