Whisky : technology, production and marketing /
| Corporate Author: | |
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Kidlington, Oxford :
Academic Press,
[2014]
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| Edition: | 2nd ed. |
| Series: | Handbook of Alcoholic Beverages.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Cover; Title page; Copyright Page; Contents; About the authors; Foreword; Preface; Chapter 1
- An introduction to whisk(e)y and the development of Scotch whisky; Early days; Effects of the Agricultural and Industrial Revolutions; Controls, taxation, and amalgamation; The future; References; Chapter 2
- Irish whiskey; History and commercial development; Pot still whiskey production; Brewing; Fermentation; Pot still distillation; Malt whiskey production; Grain whiskey production; Grain brewing; Grain distillation; Maturation; The future; Acknowledgements; References; Chapter 3
- Japanese whisky
- IntroductionHistory; The dawn of Japanese whisky (1850-1950); A period of growth for Japanese whisky (1950-1983); The fall and rise of Japanese whisky (1983-2008); The Japanese whisky market (2008-2012); Export of Japanese whisky; Production processes; The distilleries; Malt whisky production; Malting; Mashing; Fermentation; Distillation; Whisky produced by continuous distillation; Fuji Gotenba Distillery (Kirin Distillery Co., Ltd.); Miyagikyo Distillery (Nikka Whisky Distilling Co., Ltd.); Chita Distillery (Sungrain, Ltd.); Maturation and Blending; Research and development; Mashing
- FermentationDistillation; Maturation; Final thoughts; Acknowledgements; References; Chapter 4
- Indian whiskies; History of alcoholic beverages in India; The Indian alcoholic beverage market; Indian whisky; Raw materials; Indian whisky production; Flavour profiling of whiskies; Gas chromatographic profiling of whiskies; Consumer research: home use test; Benefits of neutral alcohol-based whisky; Drinking patterns in India; Worldwide ranking of Indian whiskies; Acknowledgements; References
- Chapter 5
- North American whiskies: a story of evolution, experience, and an ongoing entrepreneurial spiritIntroduction; Development and differentiation of North American whiskies; Raw materials for North American whiskies; Processes and products; Mashing, cooking, and fermentation; Distillation; Cooperage and ageing; The craft distilling revolution; Innovation in product names, barrelling, and ageing; Distilling craft whiskies; The customer experience: visitor centres, tours, pubs, and restaurants; New raw materials; Crafting fermentation; Quality control
- A bright future-and the need for educationReferences; Chapter 6
- Scotch whisky: raw material selection and processing; Introduction; Supply chain sustainability; Raw materials; Cereal breeding; Raw materials for malt distilling; Barley selection; Barley procurement and malting; Peating; Malt specifications; Nitrosamines and sulphur; Glycosidic nitrile and ethyl carbamate; Other contaminants; Raw materials for grain distilling; Grain distilling barley; Wheat; Biochemistry and physiology of wheat; Wheat specifications; Selection of new distilling wheat varieties; Cereals processing