Whisky: Technology, Production and Marketing
Inge Russell, Graham Stewart
Academic Press, Jul 10, 2003 - Medical - 384 pages
Whisky: Technology, Production and Marketing explains in technical terms, the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production from the processing of raw materials, to the fermentation, distillation, maturation, blending, production of co-products and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to the market in such a comprehensive manner and with such a high level of technical detail.
* Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner
* Includes a chapter on marketing and selling whisky
* Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
What people are saying - Write a review
We haven't found any reviews in the usual places.
raw materials and processing
Chapter 4 Yeast and fermentation
Chapter 5 Batch distillation
Chapter 6 Grain whisky distillation
Other editions - View all
alcoholic strength amino acids amylopectin amylose analyser aroma aroma compounds Aviemore Aviemore Conference barley batch Bathgate beverages blend bourbon brand Brewing and Distilling Campbell casks cell cent ABV cereal char co-products column components compounds concentration condenser Conference on Malting congeners consumer contain continuous distillation cooking copper dark grains degradation Diageo distillery draff drying effect endosperm enzymes esters ethanol ethyl carbamate evaporation extract feed feints fermentable sugars fermentation Figure fusel oil germination grain distilleries grain distilling grain whisky heat higher important increase Institute of Brewing Journal kilning levels lignin liquid low wines maize malt distillery malt distilling malted barley maturation moisture content nitrogen nitrosamines normally peat plate protein reduced result Scotch grain whisky Scotch whisky industry Scotland Scottish sensory spent wash spirit yield starch starch granules steam steeping Technology temperature tion vapour varieties vessels volatile washback wheat whisky distilling wood wort yeast