Stewart / Russell Whisky

Technology, Production and Marketing
1. Auflage 2003
ISBN: 978-0-08-047485-4
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 384 Seiten

Whisky: Technology, Production and Marketing explains in technical terms, the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production from the processing of raw materials, to the fermentation, distillation, maturation, blending, production of co-products and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to the market in such a comprehensive manner and with such a high level of technical detail.* Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner* Includes a chapter on marketing and selling whisky* Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.

Autoren/Hrsg.

Stewart, Graham

Russell, Inge

Inhaltsverzeichnis

1;Front Cover;1
2;Whisky: Technology, Production and Marketing;2
3;Copyright Page;3
4;Contents;4
5;Series editors;8
6;List of contributors;10
7;Foreword;14
8;Preface;16
9;Chapter 1. History of the development of whisky distillation;20
9.1;Introduction;20
9.2;Scotch whisky;21
9.3;Irish whiskey;33
9.4;North American whiskies;35
9.5;Japanese whisky;39
10;Chapter 2. Malt whiskies: raw materials and processing;46
10.1;Introduction;46
10.2;Raw materials and processing;47
10.3;Peat;62
10.4;Malting;63
10.5;Malt;83
10.6;Milling, mashing and wort recovery;87
11;Chapter 3. Grain whisky: raw materials and processing;96
11.1;Introduction;96
11.2;Raw materials;98
11.3;Grain distillery processing;106
11.4;The cooking process;113
11.5;Conversion;123
11.6;Wort separation;126
11.7;Future developments;128
12;Chapter 4. Yeast and fermentation;136
12.1;Introduction;136
12.2;Yeast for alcohol fermentation;137
12.3;Yeast biochemistry;138
12.4;Cultivation of distillery yeast;154
12.5;Progress of fermentation;156
12.6;Contamination;164
13;Chapter 5. Batch distillation;174
13.1;Introduction;174
13.2;History;174
13.3;Design of distillery;175
13.4;Wash still operation;182
13.5;Spirit still operation;184
13.6;Product quality;186
13.7;Efficiency – production yield;188
13.8;Triple distillation;191
13.9;Dealing with distillation problems;191
13.10;Laboratory techniques;194
13.11;The future;196
14;Chapter 6. Grain whisky distillation;200
14.1;Introduction;200
14.2;Theory of continuous distillation;200
14.3;Feedstock for distillation;206
14.4;Design and operation of continuous grain whisky stills;208
14.5;Development of flavour;222
14.6;Energy and utilities;225
15;Chapter 7. Maturation and blending;230
15.1;Introduction;230
15.2;Cooperage oak wood;231
15.3;Structure of wood;232
15.4;Cask manufacture;234
15.5;Scotch whisky maturation;240
15.6;Warehousing;249
15.7;Wood policy;252
15.8;Blending;253
16;Chapter 8. Co-products;264
16.1;Introduction;264
16.2;Production of co-products;266
16.3;Volumes produced;271
16.4;Markets for co-products;282
16.5;Nutritional characteristics;286
16.6;Relevant legislation and codes of practice;289
17;Chapter 9. Whisky analysis;296
17.1;Introduction;296
17.2;Whiskies of the world and their regulatory definitions;297
17.3;Composition and analysis of whisky;300
17.4;Quality assurance and analysis in the whisky production process;316
17.5;Whisky authenticity;319
17.6;Recent issues;323
18;Chapter 10. Marketing Scotch whisky;330
18.1;Introduction;330
18.2;The origins of demand;331
18.3;Economics of the whisky industry – the value chain;339
18.4;Branding;341
18.5;Routes to market;346
18.6;The product;351
18.7;Managing price;355
18.8;Advertising and promotion;360
18.9;Market research;368
18.10;General conclusions;369
19;Index;372