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Technology, Production and Marketing
To order this title, and for more information, click here
Inge Russell, University of Western Ontario, Canada
Charles Bamforth, University of California, Davis
Graham Stewart, Heriot-Watt University, Scotland
Included in series
Handbook of Alcoholic Beverages,
Description
Whisky: Technology, Production and Marketing explains in technical terms, the science and technology of producing whisky,
combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed
insight into whisky production from the processing of raw materials, to the fermentation, distillation, maturation, blending, production
of co-products and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the
twenty-first century. No other book covers the entire whisky process from raw material to delivery to the market in such a comprehensive
manner and with such a high level of technical detail.
Audience
Fermentation scientists, brewers and distillers; employees in many areas (technical/production/R&D/marketing) of the alcoholic beverage
industry, alcohol manufacturers, students studying whisky and alcohol, and individuals with an interest in whisky who want to have an
advanced
understanding of the science behind whisky.
| Bibliographic details |
Hardbound, 384 pages, publication date: JUL-2003
ISBN-13: 978-0-12-669202-0
ISBN-10: 0-12-669202-5
Imprint: ACADEMIC PRESS
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| Price and Ordering |
Price:
GBP 99
USD 165
EUR 132
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Books and book related electronic products are priced in US dollars (USD), euro (EUR), and Great Britain Pounds (GBP). USD prices apply to the Americas and Asia Pacific. EUR prices apply in Europe and the Middle East. GBP prices apply to the UK and all other countries.
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090/910
Last update: 12 Jun 2009
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