Format:
1 Online-Ressource (XII, 530 p. 307 illus., 162 illus. in color)
Edition:
1st ed. 2019
ISBN:
9783030137328
Series Statement:
Springer eBooks
Content:
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
Content:
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
Additional Edition:
ISBN 9783030137311
Additional Edition:
Erscheint auch als Druck-Ausgabe ISBN 978-3-030-13731-1
Language:
English
DOI:
10.1007/978-3-030-13732-8
