Whisky science: a condensed distillation
Auteur :
Miller, Gregory H.
Éditeur :
Springer International Publishing AG
ISBN :
9783031506864
Date de publication :
6 juil. 2024
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Suisse
To be updated with second edition. 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.