Titlebook: Whisky Science; A Condensed Distilla Gregory H. Miller Book 2024Latest edition The Editor(s) (if applicable) and The Author(s), under exclu

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書(shū)目名稱(chēng)Whisky Science影響因子(影響力)




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CODA

Indebted

,The Flavor–Chemistry Association,vor of whisky is determined by its chemical constitution. This Democritean perspective has been studied by flavor chemists and is the main focus of this chapter. Chapter . expands this view by considering the possible role of microscopic structures.

Trypsin

Malting,ntyll it be thorowelye soked. This beyng done the water is drayned from it by lyttle and lyttle, tyll it bee quite gone. Afterwarde they take it out, and laying it upone the cleane floure on a rounde heape, it resteth so untill it be ready to shoote at the roote ende, which maltsters call comming. W

Commodious

Vulnerary

Distillation Theory,ution of alcoholic strength and congener abundance with distillation progress. In this chapter, the general idea proposed by Ikari and Kubo will be extended to model a number of different distillation scenarios: double pot distillation (Sect. 7.4); double pot distillation with internal reflux (Sect.

美麗的寫(xiě)

細(xì)胞學(xué)

What Is Whisky?,ieth century: the birth of whisky science. The studies at the time were significantly tied to the legal disputes over the meaning of the word “whisky” that occurred globally. The scientists involved frequently testified, and wrote opinions seen to support one side, the other, or both.

蚊子

Mashing,) and ultimately liquefies the starch, and which activates enzymes that break the starch into fermentable sugars. At the end of an all-malt barley process, spent grains are separated from the sugary wort by filtering the wort through a filter bed comprised of the barley’s husks.

FRAUD

Malting, daies at the least, the workeman not suffring it in any wise to take any heate, whereby the bud ende should spire, that bringeth foorth the blade, and by which oversight the maulte woulde be spoyled, and come to small cōmoditie.