國立虎尾科技大學 |

Language: English

Back

Whisky science = a condensed distill...

SpringerLink (Online service)

Whisky science = a condensed distillation /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Whisky science/ by Gregory H. Miller.
Reminder of title:	a condensed distillation /
Author:	Miller, Gregory H.
Published:	Cham :Springer International Publishing : : 2019.,
Description:	xii, 530 p. :ill., digital ; : 24 cm.;
Contained By:	Springer eBooks
Subject:	Whiskey. -
Online resource:	https://doi.org/10.1007/978-3-030-13732-8
ISBN:	9783030137328

Whisky science = a condensed distillation /
Miller, Gregory H.

Whisky sciencea condensed distillation /[electronic resource] :by Gregory H. Miller. - Cham :Springer International Publishing :2019. - xii, 530 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.

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 science.

ISBN: 9783030137328

Standard No.: 10.1007/978-3-030-13732-8doiSubjects--Topical Terms:

660907
Whiskey.

LC Class. No.: TP605 / .M55 2019

Dewey Class. No.: 641.252

Whisky science = a condensed distillation /
LDR:02171nam a2200325 a 4500 001 940923
003 DE-He213
005 20190620102418.0
006 m d
007 cr nn 008maaau
008 200417s2019 gw s 0 eng d
020 $a 9783030137328 $q (electronic bk.)
020 $a 9783030137311 $q (paper)
024 7 $a 10.1007/978-3-030-13732-8 $2 doi
035 $a 978-3-030-13732-8
040 $a GP $c GP
041 0 $a eng
050 4 $a TP605 $b .M55 2019
072 7 $a PSG $2 bicssc
072 7 $a SCI045000 $2 bisacsh
072 7 $a PSG $2 thema
082 0 4 $a 641.252 $2 23
090 $a TP605 $b .M648 2019
100 1 $a Miller, Gregory H. $3 1227875
245 1 0 $a Whisky science $h [electronic resource] : $b a condensed distillation / $c by Gregory H. Miller.
260 $a Cham : $c 2019. $b Springer International Publishing : $b Imprint: Springer,
300 $a xii, 530 p. : $b ill., digital ; $c 24 cm.
505 0 $a 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.
520 $a 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 science.
650 0 $a Whiskey. $3 660907
650 0 $a Distillation. $3 908442
650 1 4 $a Food Microbiology. $3 582543
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer eBooks
856 4 0 $u https://doi.org/10.1007/978-3-030-13732-8
950 $a Biomedical and Life Sciences (Springer-11642)

based on 0 review(s)

Multimedia

Reviews

Add a review and share your thoughts with other readers

Export

pickup library