Whisky Science: A Condensed Distillation

by Gregory H. Miller

Book Overview

1 What is whisky? 1.1 The origins of whisky 1.2 Scotland 1.3 America 1.4 Summary
2 Sensory evaluation 2.1 The biology of flavor 2.2 A digression on chromatography2.3 Flavor is multisensory 2.4 Sensory science and whisky2.5 Bourbon and scotch 2.6 Rye vs. bourbon 2.7 Summary
3 Malting 3.1 Germination 3.2 Green malt 3.3 Kilning 3.4 Nitrosamine 3.5 Ethyl carbamate 3.6 Malt tax 3.7 Summary
4 Mashing 4.1 Milling4.2 Gelatinization 4.3 Saccharification...

• Format: Paperback
• Language: English
• ISBN: 3030137341
• ISBN13: 9783030137342
• Release Date: August 2020
• Publisher: Springer
• Length: 530 Pages
• Weight: 1.66 lbs.
• Dimensions: 1.1" x 6.1" x 9.2"