The Science and Technology of Whiskies
John Piggott, R. Sharp, R.E.B. Duncan
Abstract
Cereals for whisky production, A.J.Bronsky and R.W.Shumann malting of barley for Scotch whiskies, G.N.Bathgate and R.Cook milling, cooking and mashing, G.D.Wilkin fermentation, M.Korhola et al batch distillation, D.Nicol continuous distillation, R.J.Panek and A.R.Boucher process control, P.J.Hardy and J.H.Brown maturation and maturation chemistry, K.Nishimura and R.Matsuyama cask quality and warehouse conditions, J.M.Philp blending and bottling, M.Booth et al energy management, J.G.Watson by-products, J.Alsaker.
Extracted Claims
9 claims extracted from this paper into the knowledge graph
fermentation involves malted barley
“fermentation”
bottling involves whiskies
“blending and bottling”
blending involves whiskies
“blending and bottling”
cask quality affects whisky maturation