Buch, Englisch, 444 Seiten, Format (B × H): 197 mm x 244 mm, Gewicht: 1044 g
Technology, Production and Marketing
Buch, Englisch, 444 Seiten, Format (B × H): 197 mm x 244 mm, Gewicht: 1044 g
ISBN: 978-0-12-401735-1
Verlag: Elsevier Science
Zielgruppe
Fermentation scientists, brewers and distillers; employees in many areas (technical, production, R&D, marketing) of the alcoholic beverage industry, alcohol manufacturers, students studying whisky and alcohol, and individuals with an interest in whisky who want to have an advanced understanding of the science behind whisky.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
1. An Introduction to Whisk(e)y and the Development of Scotch Whisky 2. Irish Whiskey 3. Japanese Whisky 4. Indian Whiskies 5. North American Whiskies: A Story of Evolution, Experience and an Ongoing Entrepreneurial Spirit 6. Scotch Whisky: Raw Material Selection and Processing 7. Distilling Yeast and Fermentation 8. Contamination: Bacteria and Wild Yeasts in a Whisky Fermentation 9. Batch Distillation 10. Grain Whisky Distillation 11. Maturation 12. Blending 13. Sensory Analysis 14. Whisky Analysis 15. Co-products 16. Water - An Essential Raw Material for Whisk(e)y Production 17. Designing for Sanitation, Energy Efficiency and Process Control 18. Global Packaging Developments 19. Marketing Scotch Whisky in the 21st Century and Previously