Whisky Science : A Condensed Distillation
(Visualizza in formato marc)
(Visualizza in BIBFRAME)
| Autore: |
Miller Gregory H
|
| Titolo: |
Whisky Science : A Condensed Distillation
|
| Pubblicazione: | Cham : , : Springer International Publishing AG, , 2024 |
| ©2024 | |
| Edizione: | 2nd ed. |
| Descrizione fisica: | 1 online resource (686 pages) |
| Disciplina: | 663.52 |
| Nota di contenuto: | Intro -- Preface to the Second Edition -- Preface to the First Edition -- Contents -- 1 What Is Whisky? -- 1.1 The Origins of Whisky -- 1.2 Scotland -- 1.3 Ireland -- 1.4 America -- 1.5 Canada -- 1.6 Summary -- References -- 2 The Flavor-Chemistry Association -- 2.1 The Biology of Flavor -- 2.2 A Digression on Chromatography -- 2.3 Flavor Is Multisensory -- 2.4 The Flavor Wheel -- 2.5 Aroma Thresholds -- 2.6 Bourbon and Scotch Flavor Chemistry -- 2.7 Rye Flavor and Sensory Distinction -- 2.8 Summary -- References -- 3 Malting -- 3.1 Germination -- 3.2 Green Malt -- 3.3 Kilning -- 3.4 Fuels -- 3.5 Ethyl Carbamate -- 3.6 Malt Tax -- 3.7 Alternatives -- 3.8 Summary -- References -- 4 Mashing -- 4.1 Milling -- 4.2 Gelatinization -- 4.3 Saccharification -- 4.4 Energy Considerations -- 4.5 Lautering -- 4.6 Sour Mash -- 4.7 Maillard Reactions -- 4.8 Other Chemical Contaminants, Extractions and Reactions -- 4.9 Summary -- References -- 5 Fermentation -- 5.1 Yeast -- 5.1.1 Alcohols -- 5.1.2 Acids and Aldehydes -- 5.1.3 Esters -- 5.1.4 Sulfur Compounds -- 5.1.5 Other Side Products -- 5.2 Bacteria -- 5.3 Summary -- References -- 6 Distillation Experiments and Observations -- 6.1 The Shape of Stills -- 6.2 Copper and Tin -- 6.3 Copper and Sulfur -- 6.4 Reactions -- 6.5 Fractionation -- 6.6 Fusel Oil -- 6.7 Fire and Explosions -- 6.8 Foam -- 6.9 Chugging Begets Puking -- 6.10 Summary -- References -- 7 Distillation Theory -- 7.1 Thermodynamic Phase Diagrams -- 7.2 The VLE Equations -- 7.3 Why Does Whisky Evaporate? -- 7.4 Batch (Rayleigh) Distillation -- 7.5 Rayleigh Distillation with Reflux -- 7.6 Passive Doubler -- 7.7 Triple Pot Distillation -- 7.8 Continuous Distillation -- 7.8.1 Overall Balance -- 7.8.2 Rectification or Enrichment -- 7.8.3 Stripping -- 7.8.4 A Complete Column -- 7.8.5 Live Steam Beer Still -- 7.8.6 Trace Components. |
| 7.8.7 A Model Calculation -- 7.9 Hybrid Pot-Column Still -- 7.10 A Comparison of Energy Demands -- 7.11 A Comparison of Congener Impact -- 7.12 Methanol -- 7.13 Summary -- References -- 8 Maturation -- 8.1 A Broad-Brush Overview -- 8.2 The Structure of Oak and Casks -- 8.3 Tannins -- 8.3.1 Condensed Tannins -- 8.3.2 Hydrolyzable Tannins -- 8.4 Polysaccharides -- 8.5 Lignin and Other Phenolics -- 8.6 Polyphenols and Mechanisms of Oxidation -- 8.7 Glycosidically-Bound Compounds and Miscellaneous Extractives -- 8.8 Seasoning -- 8.9 Toasting and Charring -- 8.10 Cask History -- 8.11 Cask Size -- 8.12 Entry Proof -- 8.13 Seasonal Variation in Rack Houses -- 8.14 Post-Maturation Processing -- 8.15 Summary -- References -- 9 The Spirit Matrix -- 9.1 The Structure of Ethanol-Water -- 9.1.1 The Iceberg Model -- 9.1.2 Heat Capacity -- 9.1.3 Differential Scanning Calorimetry -- 9.1.4 Volume -- 9.1.5 Compressibility and Sound Speed -- 9.1.6 Viscosity -- 9.1.7 Surface Tension -- 9.1.8 Infrared and Fluorescence Spectroscopies -- 9.1.9 Nuclear Magnetic Resonance -- 9.1.10 Molecular Dynamics -- 9.1.11 Dielectric Relaxation -- 9.1.12 Ion Clusters -- 9.1.13 Neutron Scattering -- 9.1.14 Summary -- 9.2 Congeners and the Structure of Ethanol-Water -- 9.3 Summary -- References -- 10 Gauging -- 10.1 The Capacity of a Cask -- 10.2 The Ullage of a Cask -- 10.3 Units of Alcoholic Strength -- 10.4 The Determination of Alcoholic Strength -- 10.4.1 Flammability -- 10.4.2 Philosophical Bubbles -- 10.4.3 Hydrometers -- 10.4.4 On the Diameter of a Hydrometer Jar -- 10.4.5 Hydrometers and Taxes -- 10.4.6 Government Tables -- 10.4.7 Bead Test -- 10.4.7.1 The Equilibrium Shape of a Floating Bubble -- 10.4.7.2 The Drainage of Bubbles -- 10.4.7.3 Clean Viscous Bubbles -- 10.4.7.4 Rigid Surfactant-Covered Bubble -- 10.4.8 Refractometer -- 10.4.9 Boiling: The Ebulliometer. | |
| 10.4.10 Vibrating Tube Densitometer -- 10.5 Slide Rules -- 10.6 Summary -- References -- A Threshold Data -- References -- Subject Index -- Chemical Index. | |
| Titolo autorizzato: | Whisky Science |
| ISBN: | 9783031506871 |
| 9783031506864 | |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910872184003321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |