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[ 洋図書 ] Shots of knowledge : the science of whiskey /

Rob Arnold and Eric Simanek. -- TCU Press, -- c2016. --

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ISBN 0875656544 (hardcover ; alkaline paper)
ISBN13桁 9780875656540 (hardcover ; alkaline paper)
テキストの言語 英語                  
分類：NDC10版 588.57
個人著者標目 Arnold, Robert,
生没年等 1987-
本タイトル Shots of knowledge :
タイトル関連情報 the science of whiskey /
著者名 Rob Arnold and Eric Simanek.
出版地・頒布地 Fort Worth, Texas :
出版者・頒布者名 TCU Press,
出版年・頒布年 c2016.
数量 ix, 126 pages :
他の形態的事項 color illustrations, color map ;
大きさ 31 x 31 cm.
書誌注記 Includes bibliographical references (p. 123-125).
内容注記 From sunshine to sugar. Sizing up whiskey -- Whiskey: the essential elements -- Atoms and molecules: a molecular view of whiskey -- Carbon dioxide, water, light and the sweet origins of whiskey -- The cereals: our sugar daddies -- Barley: the trailblazer -- Corn: America's native grain -- Rye: the comeback kid -- A whisper of wheat -- The journey of CO2 -- Division of labor: Ford, Venice and nature -- The Chloroplast -- Fixing carbon dioxide with a molecular bucket brigade -- Rubisco and more accounting -- Rubisco and C4 plants -- Nature's Rube Goldberg machine for creating molecular bombs and batteries -- Starch synthesis -- From wee beasties to white dogs. Yeasts: the wee beasties -- The Saccharomyces genus: man's best (microbial) friend -- Saccharomyces cerevisisae & its nicknames -- The call of the wild yeast -- Bacteria: the uninvited house guest -- The crushing power of milling -- Sugar through mashing -- Yeast propagation: strength in numbers -- Fermentation & the creation of beer -- Sour mash: A buffet in the Antarctic -- A molecular view of fermentation -- The molecular complexity of passing gas -- Alcohol dehydrogenase -- Distillation -- Pot still: from sailors to whiskey makers -- Column still: efficiency finds a home -- The bubble cap -- Stillage: a feast fit for a cow -- Copper: more than just a pretty face -- The cuts: heads, hearts and tails -- From barrel to brain. Charcoal mellowing -- The mighty oak -- Coopering: the oak becomes the barrel -- Maturation: the caterpillar becomes the butterfly -- Mechanisms of maturation -- Aging warehouses: a barrel's shelter from the elements -- Marrying, blending & single barrel -- The finishing touches: dilution, chill filtration, & bottling -- Attaching a label to it -- Facts of the matter -- Water, ice, & whiskey -- The essence of the individual -- The molecules of whiskey -- Spotlight on whiskey lactone: a noseful and a mouthful -- Last call! a metaphor for the process of separating molecules in whiskey -- Ethanol: a fanciful look at shape and function -- Creating the flavor of whiskey: it's in the brain -- To enhance, not induce -- Whiskey, science, and their future together.
要約、抄録、注釈等 Shots of Knowledge is a guidebook for whiskey lovers. Organized into approximately sixty illustrated essays, the book samples selected topics in whiskey production through the lenses of science and engineering. While the essays are subdivided into three sections-From Sunshine to Sugar, From Wee Beasties to White Dogs, and From Barrel to Brain-the reader is free to sip them in any order. The story commences with water, carbon dioxide, and sunlight; travels through the manufacturing process; and ends with the molecules that entertain the palate. Whether the topic is photosynthesis, bubble caps, oak speciation, or a mechanistic enzymology, the essays seek to reveal the simple beauty too often hidden in science and engineering. At approximately one page in length, each essay and accompanying artwork can be digested slowly at the rate estimated at three essays per bourbon or Scotch. Each essay is summarized in one or two sentences in a single "Shot of Knowledge." Iconography anchors each essay in the production process. Inspiration for the book derived from a productive collision between individuals from TCU and the Firestone & Robertson Distilling Company. ROB ARNOLD is a native of Louisville, Kentucky, and a third-generation member of the whiskey industry. With a passion for both science and whiskey, he holds degrees in microbiology and biochemistry. Since 2011, he has been the head distiller at the Firestone & Robertson Distilling Company in Fort Worth, Texas. Growing up in central Illinois, ERIC SIMANEK was surrounded by corn destined for feed or alcohol. He holds degrees in chemistry from Illinois and Harvard. A member of the chemistry faculty at TCU, he enjoys sharing his love of science with all ages and sharing whiskey with good friends" -- From the publisher.
著者標目 Simanek, Eric, 1969-
一般件名 Whiskey.
Distillation.
資料情報1 『Shots of knowledge : the science of whiskey /』　Rob Arnold and Eric Simanek.　TCU Press,　c2016. （所蔵館：中央　 請求記号：DF/588.5/A76/S　 資料コード：7110597417）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352031838

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