Whisky
Technology, Production and Marketing
- 1st Edition - August 14, 2003
- Imprint: Academic Press
- Editors: Graham Stewart, Inge Russell
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 3 9 0 9 4 5 - 9
- Hardback ISBN:9 7 8 - 0 - 1 2 - 6 6 9 2 0 2 - 0
- eBook ISBN:9 7 8 - 0 - 0 8 - 0 4 7 4 8 5 - 4
Whisky: Technology, Production and Marketing explains in technical terms, the science and technology of producing whisky, combined with information from industry experts on succes… Read more
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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 the market in such a comprehensive manner and with such a high level of technical detail.
* Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner
* Includes a chapter on marketing and selling whisky
* Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
* Includes a chapter on marketing and selling whisky
* Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
Fermentation scientists, brewers and distillers; employees in many areas (technical/production/R&D/marketing) of the alcoholic beverage industry, alcohol manufacturers, students studying whisky and alcohol, and individuals with an interest in whisky who want to have an advanced
understanding of the science behind whisky.
understanding of the science behind whisky.
Series editors
Contributors
Foreword
Preface
Chapter 1: History of the development of whiskey distillation
Chapter 2: Malt whiskies: raw materials and processing
Chapter 3: Grain whisky: raw materials and processing
Chapter 4: Yeast and fermentation
Chapter 5: Batch distillation
Chapter 6: Grain whisky distillation
Chapter 7: Maturation and blending
Chapter 8: Co-products
Chapter 9: Whisky analysis
Chapter 10: Marketing Scotch whisky
Index
- Edition: 1
- Published: August 14, 2003
- Imprint: Academic Press
- Language: English
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, UKIR
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, UKRead Whisky on ScienceDirect