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Springer Whisky Science: A Condensed Distillation Book

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£111.88 £106.29 £108.52 £110.76 £113.00 £115.24 £117.47 25 July 2026 31 July 2026 07 August 2026 14 August 2026 21 August 2026
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Description

Explore the scientific foundations of whisky production with Whisky Science: A Condensed Distillation by Springer. This book provides a comprehensive review of the current state of whisky science as found in open literature. It focuses on the chemistry of molecular structures and their interactions, alongside the chemical engineering required to manage industrial scale processes. Readers will gain a deeper understanding of the biological elements involved through biochemistry, covering the roles of grains, yeast, bacteria, and oak. By examining the connection between thermodynamics and distillation, this text offers a technical look at how whisky is measured and how its unique flavor profiles are developed through scientific principles.

Key Features

Springer provides a technical review of the current state of whisky science found in open literature.

The text covers essential chemistry to explain molecular structures and their various interactions.

Learn about chemical engineering processes used to realize chemical production on an industrial scale.

Biochemistry sections explain the specific roles that grains, yeast, bacteria, and oak play in production.

This book examines the science behind whisky production, measurement, and flavor development.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
06 July 2024
Listed Since
15 November 2023

Barcode

No barcode data available

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