Whisky science: a condensed distillation
Auteur :
Miller, Gregory H.
Éditeur :
Springer Nature Switzerland AG
ISBN :
9783030137342
Date de publication :
14 août 2020
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Suisse
This is a book about the science behind whisky: its production, its measurement, and its flavor. 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.