whisky technology production and marketing

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Whisky

Author : Inge Russell
ISBN : 9780124046030
Genre : Technology & Engineering
File Size : 32. 96 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.

Die Whiskybrennereien Des Vereinigten K Nigreichs

Author : Alfred Barnard
ISBN : 9783869914978
Genre :
File Size : 68. 2 MB
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Whiskey Whisky Co F R Dummies

Author : Perry Luntz
ISBN : 9783527642991
Genre : Cooking
File Size : 34. 10 MB
Format : PDF
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Berauschend wirken sie, auf Sinne und Geist: Whiskey, Wodka, Gin und andere Spirituosen. Perry Luntz erzählt Ihnen die Geschichte der "geistigen" Getränke und erklärt, wie sie hergestellt werden. Außerdem zeigt er die Unterschiede und Qualitätsmerkmale von Whiskeys, Wodkas, Brandys, Rums und Co. auf. Sie finden hier einige Vorschläge für leckere Drinks, mit denen Sie richtig ausspannen können. So verschaffen Sie sich einen Überblick und lernen mit Scharfblick das nächste Spirituosenregal zu sondieren.

Whisky

Author : Michael Jackson
ISBN : 3831007640
Genre : Whiskey
File Size : 76. 99 MB
Format : PDF, Kindle
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The Oxford Handbook Of Food Fermentations

Author : Charles W. Bamforth
ISBN : 9780199742707
Genre : Science
File Size : 41. 38 MB
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Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certain types of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully. In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages, distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. The text also touches on the raw materials and processes involved in producing packaged foodstuff, and the likely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diverse technologies employed to produce them. Fermentation is a multifaceted process that affects a wide variety of products we consume, and The Oxford Handbook of Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications.

Current Developments In Biotechnology And Bioengineering

Author : Ashok Pandey
ISBN : 9780444636775
Genre : Science
File Size : 85. 82 MB
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Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends compiled from the latest ideas across the entire arena of biotechnology and bioengineering. This volume reviews current developments in the application of food biotechnology and engineering for food and beverage production. As there have been significant advances in the areas of food fermentation, processing, and beverage production, this title highlights the advances in specific transformation processes, including those used for alcoholic beverage and fermented food production. Taking a food process and engineering point-of-view, the book also aims to select important bioengineering principles, highlighting how they can be quantitatively applied in the food and beverages industry. Contains comprehensive coverage of food and beverage production Covers all types of fermentation processes and their application in various food products Includes unique coverage of the biochemical processes involved in beverages production

Protein Byproducts

Author : Gurpreet Singh Dhillon
ISBN : 9780128026113
Genre : Technology & Engineering
File Size : 36. 13 MB
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Protein Byproducts: Transformation from Environmental Burden into Value-Added Products deals with the added value of proteinaceous waste byproducts, discussing in detail the different sources of protein-rich byproducts, their extraction, recovery, and characterization. The book provides thorough insights into different protein modification techniques to extend the product portfolio using these waste byproducts. Divided between three main sections, the book covers various feedstock resources, such as animal-derived/plant-derived proteins, marine waste-derived proteins, protein extraction and recovery methods, and related technical issues including modification and conversion technologies for the production of high value bioproducts. It contains contributions from experts in the fields of applied industrial microbiology, engineering, bioprocess technology, protein chemistry, food chemistry, agriculture, plant sciences, environmental science, and waste management, serving as a comprehensive reference for students and research scientists in the food and agriculture industries. Covers various feedstock resources, protein extraction, recovery methods, and related technical issues Presents modification and conversion technologies for the production of high value bioproducts Exhibits case studies and examples to illustrate both driving forces and constraints in the utilization of these proteinaceous materials Contains contributions from experts in the fields of applied industrial microbiology, engineering, bioprocess technology, protein chemistry, food chemistry, agriculture, plant sciences, environmental science, and waste management Serves as a comprehensive reference for students and research scientists in the food and agriculture industries

Malt Whisky Guide

Author : Walter Schobert
ISBN : 3775005102
Genre : Whiskey
File Size : 61. 70 MB
Format : PDF, Kindle
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Whisk E Y

Author : Franz Brandl
ISBN : 3517083356
Genre : Whiskey
File Size : 45. 79 MB
Format : PDF
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Le Snob Whisky

Author : John Lamond
ISBN : 3866158432
Genre : Whiskey
File Size : 34. 61 MB
Format : PDF
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