Whisky and Other Spirits

Technology, Production and Marketing
3. Auflage 2021
ISBN: 978-0-12-822076-4
Verlag: Elsevier Science Publishing Co Inc

Buch, Englisch, 596 Seiten, Format (B × H): 192 mm x 231 mm, Gewicht: 1214 g

Whisky and Other Spirits: Technology, Production and Marketing, Third Edition continues to provide details from raw materials to the finished product, including production, packaging and marketing. It focuses on the science and technology of the process as well as the environment in which it is produced. Today, environmental concerns and sustainability of products has taken on a new level of importance. Traditional ways of packaging and marketing have also changed dramatically in recent years as the technology of packaging has moved from a staid bottle industry to spirit products that cross traditional beverage categories and packaging.

This new edition provides the latest changes in industry and the beverages market. All chapters are updated, with new chapters added to help improve research and development, and to increase production of not only whiskey but other spirits such as gin and rum and white spirits. This new edition also discusses trendy reduced alcohol and no alcohol products.

Autoren/Hrsg.

Stewart, Graham

Kellershohn, Julie

Russell, Inge

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Brautechnologie

Inhaltsverzeichnis

1. Introduction to whisk(e)y and the development of Scotch whisky

2. Japanese Whisky

3. 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

10. Scotch Whisky: Raw Material Selection and Processing

11. Water: an essential raw material for whisk(e)y production

12. Distilling Yeast and Fermentation

13. Contamination: Bacteria and Wild Yeasts in Whisky Fermentation

14. Batch Distillation

15. Grain Whisky Distillation

16. Maturation

17. Blending

18. Sensory Analysis

19. Whisky Analysis

20. Identification and Occurrence of Counterfeit Distilled Spirits

21. Co-products

22. Designing for and Maintaining Cleanliness in the Distillery

23. Gin

24. Vodka

25. A Short History of Rum

26. Spirits - Global Packaging Developments

27. Packaging alcoholic beverages

28. Marketing Scotch Whisky

29. Marketing Whiskey and White Spirits in 2021

Über Autor(innen)

Kellershohn, Julie
Julie Kellershohn is an assistant professor at the Ted Rogers School of Hospitality and Tourism Management at Ryerson University in Toronto, Canada. Her research focuses on the food and beverage industries, including how and why consumers make their food and beverage purchase decisions in restaurants, pubs, and stores; and how marketing and technology can be used to influence those consumer decisions.

Russell, Inge
Inge Russell is an honorary professor at Heriot-Watt University in Edinburgh, Scotland, and a fellow of the British Institute of Biology and the American Academy of Microbiology. 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 150 papers on yeast biotechnology and is the cofounder and coeditor of the journal Critical Reviews in Biotechnology.