Whisky Science (inbunden)
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Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
530
Utgivningsdatum
2019-06-20
Upplaga
1st ed. 2019
Förlag
Springer Nature Switzerland AG
Illustratör/Fotograf
Bibliographie 10 schwarz-weiße und 40 farbige Abbildungen
Illustrationer
162 Illustrations, color; 145 Illustrations, black and white; XII, 530 p. 307 illus., 162 illus. in
Dimensioner
234 x 156 x 30 mm
Vikt
935 g
Antal komponenter
1
Komponenter
1 Hardback
ISBN
9783030137311

Whisky Science

A Condensed Distillation

av Gregory H Miller
Inbunden,  Engelska, 2019-06-20
2168
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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.
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Övrig information

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 Countys first licensed distiller, and has been known to enjoy a dram.

Innehållsförteckning

Ch-01: What is whisky?.- Ch-02: The flavorchemistry 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.

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