Whisky: Technology, Production and Marketing (Handbook of Alcoholic Beverages)
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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.
the by-products section. He had also previously worked with BP Proteins on the technical marketing of yeast biomass protein (cultured aerobically on normal paraffins) and with Dow Chemical. Ken Reid PhD Has 16 years experience in Scotch whisky research, with his work focused mainly on whisky maturation chemistry. He graduated from Heriot-Watt University, Edinburgh with a degree in chemistry and in 1989 he gained his PhD (on the subject of whisky maturation chemistry), whilst based at Reading
the temperature of germination, respiration rate steadily increases, reaches a peak after three to four days, and then slowly declines. Initially, respiration is faster at higher temperatures. Carbohydrate is the main substrate, which is converted to carbon dioxide, and up to 4 per cent of the initial barley dry matter is lost by respiration during germination. Respiratory activity is generally higher in barleys germinated at higher moisture levels. If oxygen supply is limited or carbon dioxide
other hand Scotch grain whisky is produced from unmalted cereals. These are processed together with a small amount of barley malt, which supplies the enzymes to convert starch to fermentable sugars. The production of grain whisky can be regarded as a large-scale extraction and Whisky: Technology, Production and Marketing ISBN 0-12-669202-5 Copyright 2003 All rights of reproduction in any form reserved 75 [15:28 13/3/03 n:/3991 RUSSELL.751/3991-003.3d] Ref: 3991 Whisky Chapter 3 Page: 75
Technology (G. H. Palmer, ed.), p. 61. Aberdeen University Press. Peddie, H. A. B. (1990). Journal of the Institute of Brewing, 96, 327. Pierce, J. S. (1987). Journal of the Institute of Brewing, 93, 378. Pratt-Marshall, P. L., Brey, S. E., de Costa, S. D. et al. (2002). Brewers’ Guardian, 131(3), 22. Priest, F. G. (1996). In: Brewing Microbiology, 2nd edn (F. G. Priest and I. Campbell, eds), p. 127. Chapman and Hall. Pyke, M. (1965). Journal of the Institute of Brewing, 71, 209. Quain, D. E.
post-heating, are fed to the boiler-feed water tank as an energy-saving step via a condensate manifold. The steam demand is calculated to provide sufficient energy to bring a still into the safe within an hour or less. The calculation should include the maximum demand for steam when heating hot liquor tanks and distilling several stills simultaneously. The boiler output is then designed on this demand and sized accordingly, with extra capacity included. Direct firing of wash stills requires a