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3rd Edition - September 22, 2021
Editors: Graham Stewart, Julie Kellershohn, Inge Russell
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
Immediately download your ebook while waiting for your print delivery. No promo code is needed.
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.
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
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