This book concentrates on processing technology, blending plant science, chemical engineering, microbiology, biochemistry, and chemical engineering with unit processing of alcohol from substrate selection and processing through fermentation to the purification of ethanol and the co-products distillers grain and carbon dioxide. The objective of "The Alcohol Textbook" is to show how these processing disciplines are interwoven, and to provide a unique and valuable reference source for the beverage, fuel and industrial alcohol industries. This textbook is a valuable resource for both the European Alcohol School and the North American Alcohol School.

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