Whisky : Technology, Production and Marketing.
Stewart, Graham.
Whisky : Technology, Production and Marketing. - 2nd ed. - 1 online resource (444 pages)
Cover -- Title page -- Copyright Page -- Contents -- About the authors -- Foreword -- Preface -- Chapter 1 - An introduction to whisk(e)y and the development of Scotch whisky -- Early days -- Effects of the Agricultural and Industrial Revolutions -- Controls, taxation, and amalgamation -- The future -- References -- Chapter 2 - Irish whiskey -- History and commercial development -- Pot still whiskey production -- Brewing -- Fermentation -- Pot still distillation -- Malt whiskey production -- Grain whiskey production -- Grain brewing -- Grain distillation -- Maturation -- The future -- Acknowledgements -- References -- Chapter 3 - Japanese whisky -- Introduction -- History -- The dawn of Japanese whisky (1850-1950) -- A period of growth for Japanese whisky (1950-1983) -- The fall and rise of Japanese whisky (1983-2008) -- The Japanese whisky market (2008-2012) -- Export of Japanese whisky -- Production processes -- The distilleries -- Malt whisky production -- Malting -- Mashing -- Fermentation -- Distillation -- Whisky produced by continuous distillation -- Fuji Gotenba Distillery (Kirin Distillery Co., Ltd.) -- Miyagikyo Distillery (Nikka Whisky Distilling Co., Ltd.) -- Chita Distillery (Sungrain, Ltd.) -- Maturation and Blending -- Research and development -- Mashing -- Fermentation -- Distillation -- Maturation -- Final thoughts -- Acknowledgements -- References -- Chapter 4 - Indian whiskies -- History of alcoholic beverages in India -- The Indian alcoholic beverage market -- Indian whisky -- Raw materials -- Indian whisky production -- Flavour profiling of whiskies -- Gas chromatographic profiling of whiskies -- Consumer research: home use test -- Benefits of neutral alcohol-based whisky -- Drinking patterns in India -- Worldwide ranking of Indian whiskies -- Acknowledgements -- References. Chapter 5 - North American whiskies: a story of evolution, experience, and an ongoing entrepreneurial spirit -- Introduction -- Development and differentiation of North American whiskies -- Raw materials for North American whiskies -- Processes and products -- Mashing, cooking, and fermentation -- Distillation -- Cooperage and ageing -- The craft distilling revolution -- Innovation in product names, barrelling, and ageing -- Distilling craft whiskies -- The customer experience: visitor centres, tours, pubs, and restaurants -- New raw materials -- Crafting fermentation -- Quality control -- A bright future-and the need for education -- References -- Chapter 6 - Scotch whisky: raw material selection and processing -- Introduction -- Supply chain sustainability -- Raw materials -- Cereal breeding -- Raw materials for malt distilling -- Barley selection -- Barley procurement and malting -- Peating -- Malt specifications -- Nitrosamines and sulphur -- Glycosidic nitrile and ethyl carbamate -- Other contaminants -- Raw materials for grain distilling -- Grain distilling barley -- Wheat -- Biochemistry and physiology of wheat -- Wheat specifications -- Selection of new distilling wheat varieties -- Cereals processing -- Starch structure -- Gelatinisation -- Starch hydrolysis -- Proteolysis -- Malt distillery processing -- The malt distillery -- Processing of malted barley -- Grain intake -- Malt processing -- Principles of milling -- The milling process -- Conditioning -- Hammer milling -- Mashing -- Types of mash tun -- Mashing with a semi-lauter tun -- Underletting -- Mashing-in -- Mash filter -- Grain distillery processing and principles -- The conventional cooking process -- Milling -- The principles of cooking -- Cooking in the grain distillery -- Low-temperature continuous processing -- Maillard reactions -- Blowdown and retrogradation. Problems with cooking -- Conversion -- Principles of conversion -- Wort separation -- Water as a raw material -- Future trends -- References -- Chapter 7 - Distilling yeast and fermentation -- Introduction -- Sourcing the yeast -- Yeast nomenclature -- Understanding the structure of the yeast cell -- The cell wall -- The yeast plasma membrane -- The periplasmic space -- The cell nucleus -- The mitochondria -- The cell cytoplasm and its constituents -- Multiplication of yeast: bud scars and birth scars -- Biochemistry of the yeast cell and its uptake of nutrients from the wort -- Carbohydrate metabolic pathways -- What happens inside of the yeast cell under aerobic conditions? -- Yeast and nitrogen metabolism -- Distiller's yeast and oxygen -- The commercial cultivation of distiller's yeast -- How much yeast is needed to pitch a distilling fermentation? -- Fermentation congeners -- Wort fermentation -- Sugar uptake from a distiller's wort -- Summary -- References -- Chapter 8 - Contamination: bacteria and wild yeasts in a whisky fermentation -- References -- Chapter 9 - Batch distillation -- Introduction -- History -- Distillery design -- Heating Source -- Pot -- Swan neck -- Head -- Lyne arm or lye pipe -- Worm tub or condenser -- Spirit safe -- Construction of stills and ancillary equipment -- Wash still operation -- Spirit still operation -- Product quality -- Efficiency and production yield -- Calculation of distillery yield -- Calculation of attenuation charge and percentage over attenuation -- Triple distillation -- Dealing with distillation problems -- The role of copper in the quality of new whisky -- The future -- References -- Chapter 10 - Grain whisky distillation -- Introduction -- Feedstock for distillation -- Theory of continuous distillation -- Continuous still design and operation -- Distillation design. Traditional or Coffey still (also referred to as patent still) -- Atmospheric column still -- Vacuum column still -- Operation -- Plate and tray design -- Thermocompressor operation -- Development of flavour -- Congeners and distillation-their role in flavour creation -- Fusel oil removal -- Sulphur removal -- Ethyl carbamate -- Energy and utilities -- Acknowledgements -- References -- Chapter 11 - Maturation -- Introduction -- Cooperage oak wood -- Structure of wood -- Cask manufacture -- Timber processing -- Bourbon cask construction -- Sherry cask construction -- Control of heat treatment -- Cask regeneration -- Chemistry and whisky maturation -- Wood-derived aromas -- Reactions affecting distillate components -- Cask type -- Other maturation variables -- Maturation time -- Fill strength -- Warehousing -- Warehouse types -- Environmental conditions and evaporative losses -- Effects on quality -- Wood policy -- Acknowledgement -- References -- Chapter 12 - Blending -- The role of the blender -- Scotch whisky -- Blended Scotch whisky -- The blending process -- Market forecasts and bottling demand -- Wood policy -- Marrying and finishing -- Maturation warehouses -- The blenders' challenge -- New product development and innovation -- Acknowledgements -- Chapter 13 - Sensory analysis -- Whisky flavour and other sensory characteristics -- Aroma -- Taste -- Mouthfeel -- Visual characteristics -- Evaluation of sensory characteristics -- Consumer assessments -- Measurement by instruments -- Sensory evaluation during whisky production and of the finished product -- Type of assessment: nosing versus tasting -- Sensory assessors -- Sample preparation and presentation -- Sensory methodology -- Benefits of sensory evaluation -- References -- Chapter 14 - Whisky analysis -- Introduction -- Whiskies of the world and their regulatory definitions. Whisky in the distilled spirits sector -- Whisky in the European Union -- Whisky in the United States -- Scotch whisky -- Irish whiskey -- American whiskies -- Canadian whisky -- Other countries -- Composition and analysis of whisky -- Alcoholic strength measurement -- Major volatile congeners -- Trace congeners -- Maturation congeners -- Whisky age -- pH, residues, ash, anions, and cations -- Volatile phenolic congeners -- Quality assurance and analysis in the whisky production process -- Malting, fermentation, distillation, and maturation -- Blending and bottling -- Whisky stability -- Off-odours as contaminants in whisky -- Consumer issues -- Whisky authenticity -- Brand authenticity -- Generic authenticity -- New technologies in authenticity analysis -- Recent issues -- Nitrosamines -- Ethyl carbamate -- Nutrient information for consumers -- Allergen labelling questions -- References -- Chapter 15 - Co-products -- Introduction -- Animal Feeds -- Moist Co-Products -- Traditional mash tun -- Lauter tun -- Mash filter -- Dry co-products -- Dewatering -- Evaporation -- Mechanical vapour recompression (MVR) -- Viscosity -- Drying -- Energy from co-products -- Anaerobic digestion -- Biomass combustion -- Other co-products -- Carbon dioxide -- Fusel oil -- Conclusions -- References -- Reading List -- Chapter 16 - Water: an essential raw material for whisk(e)y production -- Process water -- Water treatment -- Treatment of copper in the effluent -- Water conservation and the future -- References -- Chapter 17 - Designing for cleanliness in the distillery -- Introduction -- Cleaning basics -- Cleaning in whisky production -- Grain receiving, storage, and processing -- Wort preparation -- Fermentation -- Distillation -- Proofing -- Packaging -- Cleaning chemistry -- Types of soil -- Types of cleaners and sanitisers -- Cleaning validation -- Our senses. Microbiological plating.
9780124046030
Whiskey.
Electronic books.
