Whisky Science : A Condensed Distillation / / by Gregory H. Miller
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| Autore: |
Miller Gregory H.
|
| Titolo: |
Whisky Science : A Condensed Distillation / / by Gregory H. Miller
|
| Pubblicazione: | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2024 |
| Edizione: | 2nd ed. 2024. |
| Descrizione fisica: | 1 online resource (686 pages) |
| Disciplina: | 641.252 |
| Soggetto topico: | Food - Microbiology |
| Food Microbiology | |
| Nota di bibliografia: | Includes bibliographical references. |
| Nota di contenuto: | 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. |
| Sommario/riassunto: | 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. |
| 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 |