Distilled Spirits is the “go-to guide for identifying the best practices and options available for distilled spirits product development. The book is a valuable reference for current and prospective distillers, including researchers in distilling and chemical engineering and students brewing and distilling programs. With an increase in the number of new start distilleries, the need for guidance on distilled spirits production has risen dramatically. This book examines the impact of raw materials and production processes on spirit quality, flavor and aroma compounds, and as indicators of poor quality. The book covers the entire production process, derivation of flavor and aroma compounds, definition of spirit quality, and identification of defects for Scotch whiskey, vodka, rum, and gin.
1. Distilled Spirits - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page ii 4. Table of Contents - p. Page iii 5. Front Matter - p. Page iv 6. Copyright - p. Page v 7. Contents - p. Page vi 8. Contributors - p. Page vii 9. Preface - p. Page viii 10. Acknowledgments - p. Page ix 11. List of Illustrations - p. Page x 12. List of Tables - p. Page xi 13. Chapter 1 : Whisk(e)y - p. Page xi 14. Chapter 2 : Vodka - p. Page xi 15. Chapter 3 : Rum and cachaça - p. Page xi 16. Chapter 4 : Gin - p. Page xi 17. Chapter 5 : Baijiu - p. Page xi 18. Chapter 6 : Soju - p. Page xi 19. Chapter 7 : Shochu - p. Page xi 20. Chapter 8 : Mezcal and Tequila - p. Page xi 21. Chapter 9 : Brandies, grape spirits, and fruit distillates - p. Page xi 22. Chapter 10 : Quality control: Methods of analysis - p. Page xi 23. Chapter 11 : Quality control: Sensory evaluation - p. Page xi 24. Chapter 12 : Sustainable distilling: CO2 emissions, energy decarbonization, and by-products - p. Page xi 25. Distilling glossary - p. Page xi 26. Index - p. Page xi
Distilled Spirits is the “go-to guide for identifying the best practices and options available for distilled spirits product development. The book is a valuable reference for current and prospective distillers, including researchers in distilling and chemical engineering and students brewing and distilling programs. With an increase in the number of new start distilleries, the need for guidance on distilled spirits production has risen dramatically. This book examines the impact of raw materials and production processes on spirit quality, flavor and aroma compounds, and as indicators of poor quality. The book covers the entire production process, derivation of flavor and aroma compounds, definition of spirit quality, and identification of defects for Scotch whiskey, vodka, rum, and gin.
1. Distilled Spirits - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page ii 4. Table of Contents - p. Page iii 5. Front Matter - p. Page iv 6. Copyright - p. Page v 7. Contents - p. Page vi 8. Contributors - p. Page vii 9. Preface - p. Page viii 10. Acknowledgments - p. Page ix 11. List of Illustrations - p. Page x 12. List of Tables - p. Page xi 13. Chapter 1 : Whisk(e)y - p. Page xi 14. Chapter 2 : Vodka - p. Page xi 15. Chapter 3 : Rum and cachaça - p. Page xi 16. Chapter 4 : Gin - p. Page xi 17. Chapter 5 : Baijiu - p. Page xi 18. Chapter 6 : Soju - p. Page xi 19. Chapter 7 : Shochu - p. Page xi 20. Chapter 8 : Mezcal and Tequila - p. Page xi 21. Chapter 9 : Brandies, grape spirits, and fruit distillates - p. Page xi 22. Chapter 10 : Quality control: Methods of analysis - p. Page xi 23. Chapter 11 : Quality control: Sensory evaluation - p. Page xi 24. Chapter 12 : Sustainable distilling: CO2 emissions, energy decarbonization, and by-products - p. Page xi 25. Distilling glossary - p. Page xi 26. Index - p. Page xi
