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Whisky sciencea condensed distillation /

Miller, Gregory H.

Whisky sciencea condensed distillation /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Whisky scienceby Gregory H. Miller.
其他題名:	a condensed distillation /
作者:	Miller, Gregory H.
出版者:	Cham :Springer International Publishing :2019.
面頁冊數:	xii, 530 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	Whiskey.
電子資源:	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

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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.
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