Whisky Science : A Condensed Distillation / by Gregory H. Miller

By:

Miller, Gregory H [VerfasserIn]

Resource type: Ressourcentyp: Buch (Online)Book (Online)Language: English Series: Springer eBooks Biomedical and Life Sciences | Springer eBook CollectionPublisher: Cham : Springer, 2019Edition: 1st ed. 2019Description: 1 Online-Ressource (XII, 530 p. 307 illus., 162 illus. in color)ISBN:

9783030137328

Subject(s):

Additional physical formats: 9783030137311 | Erscheint auch als: 978-3-030-13731-1 Druck-AusgabeLOC classification:

Z5185.F66

DOI: DOI: 10.1007/978-3-030-13732-8Online resources:

Summary: Ch-01: What is whisky? -- Ch-02: The flavor–chemistry association -- Ch-03: Malting -- Ch-04: Mashing -- Ch-05: Fermentation -- Ch-06: Distillation experiments and observations -- Ch-07: Distillation theory -- Ch-08: Maturation -- Ch-09: The spirit matrix -- Ch-10: Gauging -- IndexSummary: This is a book about the science behind whisky: its production, its measurement, and its flavor. The main purpose of this book is to review the current state of whisky science in the open literature. The focus is principally on chemistry, which describes molecular structures and their interactions, and chemical engineering which is concerned with realizing chemical processes on an industrial scale. Biochemistry, the branch of chemistry concerned with living things, helps to understand the role of grains, yeast, bacteria, and oak. Thermodynamics, common to chemistry and chemical engineering, describes the energetics of transformation and the state that substances assume when in equilibrium. This book contains a taste of flavor chemistry and of sensory science, which connect the chemistry of a food or beverage to the flavor and pleasure experienced by a consumer. There is also a dusting of history, a social sciencePPN: PPN: 1668645416Package identifier: Produktsigel: ZDB-2-SBL | ZDB-2-SEB | ZDB-2-SXB

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