文档介绍：Whisky
Technology, Production and Marketing
Elsevier, 2003
Edited by: Inge Russell, Graham Stewart, Charlie Bamforth and Inge Russell
ISBN: 978-0-12-669202-0
Series editors, Page ix
Contributors, Pages xi-xiii
Foreword, Page xv, Alan G. Rutherford
Preface, Pages xvii-xviii, Inge Russell
Chapter 1 - History of the development of whiskey distillation, Pages 1-24,
e N. Bathgate
Chapter 2 - Malt whiskies: Raw materials and processing, Pages 27-73, Timothy
. Dolan
Chapter 3 - Grain whisky: Raw materials and processing, Pages 75-112, Tom A.
Bringhurst, Anne L. Broadhead and James Brosnan
Chapter 4 - Yeast and fermentation, Pages 115-150, Iain Campbell
Chapter 5 - Batch distillation, Pages 153-176, Denis Arthur Nicol
Chapter 6 - Grain whisky distillation, Pages 179-206, Iain Campbell
Chapter 7 - Maturation and blending, Pages 209-240, John Conner, Ken Reid and
Frances Jack
Chapter 8 - Co-products, Pages 243-272, Bob Pass and Ian Lambert
Chapter 9 - Whisky analysis, Pages 275-306, Ross Aylott
Chapter 10 - Marketing Scotch whisky, Pages 309-349, Grant E. Gordon
Series editors
Graham Stewart PhD DSc FIBrew FIBiol is currently the Director of the
International Centre for Brewing and Distilling (ICBD), Heriot-Watt
University, Edinburgh, Scotland. He previously held the position of
Technical Director responsible for Research and Quality Control at Labatt
pany, Canada. He is the author of numerous books and papers
as well as co-editor of Critical Reviews in Biotechnology.
Charlie Bamforth PhD DSc FIBrew FIBiol is currently the Anheuser–Busch
Endowed Professor of Malting and Brewing Sciences at the University of
California, Davis. He has held positions as Director of Research for Brewing
Research International in the UK and as Research and Quality Assurance
manager for Bass Breweries. He is the author of numerous books and papers
as well as being