Details
Whisky Science
A Condensed DistillationSecond Edition 2024
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149,79 € |
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| Verlag: | Springer |
| Format: | |
| Veröffentl.: | 05.07.2024 |
| ISBN/EAN: | 9783031506871 |
| Sprache: | englisch |
Dieses eBook enthält ein Wasserzeichen.
Beschreibungen
<p>To be updated with second edition.</p><p>This is a book about the science behind whisky: its production, its measurement, and its flavor. The main purpose of this book is to review the current state of whisky science in the open literature. The focus is principally on chemistry, which describes molecular structures and their interactions, and chemical engineering which is concerned with realizing chemical processes on an industrial scale. Biochemistry, the branch of chemistry concerned with living things, helps to understand the role of grains, yeast, bacteria, and oak. Thermodynamics, common to chemistry and chemical engineering, describes the energetics of transformation and the state that substances assume when in equilibrium. This book contains a taste of flavor chemistry and of sensory science, which connect the chemistry of a food or beverage to the flavor and pleasure experienced by a consumer. There is also a dusting of history, a social science.</p><p></p>
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.
Greg Miller is a Professor of Chemical Engineering at the University of California, Davis. By teaching chemical laboratory classes involving distillation, he combines his technical interest in chemical process modeling with his passion for the spirit. Outside the university, he farms, makes whisky as Yolo County’s first licensed distiller, and has been known to enjoy a dram.
<p>The newly updated Whisky Science is a extensive guide that covers the latest research and regulatory shifts in the world of whisky.<br></p><p></p><p>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.</p><p></p><p>Whisky Science is a comprehensive resource for distillers, whisky producers, and brewers; and an authoritative reference for enthusiasts and consumers with a technical bent.</p><p></p><p></p>
Written by a chemical engineer who is Yolo County’s first licensed distiller Effective as a graduate level textbook Uses primary sources and a deep historical overview
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