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Whisky Science : A Condensed Distillation / by Gregory H. Miller.
Springer Nature - Springer Biomedical and Life Sciences eBooks 2024 English International Available online
View online- Format:
- Book
- Author/Creator:
- Miller, Gregory H., author.
- Language:
- English
- Subjects (All):
- Food--Microbiology.
- Food.
- Food Microbiology.
- Local Subjects:
- Food Microbiology.
- Physical Description:
- 1 online resource (686 pages)
- Edition:
- 2nd ed. 2024.
- Place of Publication:
- Cham : Springer International Publishing : Imprint: Springer, 2024.
- Summary:
- 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.
- Contents:
- 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.
- Notes:
- Includes bibliographical references.
- Other Format:
- Print version: Miller, Gregory H. Whisky Science
- ISBN:
- 9783031506871
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