Save 50% on book bundles
Immediately download your ebook while waiting for your print delivery. No promo code is needed.
Back to School Savings: Save up to 30% on print books and eBooks. No promo code needed.
Back to School Savings: Save up to 30%
Whisky and Other Spirits
Technology, Production and Marketing
3rd Edition - September 22, 2021
Editors: Graham Stewart, Julie Kellershohn, Inge Russell
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 2 2 0 7 6 - 4
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 8 5 3 6 0 - 6
Whisky and Other Spirits: Technology, Production and Marketing, Third Edition continues to provide details from raw materials to the finished product, including production,… Read more
Purchase Options
Whisky and Other Spirits: Technology, Production and Marketing, Third Edition continues to provide details from raw materials to the finished product, including production, packaging and marketing. It focuses on the science and technology of the process as well as the environment in which it is produced. Today, environmental concerns and sustainability of products has taken on a new level of importance. Traditional ways of packaging and marketing have also changed dramatically in recent years as the technology of packaging has moved from a staid bottle industry to spirit products that cross traditional beverage categories and packaging.
This new edition provides the latest changes in industry and the beverages market. All chapters are updated, with new chapters added to help improve research and development, and to increase production of not only whiskey but other spirits such as gin and rum and white spirits. This new edition also discusses trendy reduced alcohol and no alcohol products.
- Presents a detailed look into current global situation for whisky and spirits production
- Highlights craft distilling and the challenges craft distillers face by presenting the art of spirit production in clear detail
- Presents insights into how marketing has changed for distilled products, with an emphasis on new mobile technologies
Fermentation scientists, brewers and distillers; employees in many areas (technical, production, R&D, marketing) of the alcoholic beverage industry, alcohol manufacturers, beverage technologists. Students studying whisky and alcohol, and individuals with an interest in whisky who want to have an advanced understanding of the science behind whisky
1. Introduction to whisk(e)y and the development of Scotch whisky
2. Japanese Whisky
3. Sake and Shochu
4. Spirit beverage development in the Asia-China region
5. Korean Soju
6. Indian Whiskies
7. Whiskies of Canada and the United States
8. Craft Distilling in North America
9. Irish Whiskey
10. Scotch Whisky: Raw Material Selection and Processing
11. Water: an essential raw material for whisk(e)y production
12. Distilling Yeast and Fermentation
13. Contamination: Bacteria and Wild Yeasts in Whisky Fermentation
14. Batch Distillation
15. Grain Whisky Distillation
16. Maturation
17. Blending
18. Sensory Analysis
19. Whisky Analysis
20. Identification and Occurrence of Counterfeit Distilled Spirits
21. Co-products
22. Designing for and Maintaining Cleanliness in the Distillery
23. Gin
24. Vodka
25. A Short History of Rum
26. Spirits - Global Packaging Developments
27. Packaging alcoholic beverages
28. Marketing Scotch Whisky
29. Marketing Whiskey and White Spirits in 2021
- No. of pages: 596
- Language: English
- Published: September 22, 2021
- Imprint: Academic Press
- Paperback ISBN: 9780128220764
- eBook ISBN: 9780323853606
GS
Graham Stewart
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
Affiliations and expertise
Emeritus Professor in Brewing and Distilling, Heriot-Watt University, Edinburgh, UKJK
Julie Kellershohn
Julie Kellershohn is an assistant professor at the Ted Rogers School of Hospitality and Tourism Management at Ryerson University in Toronto, Canada. Her research focuses on the food and beverage industries, including how and why consumers make their food and beverage purchase decisions in restaurants, pubs, and stores; and how marketing and technology can be used to influence those consumer decisions.
Affiliations and expertise
Ryerson University, Toronto, CanadaIR
Inge Russell
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.
Affiliations and expertise
Heriot-Watt University, UK