whisky technology production and marketing

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Whisky

Author : Inge Russell
ISBN : 9780124046030
Genre : Technology & Engineering
File Size : 89. 78 MB
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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 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.

Whisky

Author : Inge Russell
ISBN : 0080474853
Genre : Medical
File Size : 34. 75 MB
Format : PDF, Kindle
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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.

Whisky

Author : Inge Russell
ISBN : 0124017355
Genre : Science
File Size : 78. 90 MB
Format : PDF, ePub
Download : 562
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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 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.

Handbook Of Alcoholic Beverages

Author : Alan J. Buglass
ISBN : 0470976659
Genre : Technology & Engineering
File Size : 33. 29 MB
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A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are alsocovered to asignificant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: A simple introduction to the history and development of alcohol and some recent trends and developments, FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liquer wines, fruit wines, low-alcohol and related beverages. SPIRITS: cover distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liquers ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.

The Science And Commerce Of Whisky

Author : Ian Buxton
ISBN : 9781782625582
Genre : Technology & Engineering
File Size : 26. 24 MB
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Worldwide - whisky has never been in better shape. Despite the recession, new distillation capacity is being added at a record pace and new consumers in new markets are entering the arena. Distillers are experimenting with new finishes, packaging and marketing techniques and amongst consumers there is a hunger for knowledge and informed commentary. The Science and Commerce of Whisky is written by two acknowledged authorities in the area and fills a significant gap in the literature. It will provide a uniquely authoritative overview of a developing and dynamic sector reflecting best current practice and combine this with a historical perspective, production expertise and insightful, expert market and marketing commentary. The style is readable and accessible and will appeal to undergraduates on appropriate degree courses, industry and craft practitioners and the many whisky enthusiasts around the world.

Fermented Beverage Production

Author : Andrew G.H. Lea
ISBN : 9781475752144
Genre : Technology & Engineering
File Size : 76. 33 MB
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The production of fermented beverages is nowadays a technically sophisticated business. Many people outside it, however, even if they are familiar with the food industry overall, fail to appreciate just what advances have been made in the last twenty or thirty years. In part this is due to the blandishments of advertising, which tend to emphasise the traditional image for mass market promotion at the expense of the technological skills, and in part due to a lack of readily available information on the production pro cesses themselves. This book attempts to remedy the balance and to show that, far from being a quaint and rustic activity, the production of fermented beverages is a skilled and sophisticated blend of tradition and technology. We have chosen to organise the book principally by individual beverages or groups of beverages, with the addition of a number of general chapters to cover items of common concern such as fermentation biochemistry, adulteration, filtration and flavour aspects. While we have tried to eliminate excessive duplication of information, we make no apologies for the fact that certain important aspects (e. g. the role of sulphur dioxide in wine and cidermaking) are discussed on more than one occasion. This only serves to underline their importance and to ensure that each chapter is moderately self-contained.

Shots Of Knowledge

Author : Rob Arnold
ISBN : 9780875656540
Genre : Cooking
File Size : 80. 64 MB
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Shots of Knowledge is a guidebook for whiskey lovers. Organized into approximately sixty illustrated essays, the book samples selected topics in whiskey production through the lenses of science and engineering. While the essays are subdivided into three sections—From Sunshine to Sugar, From Wee Beasties to White Dogs, and From Barrel to Brain—the reader is free to sip them in any order. The story commences with water, carbon dioxide, and sunlight; travels through the manufacturing process; and ends with the molecules that entertain the palate. Whether the topic is photosynthesis, bubble caps, oak speciation, or a mechanistic enzymology, the essays seek to reveal the simple beauty too often hidden in science and engineering. At approximately one page in length, each essay and accompanying artwork can be digested slowly at the rate estimated at three essays per bourbon or Scotch. Each essay is summarized in one or two sentences in a single “Shot of Knowledge.” Iconography anchors each essay in the production process. Inspiration for the book derived from a productive collision between individuals from TCU and the Firestone & Robertson Distilling Company.

Goodness Nose

Author : Richard Paterson
ISBN : 9781906476861
Genre : Biography & Autobiography
File Size : 59. 86 MB
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Richard Paterson has Scotch whisky running through his veins. His grandfather and father were both prominent in the Scotch whisky industry in Glasgow for decades before Richard joined a competing whisky brokerage firm to start his apprenticeship. But this is no dry textbook on blending. Far from it. Humour, insight, history, a love of people and an abiding and evangelical passion inform every page. For the first time one of the world's foremost whisky blenders reveals how he rose through the ranks to top of his profession. He also candidly reveals some of the secrets of his craft and gives his thoughts on where he feels the industry is heading today. Lavishly illustrated in colour and black and white with black and white line artwork, this is destined to become a whisky classic and an essential item on every whisky lover's bookshelf. CONTENTS 1. Raw Spirit - The Birth of a Blender 2. Maturation Begins 3. The Spirit of Campbeltown - Glen Scotia 4. A Blender in the Making 5. The Spirit of the Highlands - Dalmore & Fettercairn 6. The Master Blender 7. The Art of Whisky Blending 8. The Spirit of the Islands - Jura 9. Going for Gold - Fully Matured

Whiskey Opus

Author : Dominic Roskrow
ISBN : 9781465405173
Genre : Cooking
File Size : 32. 2 MB
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No other spirit is as complex as whiskey; its appeal is timeless, and its fans can spend a lifetime unraveling its mysteries. Whiskey Opus is the companion for that journey. For those setting out on the road to discovery, an illuminating introduction explains the basics of how whiskey is made and how to train your palate to truly appreciate its complex flavors. Features throughout the book delve further, looking at how terroir, ingredients, craftsmanship, and different historical styles influence each whiskey brand. For the seasoned connoisseur, hundreds of detailed tasting notes - as well as an unmatched exploration of the story of whiskey told through in-depth distillery entries - will enrich their knowledge and aid their pursuit of the perfect dram. This comprehensive volume examines every major whiskey-producing country in depth, with extensive coverage of important and influential producers. Every whiskey style, from single malt to poteen, is represented, with informative advice on how to recognize and appreciate each one. With great whiskeys now being produced the world over, Whiskey Opus is a global odyssey that takes the whiskey lover from Banffshire to Bangalore. Whether new to the wonders of whiskey or on the road to becoming a connoisseur, whiskey fans will find that this book answers everything they want to know.

The Science And Technology Of Whiskies

Author : John Raymond Piggott
ISBN : 0582044286
Genre : Whiskey
File Size : 73. 81 MB
Format : PDF, ePub
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