Whisky science : a condensed distillation /: a condensed distillation. (2019)

• Record Type: Book
• Further Information: Note: Gregory H. Miller.
• Other Names: Miller, Gregory H
• Contents: 1 What is whisky? 1.1 The origins of whisky 1.2 Scotland 1.3 America 1.4 Summary 2 Sensory evaluation 2.1 The biology of flavor 2.2 A digression on chromatography2.3 Flavor is multisensory 2.4 Sensory science and whisky2.5 Bourbon and scotch 2.6 Rye vs. bourbon 2.7 Summary 3 Malting 3.1 Germination 3.2 Green malt 3.3 Kilning 3.4 Nitrosamine 3.5 Ethyl carbamate 3.6 Malt tax 3.7 Summary 4 Mashing 4.1 Milling4.2 Gelatinization 4.3 Saccharification 4.4 Energy considerations 4.5 Lautering 4.6 Other chemical extractions and reactions 4.7 Summary 5 Fermentation5.1 Yeast5.1.1 Alcohols 5.1.2 Acids and aldehydes 5.1.3 Esters 5.1.4 Sulfur compounds 5.2 Lactobacilli5.3 Summary 6 Distillation experiments and observations 6.1 The shape of stills 6.2 Copper and tin 6.3 Copper and sulfur 6.4 Foam 6.5 Reactions 6.6 Fractionation 6.7 Fusel oil 6.8 Fire and explosions 6.9 Chugging begets puking 6.10 Summary 7 Distillation theory 7.1 The VLE equations 7.2 Why does whisky evaporate? 7.3 Batch (Rayleigh) distillation7.4 Rayleigh distillation with reflux 7.5 Passive doubler7.6 Continuous distillation 7.6.1 Overall balance 7.6.2 Rectification or enrichment 7.6.3 Stripping 7.6.4 A complete column 7.6.5 Live steam beer still7.6.6 Trace components7.6.7 A model calculation 7.7 A comparison of distillation methods 7.8 Methanol 8 Maturation 8.1 Changes over time 8.2 The structure of oak and barrels 8.3 Tannins 8.3.1 Condensed tannins 8.3.2 Hydrolyzable tannins 8.4 Polysaccharides 8.5 Lignin and other phenolics 8.6 Glycosidically bound compounds and miscellaneous extractives 8.7 Seasoning 8.8 Toasting and charring 8.9 Barrel history 8.10 Barrel size 8.11 Entry proof 8.12 Post-maturation processing 8.13 Summary 9 Structure9.1 The structure of ethanol–water 9.1.1 Entropy, enthalpy, and the Gibbs free energy 9.1.2 Heat capacity 9.1.3 Differential scanning calorimetry 9.1.4 Volume9.1.5 Compressibily and sound speed 9.1.6 Viscosity 9.1.7 Surface tension9.1.8 Infrared and fluorescence spectroscopies 9.1.9 Nuclear magnetic resonance 9.1.10 Molecular dynamics9.1.11 Dielectric relaxation 9.1.12 Ion clusters 9.1.13 Summary 9.2 Congeners and the structure of ethanol–water 9.3 Summary 10 Gauging 10.1 The capacity of a barrel 10.2 The ullage of a barrel 10.3 Units of alcoholic strength 10.4 The determination of alcoholic strength 10.4.1 Gunpowder 10.4.2 Philosophical bubbles10.4.3 Hydrometers10.4.4 On the diameter of a hydrometer jar 10.4.5 Hydrometers and taxes10.4.6 Government tables 10.4.7 Bead test 10.4.8 Refractometer10.4.9 Boiling: the ebulliometer10.4.10Vibrating tube densitometer 10.5 Rules 10.6 Summary Threshold data ReferencesSubject index Chemical index.
• Publisher Details: Cham : Springer
• Publication Date: 2019
• Extent: 1 online resource (533 pages)
• Subjects: 641.2/52; Whiskey; Distillation; Electronic books
• Languages: English
• ISBNs: 9783030137328; 3030137325
• Related ISBNs: 9783030137311
• Notes: Note: Includes bibliographical references and index.; Note: Description based on online resource; title from PDF t.p. (SpringerLink, viewed Jul. 11, 2019).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.