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  • © 2019

Whisky Science

A Condensed Distillation

  • Written by a chemical engineer who is Yolo County’s first licensed distiller

  • Effective as a graduate level textbook

  • Uses primary sources and a deep historical overview

Buying options

eBook USD 109.00
Price excludes VAT (USA)
  • ISBN: 978-3-030-13732-8
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 139.99
Price excludes VAT (USA)
Hardcover Book USD 179.99
Price excludes VAT (USA)

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Table of contents (10 chapters)

  1. Front Matter

    Pages i-xii
  2. What Is Whisky?

    • Gregory H. Miller
    Pages 1-43
  3. The Flavor–Chemistry Association

    • Gregory H. Miller
    Pages 45-82
  4. Malting

    • Gregory H. Miller
    Pages 83-119
  5. Mashing

    • Gregory H. Miller
    Pages 121-142
  6. Fermentation

    • Gregory H. Miller
    Pages 143-163
  7. Distillation Experiments and Observations

    • Gregory H. Miller
    Pages 165-191
  8. Distillation Theory

    • Gregory H. Miller
    Pages 193-258
  9. Maturation

    • Gregory H. Miller
    Pages 259-322
  10. The Spirit Matrix

    • Gregory H. Miller
    Pages 323-365
  11. Gauging

    • Gregory H. Miller
    Pages 367-419
  12. Back Matter

    Pages 421-530

About this book

This is a book about the science behind whisky:  its production, its measurement, and its flavor. The main purpose of this book is to review the current state of whisky science in the open literature. The focus is principally on chemistry, which describes molecular structures and their interactions, and chemical engineering which is concerned with realizing chemical processes on an industrial scale. Biochemistry, the branch of chemistry concerned with living things, helps to understand the role of grains, yeast, bacteria, and oak.  Thermodynamics, common to chemistry and chemical engineering, describes the energetics of transformation and the state that substances assume when in equilibrium. This book contains a taste of flavor chemistry and of sensory science, which connect the chemistry of a food or beverage to the flavor and pleasure experienced by a consumer.  There is also a dusting of history, a social science.


Keywords

  • whisky distillation
  • sensory evaluation of whisky
  • whisky malting
  • fermentation
  • whisky maturation

Authors and Affiliations

  • Professor of Chemical Engineering, University of California, Davis, USA

    Gregory H. Miller

About the author

Greg Miller is a Professor of Chemical Engineering at the University of California, Davis.   By teaching chemical laboratory classes involving distillation, he combines his technical interest in chemical process modeling with his passion for the spirit.  Outside the university, he farms, makes whisky as Yolo County’s first licensed distiller, and has been known to enjoy a dram.

Bibliographic Information

  • Book Title: Whisky Science

  • Book Subtitle: A Condensed Distillation

  • Authors: Gregory H. Miller

  • DOI: https://doi.org/10.1007/978-3-030-13732-8

  • Publisher: Springer Cham

  • eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)

  • Copyright Information: Springer Nature Switzerland AG 2019

  • Hardcover ISBN: 978-3-030-13731-1

  • Softcover ISBN: 978-3-030-13734-2

  • eBook ISBN: 978-3-030-13732-8

  • Edition Number: 1

  • Number of Pages: XII, 530

  • Number of Illustrations: 145 b/w illustrations, 162 illustrations in colour

  • Topics: Food Microbiology

Buying options

eBook USD 109.00
Price excludes VAT (USA)
  • ISBN: 978-3-030-13732-8
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 139.99
Price excludes VAT (USA)
Hardcover Book USD 179.99
Price excludes VAT (USA)