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Whisky sciencea condensed distillation /

Miller, Gregory H.

Whisky sciencea condensed distillation /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Whisky scienceby Gregory H. Miller.
Reminder of title:	a condensed distillation /
Author:	Miller, Gregory H.
Published:	Cham :Springer International Publishing :2019.
Description:	xii, 530 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Whiskey.
Online resource:	https://doi.org/10.1007/978-3-030-13732-8
ISBN:	9783030137328$q(electronic bk.)

Whisky sciencea condensed distillation /
Miller, Gregory H.

Whisky sciencea condensed distillation /[electronic resource] :by Gregory H. Miller. - Cham :Springer International Publishing :2019. - xii, 530 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.

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.

ISBN: 9783030137328$q(electronic bk.)

Standard No.: 10.1007/978-3-030-13732-8doiSubjects--Topical Terms:

368264
Whiskey.

LC Class. No.: TP605 / .M55 2019

Dewey Class. No.: 641.252

Whisky sciencea condensed distillation /
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100 1 $a Miller, Gregory H. $3 847802
245 1 0 $a Whisky science $h [electronic resource] : $b a condensed distillation / $c by Gregory H. Miller.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2019.
300 $a xii, 530 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 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.
650 0 $a Whiskey. $3 368264
650 0 $a Distillation. $3 208558
650 1 4 $a Food Microbiology. $3 235295
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
856 4 0 $u https://doi.org/10.1007/978-3-030-13732-8
950 $a Biomedical and Life Sciences (Springer-11642)