TP605 -- .W485 2014eb
663.52
Whisky : Technology, Production and Marketing. - 2nd ed. - 1 online resource (444 pages)
Cover -- Title page -- Copyright Page -- Contents -- About the authors -- Foreword -- Preface -- Chapter 1 - An introduction to whisk(e)y and the development of Scotch whisky -- Early days -- Effects of the Agricultural and Industrial Revolutions -- Controls, taxation, and amalgamation -- The future -- References -- Chapter 2 - Irish whiskey -- History and commercial development -- Pot still whiskey production -- Brewing -- Fermentation -- Pot still distillation -- Malt whiskey production -- Grain whiskey production -- Grain brewing -- Grain distillation -- Maturation -- The future -- Acknowledgements -- References -- Chapter 3 - Japanese whisky -- Introduction -- History -- The dawn of Japanese whisky (1850-1950) -- A period of growth for Japanese whisky (1950-1983) -- The fall and rise of Japanese whisky (1983-2008) -- The Japanese whisky market (2008-2012) -- Export of Japanese whisky -- Production processes -- The distilleries -- Malt whisky production -- Malting -- Mashing -- Fermentation -- Distillation -- Whisky produced by continuous distillation -- Fuji Gotenba Distillery (Kirin Distillery Co., Ltd.) -- Miyagikyo Distillery (Nikka Whisky Distilling Co., Ltd.) -- Chita Distillery (Sungrain, Ltd.) -- Maturation and Blending -- Research and development -- Mashing -- Fermentation -- Distillation -- Maturation -- Final thoughts -- Acknowledgements -- References -- Chapter 4 - Indian whiskies -- History of alcoholic beverages in India -- The Indian alcoholic beverage market -- Indian whisky -- Raw materials -- Indian whisky production -- Flavour profiling of whiskies -- Gas chromatographic profiling of whiskies -- Consumer research: home use test -- Benefits of neutral alcohol-based whisky -- Drinking patterns in India -- Worldwide ranking of Indian whiskies -- Acknowledgements -- References. Chapter 5 - North American whiskies: a story of evolution, experience, and an ongoing entrepreneurial spirit -- Introduction -- Development and differentiation of North American whiskies -- Raw materials for North American whiskies -- Processes and products -- Mashing, cooking, and fermentation -- Distillation -- Cooperage and ageing -- The craft distilling revolution -- Innovation in product names, barrelling, and ageing -- Distilling craft whiskies -- The customer experience: visitor centres, tours, pubs, and restaurants -- New raw materials -- Crafting fermentation -- Quality control -- A bright future-and the need for education -- References -- Chapter 6 - Scotch whisky: raw material selection and processing -- Introduction -- Supply chain sustainability -- Raw materials -- Cereal breeding -- Raw materials for malt distilling -- Barley selection -- Barley procurement and malting -- Peating -- Malt specifications -- Nitrosamines and sulphur -- Glycosidic nitrile and ethyl carbamate -- Other contaminants -- Raw materials for grain distilling -- Grain distilling barley -- Wheat -- Biochemistry and physiology of wheat -- Wheat specifications -- Selection of new distilling wheat varieties -- Cereals processing -- Starch structure -- Gelatinisation -- Starch hydrolysis -- Proteolysis -- Malt distillery processing -- The malt distillery -- Processing of malted barley -- Grain intake -- Malt processing -- Principles of milling -- The milling process -- Conditioning -- Hammer milling -- Mashing -- Types of mash tun -- Mashing with a semi-lauter tun -- Underletting -- Mashing-in -- Mash filter -- Grain distillery processing and principles -- The conventional cooking process -- Milling -- The principles of cooking -- Cooking in the grain distillery -- Low-temperature continuous processing -- Maillard reactions -- Blowdown and retrogradation. Problems with cooking -- Conversion -- Principles of conversion -- Wort separation -- Water as a raw material -- Future trends -- References -- Chapter 7 - Distilling yeast and fermentation -- Introduction -- Sourcing the yeast -- Yeast nomenclature -- Understanding the structure of the yeast cell -- The cell wall -- The yeast plasma membrane -- The periplasmic space -- The cell nucleus -- The mitochondria -- The cell cytoplasm and its constituents -- Multiplication of yeast: bud scars and birth scars -- Biochemistry of the yeast cell and its uptake of nutrients from the wort -- Carbohydrate metabolic pathways -- What happens inside of the yeast cell under aerobic conditions? -- Yeast and nitrogen metabolism -- Distiller's yeast and oxygen -- The commercial cultivation of distiller's yeast -- How much yeast is needed to pitch a distilling fermentation? -- Fermentation congeners -- Wort fermentation -- Sugar uptake from a