Jacques, K. A., T. P. Lyons, and D. R. Kelsall, eds. The Alcohol Textbook: A Reference for the Beverage, Fuel and Industrial Alcohol Industries. 4th ed. Nottingham: Nottingham University Press, 2003.
Feed quality, still geometry, copper, heat, reflux, strength, and cut decisions alter spirit character; neutral spirit and whiskey target different separations.
Robert Piggot, “From Pot Stills to Continuous Stills: Flavor Modification by Distillation,” in The Alcohol Textbook, 4th ed., ed. K. A. Jacques, T. P. Lyons, and D. R. Kelsall (Nottingham: Nottingham University Press, 2003), 255–264.
Robert Piggot, “From Pot Stills to Continuous Stills: Flavor Modification by Distillation,” in The Alcohol Textbook, 4th ed., ed. K. A. Jacques, T. P. Lyons, and D. R. Kelsall (Nottingham: Nottingham University Press, 2003), 255–264.
264
255
Piggot, “From Pot Stills to Continuous Stills,” 255–264.
Chapter 17 — From Pot Stills to Continuous Stills
Fresh September28 recheck: printed255–264/PDF259–268 supports the qualitative system account. Simplified heads/methanol and pure-boiling-point explanations are not adopted; relative volatility changes with mixture composition.
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