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

Von:

Miller, Gregory H [VerfasserIn]

Resource type: Ressourcentyp: Buch (Online)Buch (Online)Sprache: Englisch Verlag: Cham : Springer International Publishing, 2024Verlag: Cham : Imprint: Springer, 2024Auflage: 2nd ed. 2024Beschreibung: 1 Online-Ressource(XVI, 676 p. 381 illus., 198 illus. in color.)ISBN:

9783031506871

Schlagwörter:

Food

Andere physische Formen: 9783031506864 | 9783031506888 | Erscheint auch als: 9783031506864 Druck-Ausgabe | Erscheint auch als: 9783031506888 Druck-AusgabeDOI: DOI: 10.1007/978-3-031-50687-1Online-Ressourcen:

Zugang im Netz des KIT

Zusammenfassung: 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 -- Index.Zusammenfassung: The newly updated Whisky Science is a extensive guide that covers the latest research and regulatory shifts in the world of whisky. In this new edition, each chapter contains new information, backed by over 370 new primary literature citations. The historical overview now encompasses Ireland and Canada, alongside an expanded exploration of the Whisky Trust. Readers will find an in-depth look at Maillard chemistry, affecting every stage from malting to maturation, and an expanded treatment of distillation, now including Irish triple distillation and the hybrid pot-column stills commonly seen in 'craft' distilleries. Whisky Science is a comprehensive resource for distillers, whisky producers, and brewers; and an authoritative reference for enthusiasts and consumers with a technical bent.PPN: PPN: 1894775163Package identifier: Produktsigel: ZDB-2-SEB | ZDB-2-SBL | ZDB-2-SXB

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