書籍詳細

書籍詳細




洋書

ウィスキーの科学

Whisky Science : A Condensed Distillation

Miller, Gregory H.

Springer 2019/05
534 p. 307 illus., 161 in color   
装丁: Hrd    装丁について
テキストの言語: ENG    出版国: DE
ISBN: 9783030137311
KCN: 1034289524
紀伊國屋書店 選定タイトル
標準価格:¥24,912(本体 ¥22,648)   
Web販売価格あり    Web販売価格について

為替レートの変動や出版社の都合によって、価格が変動する場合がございます。

この商品は出版社からの取り寄せとなります。品切れの場合もありますので、恐れ入りますがご了承下さい。

納期について
KDC: F550 化学工学
G360 食品科学一般
ご購入を希望される方は、
下のリンクをクリックしてください。

Annotation

This is a book about the science behind whisky: its production, its measurement, and its flavor. The main purpose of this book is to review the current state of whisky science in the open literature.

Full Description

This is a book about the science behind whisky: its production, its measurement, and its flavor. This book contains a taste of flavor chemistry and of sensory science, which connect the chemistry of a food or beverage to the flavor and pleasure experienced by a consumer.
Detailed information

Table of 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