Whisky: Technology, Production and Marketing

Első borító
Graham Stewart, Inge Russell
Elsevier, 2014. aug. 12. - 444 oldal
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 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.
 

Tartalomjegyzék

Chapter 1 An introduction to whiskey and the development of Scotch whisky
1
Chapter 2 Irish whiskey
7
Chapter 3 Japanese whisky
17
Chapter 4 Indian whiskies
27
a story of evolution experience and an ongoing entrepreneurial spirit
39
raw material selection and processing
49
Chapter 7 Distilling yeast and fermentation
123
bacteria and wild yeasts in a whisky fermentation
147
Chapter 13 Sensory analysis
229
Chapter 14 Whisky analysis
243
Chapter 15 Coproducts
271
an essential raw material for whiskey production
291
Chapter 17 Designing for cleanliness in the distillery
299
Chapter 18 Whisky global packaging developments
315
Chapter 19 Marketing Scotch whisky in the 21st century and previously
343
Chapter 20 Marketing Scotch whisky
359

Chapter 9 Batch distillation
155
Chapter 10 Grain whisky distillation
179
Chapter 11 Maturation
199
Chapter 12 Blending
221
Appendix
399
Index
401
Copyright

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A szerzőről (2014)

Graham G. Stewart has been Emeritus Professor in Brewing and Distilling at Heriot-Watt University, Edinburgh, Scotland since he retired in 2007. From 1994-2007 he was Professor of Brewing and Distilling and Director of the International Centre for Brewing and Distilling (ICBD), Heriot-Watt University. For 25 years prior to this he was employed by the Labatt Brewing Company in Canada, holding a number of scientific/technical positions and from 1986-1994 was its Technical Director. He holds a PhD and DSc from Bath University and is a Fellow of the Institute of Brewing. He was President of the Institute of Brewing and Distilling in 1999 and 2000. He has over 300 publications (books, patents, review papers, articles and peer reviewed papers) to his name and is a co-founder and co-editor of the journal “Critical Reviews in Biotechnology. Dr. Graham G. Stewart has been Emeritus Professor in Brewing and Distilling at Heriot-Watt University, Edinburgh, Scotland. Previously he was Professor of Brewing and Distilling and Director of the International Centre for Brewing and Distilling (ICBD), Heriot-Watt University. He’s held many scientific/technical positions in such companies as Labatt Brewing Company in Canada, and was the President of the Institute of Brewing. He has over 300 publications (books, patents, review papers, articles and peer review

Inge Russell is an honorary professor at Heriot-Watt University in Edinburgh, Scotland, and a fellow of the British Institute of Biology and the American Academy of Microbiology. She holds a PhD and DSc from the University of Strathclyde in Scotland and has more than 40 years of industrial research experience in the fermentation industry. She has authored more than 150 papers on yeast biotechnology and is the cofounder and coeditor of the journal Critical Reviews in Biotechnology.

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