Whisky: Technology, Production and MarketingGraham 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.
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Tartalomjegyzék
1 | |
7 | |
17 | |
27 | |
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 |
Más kiadások - Összes megtekintése
Whisky: Technology, Production and Marketing Inge Russell,Graham Stewart Nincs elérhető előnézet - 2018 |
Whisky: Technology, Production and Marketing Graham Stewart,Inge Russell Nincs elérhető előnézet - 2014 |
Gyakori szavak és kifejezések
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