he diversity of fermented beverages and the distilled spirit made from them is as varied as the communities of people that produce them. The Whisky of Scotland, Vodka and aquavit of Northern Europe, Cognac of France, Soju and Sake of the Orient, Rum of the West Indies and Tequila of Mexico and Picso of South America are made from fermenting many forms of carbohydrate for people to enjoy.
In recognition of this enormous industry Lallemand devoted the Orlando Conference as a forum for the exchange of knowledge and ideas on the production of these distilled beverages, and in particular the role of yeast in the fermentation.
Lallemand was fortunate to gagher together researchers and technical staff from many industries qualified to speak on yeast nutrition, fermentations and other metabolites, yeast genetics and methods of production. The report of this symposium offers a reference for those wishing to learn more about distilled beverages and a guide to Lallemand as to the future requirements of yeast properties and fermentation nutrients to better serve this industry.