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Whisky Science [electronic resource] : A Condensed Distillation / by Gregory H. Miller.

By:

Miller, Gregory H [author.]

Contributor(s):

SpringerLink (Online service)

Material type:

TextPublisher: Cham : Springer International Publishing : Imprint: Springer, 2024Edition: 2nd ed. 2024Description: XVI, 676 p. 381 illus., 198 illus. in color. online resourceContent type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

9783031506871

Subject(s):

-- Microbiology

Additional physical formats: Printed edition:: No title; Printed edition:: No titleLOC classification:

QR115-129

Online resources:

Resursa online

Contents:

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.

In: Springer Nature eBookSummary: 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.

Item type: List(s) this item appears in: Titluri cărți electronice Springer Nature 2025 (10631 titluri)

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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.

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