Whisky technology production and marketing ebook

Sake and Shochu 4. Spirit beverage development in the Asia-China region 5. Korean Soju 6. Indian Whiskies 7. Whiskies of Canada and the United States 8. Craft Distilling in North America 9. Irish Whiskey Water: an essential raw material for whisk e y production Distilling Yeast and Fermentation Batch Distillation Grain Whisky Distillation Maturation Blending Sensory Analysis Whisky Analysis Identification and Occurrence of Counterfeit Distilled Spirits Co-products Designing for and Maintaining Cleanliness in the Distillery Gin Vodka A Short History of Rum Spirits - Global Packaging Developments Packaging alcoholic beverages Marketing Scotch Whisky Marketing Whiskey and White Spirits in Add to cart.

Sales tax will be calculated at check-out. Free Global Shipping. Description 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.

Graham Stewart Graham G. He was President of the Institute of Brewing and Distilling in and Graham G. He has over publications books, patents, review papers, articles and peer review. She holds a PhD and DSc from the University of Strathclyde in Scotland and has more than 40 years of industrial research experience in the fermentation industry. She has authored more than papers on yeast biotechnology and is the cofounder and coeditor of the journal Critical Reviews in Biotechnology.

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