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Science, Nature & Maths      Engineering & Technology

Whisky Science: A Condensed Distillation

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Hard Cover
£181.98
£134.67
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(916 available)
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Book Details
Language
English
Publishers
Springer; Second Edition 2024 (6 July 2024)
Weight
1.13 KG
Publication Date
06/08/2024
ISBN-10
3031506863
Pages
692 pages
ISBN-13
9783031506864
Dimensions
15.6 x 3.66 x 23.39 cm
SKU
9783031506864
Author Name
Gregory H. Miller (Author)
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To be updated with second edition. 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.

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