Gregory H. Miller

Whisky Science (eBook, PDF)

A Condensed Distillation

• Format: PDF

Produktbeschreibung

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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Produktdetails

• Verlag: Springer Nature Switzerland
• Seitenzahl: 676
• Erscheinungstermin: 5. Juli 2024
• Englisch
• ISBN-13: 9783031506871
• Artikelnr.: 71224010

Autorenporträt

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.

Inhaltsangabe

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.