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Author Miller, G. (Gregory H.)
Title Whisky science : a condensed distillation / Gregory H. Miller.
Imprint Cham : Springer, 2019.

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View online
Author Miller, G. (Gregory H.)
Subject Whiskey.
Description 1 online resource (533 pages)
Bibliography Note Includes bibliographical references and index.
Note Description based on online resource; title from PDF t.p. (SpringerLink, viewed Jul. 11, 2019).
Contents Ch-01: What is whisky? -- Ch-02: The flavora#x80;#x93;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.
Summary 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 (electronic bk.)
3030137325 (electronic bk.)
9783030137311 (print)
OCLC # 1104724739
Additional Format Print version: Miller, Gregory H. Whisky Science : A Condensed Distillation Cham : Springer,c2019 9783030137311.

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