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010   $a3-030-13732-5
024 7 $a10.1007/978-3-030-13732-8
035   $a(CKB)4100000008410232
035   $a(MiAaPQ)EBC5788428
035   $a(DE-He213)978-3-030-13732-8
035   $a(PPN)260303275
035   $a(EXLCZ)994100000008410232
100   $a20190610d2019      u|         0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aWhisky Science $eA Condensed Distillation /$fby Gregory H. Miller
205   $a1st ed. 2019.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2019.
215   $a1 online resource (533 pages)
311   $a3-030-13731-7 
327   $aCh-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.
330   $aThis 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.
606   $aMicrobiology
606   $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040
615  0$aMicrobiology.
615 14$aFood Microbiology.
676   $a664.001579
676   $a641.252
700   $aMiller$b Gregory H$4aut$4http://id.loc.gov/vocabulary/relators/aut$0893266
906   $aBOOK
912   $a9910337949803321
996   $aWhisky Science$91995447
997   $aUNINA