02415nam a22003975i 4500001001800000003000900018005001700027007001500044008004100059020001800100024003500118050001400153072001600167072001700183072002300200072001500223072001600238100008000254245009500334250001800429264007500447300006700522336002600589337002600615338003600641347002400677505029000701520080100991650002401792650002301816710003401839773002601873776003601899776003601935856004601971978-3-031-50687-1DE-He21320251030112614.0cr nn 008mamaa240705s2024    sz |    s    |||| 0|eng d  a97830315068717 a10.1007/978-3-031-50687-12doi 4aQR115-129 7aPSG2bicssc 7aTDCT2bicssc 7aTEC0120102bisacsh 7aPSG2thema 7aTDCT2thema1 aMiller, Gregory H.eauthor.4aut4http://id.loc.gov/vocabulary/relators/aut10aWhisky Scienceh[electronic resource] :bA Condensed Distillation /cby Gregory H. Miller.  a2nd ed. 2024. 1aCham :bSpringer International Publishing :bImprint: Springer,c2024.  aXVI, 676 p. 381 illus., 198 illus. in color.bonline resource.  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  atext filebPDF2rda0 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.  aThe 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. 0aFoodxMicrobiology.14aFood Microbiology.2 aSpringerLink (Online service)0 tSpringer Nature eBook08iPrinted edition:z978303150686408iPrinted edition:z978303150688840uhttps://doi.org/10.1007/978-3-031-50687-1