Whisky Science A Condensed Distillation /

• Κύριος συγγραφέας: Miller, Gregory H. (Συγγραφέας, http://id.loc.gov/vocabulary/relators/aut)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2019.
• Έκδοση: 1st ed. 2019.
• Θέματα: Microbiology.; Food Microbiology.

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,...

Πίνακας περιεχομένων:

• 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.