Whisky

Technology, Production and Marketing

Graham Stewart, Inge Russell (Herausgeber)

Buch | Hardcover

444 Seiten

2014 | 2nd edition
Academic Press Inc (Verlag)
978-0-12-401735-1 (ISBN)

Infos

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.

Autor

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.

Inhalt

1. An Introduction to Whisk(e)y and the Development of Scotch Whisky
2. Irish Whiskey
3. Japanese Whisky
4. Indian Whiskies
5. North American Whiskies: A Story of Evolution, Experience and an Ongoing Entrepreneurial Spirit
6. Scotch Whisky: Raw Material Selection and Processing
7. Distilling Yeast and Fermentation
8. Contamination: Bacteria and Wild Yeasts in a Whisky Fermentation
9. Batch Distillation
10. Grain Whisky Distillation
11. Maturation
12. Blending
13. Sensory Analysis
14. Whisky Analysis
15. Co-products
16. Water - An Essential Raw Material for Whisk(e)y Production
17. Designing for Sanitation, Energy Efficiency and Process Control
18. Global Packaging Developments
19. Marketing Scotch Whisky in the 21st Century and Previously

Produkt-Details

• Verlagsort: San Diego
• Sprache: englisch
• Maße: 191 x 235 mm
• Gewicht: 960 g
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-12-401735-5 / 0124017355
• ISBN-13: 978-0-12-401735-1 / 9780124017351
• Zustand: Neuware