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Whisky science = a condensed distill...

Miller, G.

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Whisky science = a condensed distillation /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Whisky science/ by Gregory H. Miller.
Reminder of title:	a condensed distillation /
Author:	Miller, G.
Published:	Cham :Springer International Publishing : : 2024.,
Description:	xvi, 676 p. :ill., digital ;24 cm.
[NT 15003449]:	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.
Contained By:	Springer Nature eBook
Subject:	Whiskey. -
Online resource:	https://doi.org/10.1007/978-3-031-50687-1
ISBN:	9783031506871

Whisky science = a condensed distillation /
Miller, G.

Whisky sciencea condensed distillation /[electronic resource] :by Gregory H. Miller. - Second edition. - Cham :Springer International Publishing :2024. - xvi, 676 p. :ill., digital ;24 cm.

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.

ISBN: 9783031506871

Standard No.: 10.1007/978-3-031-50687-1doiSubjects--Topical Terms:

998883
Whiskey.

LC Class. No.: TP605 / .M55 2024

Dewey Class. No.: 641.252

Whisky science = a condensed distillation /
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245 1 0 $a Whisky science $h [electronic resource] : $b a condensed distillation / $c by Gregory H. Miller.
250 $a Second edition.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2024.
300 $a xvi, 676 p. : $b ill., digital ; $c 24 cm.
505 0 $a 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.
520 $a 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.
650 0 $a Whiskey. $3 998883
650 0 $a Distillation. $3 627163
650 1 4 $a Food Microbiology. $3 794709
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-031-50687-1
950 $a Biomedical and Life Sciences (SpringerNature-11642)