The Science and technology of whiskies
Author(s)
Bibliographic Information
The Science and technology of whiskies
Longman Scientific & Technical , Copublished in the U.S. with J. Wiley, 1989
- : us
- : uk
Available at 1 libraries
Note
Includes bibliographical references and index
Description and Table of Contents
Description
World-wide contributors describe the whisky process in principal industrial practices where they were sufficiently widespread to be of general rather than purely national interest in order to provide an overview of the whisky industry around the world. The chapters cover the science and technology of whiskies from materials to the finished bottle ready for delivery to the consumer. Other secions deal with the cereals in common use, the process of malting and the operations for transforming the malted or unmalted cereal grains into a fermentable extract. Fermentation, distillation, techniques of process control in the distillery, maturation, practices of blending and bottling and it is here, in the blending stage that the differences between whisky processes around the world become most apparent. The final two chapters deal with issues of economic importance to the industry - energy management and by-product treatment and disposal.
Table of Contents
- Cereals for whisky production, A.J.Bronsky and R.W.Shumann
- malting of barley for Scotch whiskies, G.N.Bathgate and R.Cook
- milling, cooking and mashing, G.D.Wilkin
- fermentation, M.Korhola et al
- batch distillation, D.Nicol
- continuous distillation, R.J.Panek and A.R.Boucher
- process control, P.J.Hardy and J.H.Brown
- maturation and maturation chemistry, K.Nishimura and R.Matsuyama
- cask quality and warehouse conditions, J.M.Philp
- blending and bottling, M.Booth et al
- energy management, J.G.Watson
- by-products, J.Alsaker.
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