Whisky Infodoc - AgroParisTech

Accueil

Adresse

Infodoc : Réseau des bibliothèques et centres de documentation d'AgroParisTech

France

contact

Array
(
    [TITRE] => <b>Type de document : </b>
    [TITRE_CLEAN] => Type de document
    [OPAC_SHOW] => 1
    [TYPE] => list
    [AFF] => Livre
    [ID] => 4
    [NAME] => cp_typdoc
    [DATATYPE] => integer
    [VALUES] => Array
        (
            [0] => 5
        )

)

Titre :	Whisky : technology, production and marketing Ajouter au panier
Auteur(s) :	Inge Russell, Éditeur scientifique Graham Stewart, Éditeur scientifique
Type de document :	Livre
Sujets :	BOISSON ALCOOLISEE ; SPIRITUEUX ; MALT ; FERMENTATION ; LEVURE ; FABRICATION ; MARKETING ; DISTILLATION ; CONTROLE DE QUALITE ; GRAINE ; BACTERIE ; SOUS PRODUIT ; EAU ; NETTOYAGE ; CONDITIONNEMENT
Résumé :	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.
Editeur(s) :	Amsterdam : Academic Press
Date de publication :	2014
Mention d'édition :	2nd ed.
Format :	1 vol. (XXV-417 p.) / ill., couv. ill. en coul. / 25 cm
Note(s) :	Bibliogr. Index. Annexes
Table des matières :	1. An Introduction to Whisk(e)y and the Development of Scotch Whisky 2. Irish Whiskey 3. Japanese Whisky 4. Indian Whiskies 5. North American Whiskies: A Story of Evolution, Experience and an Ongoing Entrepreneurial Spirit 6. Scotch Whisky: Raw Material Selection and Processing 7. Distilling Yeast and Fermentation 8. Contamination: Bacteria and Wild Yeasts in a Whisky Fermentation 9. Batch Distillation 10. Grain Whisky Distillat[...] 1. An Introduction to Whisk(e)y and the Development of Scotch Whisky 2. Irish Whiskey 3. Japanese Whisky 4. Indian Whiskies 5. North American Whiskies: A Story of Evolution, Experience and an Ongoing Entrepreneurial Spirit 6. Scotch Whisky: Raw Material Selection and Processing 7. Distilling Yeast and Fermentation 8. Contamination: Bacteria and Wild Yeasts in a Whisky Fermentation 9. Batch Distillation 10. Grain Whisky Distillation 11. Maturation 12. Blending 13. Sensory Analysis 14. Whisky Analysis 15. Co-products 16. Water - An Essential Raw Material for Whisk(e)y Production 17. Designing for Sanitation, Energy Efficiency and Process Control 18. Global Packaging Developments 19. Marketing Scotch Whisky in the 21st Century and Previously
Langue(s) :	Anglais
Identifiant :	978-0-12-401735-1
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=182294

Réserver

Exemplaires (1)

Localisation	Emplacement	Pôle	Section	Cote	Support	Disponibilité
Palaiseau		Vert	TU Aliments - Cosmétiques - Biomatériaux	TU4.102 RUS	Papier	Empruntable Disponible

Infodoc : Réseau des bibliothèques et centres de documentation d'AgroParisTech

Infodoc : Sciences, Techniques et Culture

Accueil

Sélection de la langue

Adresse

Exemplaires (1)

Se connecter