Authors:
- Written by a chemical engineer who is Yolo County’s first licensed distiller
- Effective as a graduate level textbook
- Uses primary sources and a deep historical overview
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Table of contents (10 chapters)
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Front Matter
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Back Matter
About this book
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.
Authors and Affiliations
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Professor of Chemical Engineering, University of California, Davis, USA
Gregory H. Miller
About the author
Bibliographic Information
Book Title: Whisky Science
Book Subtitle: A Condensed Distillation
Authors: Gregory H. Miller
DOI: https://doi.org/10.1007/978-3-030-13732-8
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2019
Hardcover ISBN: 978-3-030-13731-1Published: 20 June 2019
Softcover ISBN: 978-3-030-13734-2Published: 14 August 2020
eBook ISBN: 978-3-030-13732-8Published: 10 June 2019
Edition Number: 1
Number of Pages: XII, 530
Number of Illustrations: 145 b/w illustrations, 162 illustrations in colour
Topics: Food Microbiology