LEADER 02519nam 22004215 450 001 9910337949803321 005 20200706135132.0 010 $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 LEADER 01105nam0 22002771i 450 001 UON00044033 005 20231205102158.336 100 $a20020107d1969 |0itac50 ba 101 $aeng 102 $aUS 105 $a|||| 1|||| 200 1 $aNew directions in biblical archaeology$fedited by David Noel Freedman and Jonas C. Greenfield 210 $aNew York$cDoubleday and Co.$d1969 215 $aXXI, 191 p.$cill.$d21 cm 606 $aArcheologi$xPeriodo Biblico$3UONC015183$2FI 620 $aUS$dNew York$3UONL000050 686 $aSIPA X A$cSIRIA E PALESTINA - ARCHEOLOGIA$2A 702 1$aFREEDMAN$bDavid Noel$3UONV028014 702 1$aGREENFIELD$bJonas C.$3UONV000306 712 $aDoubleday & Company$3UONV275620$4650 801 $aIT$bSOL$c20250516$gRICA 899 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$2UONSI 912 $aUON00044033 950 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$dSI SIPA X A 005 $eSI SEM1083 7 005 996 $aNew directions in biblical archaeology$91157562 997 $aUNIOR