02496nam 22004575 450 991087218400332120240706125224.09783031506871(electronic bk.)978303150686410.1007/978-3-031-50687-1(MiAaPQ)EBC31518802(Au-PeEL)EBL31518802(CKB)32674598600041(DE-He213)978-3-031-50687-1(EXLCZ)993267459860004120240705d2024 u| 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierWhisky Science A Condensed Distillation /by Gregory H. Miller2nd ed. 2024.Cham :Springer International Publishing :Imprint: Springer,2024.1 online resource (686 pages)Print version: Miller, Gregory H. Whisky Science Cham : Springer International Publishing AG,c2024 9783031506864 Includes bibliographical references.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.FoodMicrobiologyFood MicrobiologyFoodMicrobiology.Food Microbiology.641.252Miller Gregory H.0MiAaPQMiAaPQMiAaPQ9910872184003321Whisky Science1995447UNINA