distiller's wort -- Summary -- References -- Chapter 8 - Contamination: bacteria and wild yeasts in a whisky fermentation -- References -- Chapter 9 - Batch distillation -- Introduction -- History -- Distillery design -- Heating Source -- Pot -- Swan neck -- Head -- Lyne arm or lye pipe -- Worm tub or condenser -- Spirit safe -- Construction of stills and ancillary equipment -- Wash still operation -- Spirit still operation -- Product quality -- Efficiency and production yield -- Calculation of distillery yield -- Calculation of attenuation charge and percentage over attenuation -- Triple distillation -- Dealing with distillation problems -- The role of copper in the quality of new whisky -- The future -- References -- Chapter 10 - Grain whisky distillation -- Introduction -- Feedstock for distillation -- Theory of continuous distillation -- Continuous still design and operation -- Distillation design. Traditional or Coffey still (also referred to as patent still) -- Atmospheric column still -- Vacuum column still -- Operation -- Plate and tray design -- Thermocompressor operation -- Development of flavour -- Congeners and distillation-their role in flavour creation -- Fusel oil removal -- Sulphur removal -- Ethyl carbamate -- Energy and utilities -- Acknowledgements -- References -- Chapter 11 - Maturation -- Introduction -- Cooperage oak wood -- Structure of wood -- Cask manufacture -- Timber processing -- Bourbon cask construction -- Sherry cask construction -- Control of heat treatment -- Cask regeneration -- Chemistry and whisky maturation -- Wood-derived aromas -- Reactions affecting distillate components -- Cask type -- Other maturation variables -- Maturation time -- Fill strength -- Warehousing -- Warehouse types -- Environmental conditions and evaporative losses -- Effects on quality -- Wood policy -- Acknowledgement -- References -- Chapter 12 - Blending -- The role of the blender -- Scotch whisky -- Blended Scotch whisky -- The blending process -- Market forecasts and bottling demand -- Wood policy -- Marrying and finishing -- Maturation warehouses -- The blenders' challenge -- New product development and innovation -- Acknowledgements -- Chapter 13 - Sensory analysis -- Whisky flavour and other sensory characteristics -- Aroma -- Taste -- Mouthfeel -- Visual characteristics -- Evaluation of sensory characteristics -- Consumer assessments -- Measurement by instruments -- Sensory evaluation during whisky production and of the finished product -- Type of assessment: nosing versus tasting -- Sensory assessors -- Sample preparation and presentation -- Sensory methodology -- Benefits of sensory evaluation -- References -- Chapter 14 - Whisky analysis -- Introduction -- Whiskies of the world and their regulatory definitions. Whisky in the distilled spirits sector -- Whisky in the European Union -- Whisky in the United States -- Scotch whisky -- Irish whiskey -- American whiskies -- Canadian whisky -- Other countries -- Composition and analysis of whisky -- Alcoholic strength measurement -- Major volatile congeners -- Trace congeners -- Maturation congeners -- Whisky age -- pH, residues, ash, anions, and cations -- Volatile phenolic congeners -- Quality assurance and analysis in the whisky production process -- Malting, fermentation, distillation, and maturation -- Blending and bottling -- Whisky stability -- Off-odours as contaminants in whisky -- Consumer issues -- Whisky authenticity -- Brand authenticity -- Generic authenticity -- New technologies in authenticity analysis -- Recent issues -- Nitrosamines -- Ethyl carbamate -- Nutrient information for consumers -- Allergen labelling questions -- References -- Chapter 15 - Co-products -- Introduction -- Animal Feeds -- Moist Co-Products -- Traditional mash tun -- Lauter tun -- Mash filter -- Dry co-products -- Dewatering -- Evaporation -- Mechanical vapour recompression (MVR) -- Viscosity -- Drying -- Energy from co-products -- Anaerobic digestion -- Biomass combustion -- Other co-products -- Carbon dioxide -- Fusel oil -- Conclusions -- References -- Reading List -- Chapter 16 - Water: an essential raw material for whisk(e)y production -- Process water -- Water treatment -- Treatment of copper in the effluent -- Water conservation and the future -- References -- Chapter 17 - Designing for cleanliness in the distillery -- Introduction -- Cleaning basics -- Cleaning in whisky production -- Grain receiving, storage, and processing -- Wort preparation -- Fermentation -- Distillation -- Proofing -- Packaging -- Cleaning chemistry -- Types of soil -- Types of cleaners and sanitisers -- Cleaning validation -- Our senses. Microbiological plating.
9780124046030
Whiskey.
Electronic books.
TP605 -- .W485 2014eb
663.52