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Whisky science = a condensed distillation /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Whisky science/ by Gregory H. Miller.
其他題名:	a condensed distillation /
作者:	Miller, G.
出版者:	Cham :Springer International Publishing : : 2024.,
面頁冊數:	xvi, 676 p. :ill., digital ; : 24 cm.;
Contained By:	Springer Nature eBook
標題:	Food Microbiology. -
電子資源:	https://doi.org/10.1007/978-3-031-50687-1
ISBN:	9783031506871

Whisky science = a condensed distillation /
Miller, G.

Whisky sciencea condensed distillation /[electronic resource] :by Gregory H. Miller. - Second edition. - Cham :Springer International Publishing :2024. - xvi, 676 p. :ill., digital ;24 cm.

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.

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.

ISBN: 9783031506871

Standard No.: 10.1007/978-3-031-50687-1doiSubjects--Topical Terms:

582543
Food Microbiology.

LC Class. No.: TP605 / .M55 2024

Dewey Class. No.: 641.252

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