Whisky Science A Condensed Distillation /

• Main Author: Miller, Gregory H. (Author, http://id.loc.gov/vocabulary/relators/aut)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2019.
• Edition: 1st ed. 2019.
• Subjects: 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,...

Table of Contents:

• 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.