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Whisky and other spirits = technolog...

Russell, Inge, (1947-)

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Whisky and other spirits = technology, production and marketing /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Whisky and other spirits/ editors, Inge Russell, Charles Bamforth, Graham Stewart.
其他題名:	technology, production and marketing /
其他作者:	Russell, Inge,
出版者:	Amsterdam :Academic Press, : 2022.,
面頁冊數:	1 online resource.
內容註:	1. An Introduction to Whisk(e)y and the Development of Scotch Whisky 2. Irish Whiskey 3. Japanese Whisky 4. Indian Whiskies 5. North American Whiskies: A Story of Evolution, Experience and an Ongoing Entrepreneurial Spirit 6. Scotch Whisky: Raw Material Selection and Processing 7. Distilling Yeast and Fermentation 8. Contamination: Bacteria and Wild Yeasts in a Whisky Fermentation 9. Batch Distillation 10. Grain Whisky Distillation 11. Maturation 12. Blending 13. Sensory Analysis 14. Whisky Analysis 15. Co-products 16. Water - An Essential Raw Material for Whisk(e)y Production 17. Designing for Sanitation, Energy Efficiency and Process Control 18. Global Packaging Developments 19. Marketing Scotch Whisky in the 21st Century and Previously.
標題:	Whiskey. -
電子資源:	https://www.sciencedirect.com/science/book/9780128220764
ISBN:	9780323853606 (electronic bk.)

Whisky and other spirits = technology, production and marketing /
Whisky and other spiritstechnology, production and marketing /[electronic resource] :editors, Inge Russell, Charles Bamforth, Graham Stewart. - 3rd ed. - Amsterdam :Academic Press,2022. - 1 online resource.

Includes bibliographical references and index.

1. An Introduction to Whisk(e)y and the Development of Scotch Whisky 2. Irish Whiskey 3. Japanese Whisky 4. Indian Whiskies 5. North American Whiskies: A Story of Evolution, Experience and an Ongoing Entrepreneurial Spirit 6. Scotch Whisky: Raw Material Selection and Processing 7. Distilling Yeast and Fermentation 8. Contamination: Bacteria and Wild Yeasts in a Whisky Fermentation 9. Batch Distillation 10. Grain Whisky Distillation 11. Maturation 12. Blending 13. Sensory Analysis 14. Whisky Analysis 15. Co-products 16. Water - An Essential Raw Material for Whisk(e)y Production 17. Designing for Sanitation, Energy Efficiency and Process Control 18. Global Packaging Developments 19. Marketing Scotch Whisky in the 21st Century and Previously.

ISBN: 9780323853606 (electronic bk.)

Nat. Bib. No.: GBC135762bnbSubjects--Topical Terms:

998883
Whiskey.
Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TP605

Dewey Class. No.: 663.52

Whisky and other spirits = technology, production and marketing /
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505 0 $a 1. An Introduction to Whisk(e)y and the Development of Scotch Whisky 2. Irish Whiskey 3. Japanese Whisky 4. Indian Whiskies 5. North American Whiskies: A Story of Evolution, Experience and an Ongoing Entrepreneurial Spirit 6. Scotch Whisky: Raw Material Selection and Processing 7. Distilling Yeast and Fermentation 8. Contamination: Bacteria and Wild Yeasts in a Whisky Fermentation 9. Batch Distillation 10. Grain Whisky Distillation 11. Maturation 12. Blending 13. Sensory Analysis 14. Whisky Analysis 15. Co-products 16. Water - An Essential Raw Material for Whisk(e)y Production 17. Designing for Sanitation, Energy Efficiency and Process Control 18. Global Packaging Developments 19. Marketing Scotch Whisky in the 21st Century and Previously.
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700 1 $a Russell, Inge, $d 1947- $3 1642641
700 1 $a Bamforth, Charles W., $d 1952- $3 840305
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