Whisky Science
A Condensed Distillation
(Sprache: Englisch)
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...
Voraussichtlich lieferbar in 3 Tag(en)
versandkostenfrei
Buch (Kartoniert)
120.99 €
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenlose Rücksendung
- Ratenzahlung möglich
Produktdetails
Produktinformationen zu „Whisky Science “
Klappentext zu „Whisky Science “
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.Inhaltsverzeichnis zu „Whisky Science “
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.
Autoren-Porträt von Gregory H. Miller
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 County's first licensed distiller, and has been known to enjoy a dram.
Bibliographische Angaben
- Autor: Gregory H. Miller
- 2020, 1st ed. 2019, XII, 530 Seiten, 162 farbige Abbildungen, Maße: 16 x 23,7 cm, Kartoniert (TB), Englisch
- Verlag: Springer, Berlin
- ISBN-10: 3030137341
- ISBN-13: 9783030137342
Sprache:
Englisch
Kommentar zu "Whisky Science"
Schreiben Sie einen Kommentar zu "Whisky Science".
Kommentar verfassen