Whisky Science: A Condensed Distillationby Gregory H. Miller | Aug 14, 2020, 

Автор: Buxton Ian, Hughes Paul S.
Название: The Science and Commerce of Whisky
ISBN: 178801538X ISBN-13(EAN): 9781788015387
Издательство: Marston Book Services
Рейтинг:
Цена: 6928.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Since the publication of the first edition in 2014, the whisky industry has changed and this book provides the reader with an overview of the latest academic research and industry best practice in an accessible and authoritative format.

Автор: Gregory H. Miller
Название: Whisky Science
ISBN: 3030137317 ISBN-13(EAN): 9783030137311
Издательство: Springer
Рейтинг:
Цена: 20962.00 р.
Наличие на складе: Поставка под заказ.

Описание: 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.