Buch, Englisch, 596 Seiten, Format (B × H): 192 mm x 231 mm, Gewicht: 1214 g
Technology, Production and Marketing
Buch, Englisch, 596 Seiten, Format (B × H): 192 mm x 231 mm, Gewicht: 1214 g
ISBN: 978-0-12-822076-4
Verlag: Elsevier Science Publishing Co Inc
This new edition provides the latest changes in industry and the beverages market. All chapters are updated, with new chapters added to help improve research and development, and to increase production of not only whiskey but other spirits such as gin and rum and white spirits. This new edition also discusses trendy reduced alcohol and no alcohol products.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
1. Introduction to whisk(e)y and the development of Scotch whisky
2. Japanese Whisky
3. Sake and Shochu
4. Spirit beverage development in the Asia-China region
5. Korean Soju
6. Indian Whiskies
7. Whiskies of Canada and the United States
8. Craft Distilling in North America
9. Irish Whiskey
10. Scotch Whisky: Raw Material Selection and Processing
11. Water: an essential raw material for whisk(e)y production
12. Distilling Yeast and Fermentation
13. Contamination: Bacteria and Wild Yeasts in Whisky Fermentation
14. Batch Distillation
15. Grain Whisky Distillation
16. Maturation
17. Blending
18. Sensory Analysis
19. Whisky Analysis
20. Identification and Occurrence of Counterfeit Distilled Spirits
21. Co-products
22. Designing for and Maintaining Cleanliness in the Distillery
23. Gin
24. Vodka
25. A Short History of Rum
26. Spirits - Global Packaging Developments
27. Packaging alcoholic beverages
28. Marketing Scotch Whisky
29. Marketing Whiskey and White Spirits in 2021