02760nam a22004815i 4500 978-3-031-50687-1 DE-He213 20251030112614.0 cr nn 008mamaa 240705s2024 sz | s |||| 0|eng d 9783031506871 978-3-031-50687-1 10.1007/978-3-031-50687-1 doi QR115-129 PSG bicssc TDCT bicssc TEC012010 bisacsh PSG thema TDCT thema Miller, Gregory H. author. aut http://id.loc.gov/vocabulary/relators/aut 80064 Whisky Science [electronic resource] : A Condensed Distillation / by Gregory H. Miller. 2nd ed. 2024. Cham : Springer International Publishing : Imprint: Springer, 2024. XVI, 676 p. 381 illus., 198 illus. in color. online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda 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. 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. Food Microbiology. 65137 Food Microbiology. 69436 SpringerLink (Online service) Springer Nature eBook Printed edition: 9783031506864 Printed edition: 9783031506888 https://doi.org/10.1007/978-3-031-50687-1 ZDB-2-SBL ZDB-2-SXB 61358 61358