Whisky Technology, Production and Marketing

From Distillers Wiki
Jump to: navigation, search
Whiskey: Technology, Production and Marketing

Whisky: Technology, Production and Marketing edited by Inge Russell. Copyright 2003, Elsevier Ltd. Academic Press

Library of Congress Catalog Number: 2002114099

This book has an excellent section devoted to the history of scotch whisky. It also has a large number of charts and tables devoted to the science behind the making of Scotch whisky.

Here are things you may find interesting in this book:

Page 11: Heating with natural gas is becoming more common than steam in commercial Scottish distilleries

Page 11: Worm style condensers are loosing favor to shell and tube condensers because the shell and tube condensers are more effective at removing sulfer compounds

Page 12: Most grain distilleries in Scotland ferment on grain

Page 12: The three year aging requirement for Scotch whisky resulted from legislation during world war one designed to reduce the amount of alcohol available

Page 28: The legal definition of scotch is presented

Page 55: In malting, a long slow germination yields the best barley

Page 55: In malting, an 18-24 hour soak in water results in a 36-42% moisture content in a piece of barley

Page 68: 64.5 C is the optimal temperature for mashing 30-60 minutes

Page 69: Typically, a mash is mixed for 20 or so minutes then allowed to stand for a total of 1 hour. The mash is washed with 70°C water, then 80°C water, then finally 90° water.

Page 97: The volumes of water used for wash are 4m^3.tonne for mixing, 2 m^3/tonne at 70C, 4 m^3/tonne at 80°C, and finally 2 m^3/tonne at 90°C.

Page 165: The demisting test for determining the start of hearts is presented

Page 176: A typical chemical analysis of Speyside and Islay whiskies is presented

Page 196: Advantages of post fermentation aeration are presented

Page 216: Methods of drying oak for barrel use

Page 220: Heat treatment limits for oak

Page 280: US bourbon is stored in new charred oak at no more then 125 proof

Page 294: 20% ABV is ideal for smelling whisky

Page 295: A flavor wheel for scotch is presented

Page 298: The effects of storing ethanol in PET plastic are mentioned

ISBN 0-12-669202-5

Google books preview

Back to Books