Content
Citation(s) & Footnote(s)
Book(s)Edition and coverage
The Alcohol Textbook, fifth edition (2009), edited by W. M. Ingledew, D. R. Kelsall, G. D. Austin and C. Kluhspies; Nottingham University Press, ISBN 978-1-904761-65-5. This is distinct from the existing fourth-edition Source and Literature Note. All 546 supplied physical PDF sheets were read sequentially and visually screened; 271 relevant visual enlargements are in the private coverage ledger. Chapters 1–36, references, Appendix 1 and back cover are covered.
Edition gap: the PDF's own contents list Appendix 2 beginning printed p. 532 and an Index beginning p. 555. PDF545 is printed p. 531 and PDF546 is the back cover. At least pp. 532–554 of Appendix 2 and the entire index are absent. The supplied copy is fully read, but the fifth edition is incomplete; keep this note Needs Review and Source Partial Source pending authorized recovery.
Main argument and contribution
An edited, industry-facing reference that relates raw-material chemistry, enzymes, yeast and bacterial management, fermentation equipment, distillation and commercial alcohol products. For the Academy, whiskey Chapters 29–31 (printed pp. 411–464) supply historical process diagrams and comparative categories; Chapter 35 (pp. 491–506) contrasts French AOC still arrangements. Use figures as system maps to redraw and verify, not as proof of current legal rules, universal practice, actual yields or flavor causation.
Critical evidence assessment
Chapter 29 Table 4 (p. 421) has nonmatching Fahrenheit/Celsius ranges for high-amylose corn; Table 7 (p. 428) compares unlike dry and as-is yield bases. Chapter 30 Table 1 (p. 431) puts a Coffey still in 1820 before its prose patent account; Chs. 30–31 disagree on Stein/Coffey dates. Chapter 31 contains broad history and sensory mechanisms without claim-level substantiation and conflates whiskey, bourbon and straight whiskey. Its regulations are historical. Chapter 34 copper-limit table/prose units conflict (p. 482), and aging plots (pp. 485–486) lack uncertainty. Chapter 35's stated Cognac export numbers imply about 84.5%, not 95.5%; its simulation has acknowledged poor congener predictions (pp. 504–505). Chapter 36 Table 1 (p. 508) labels totals million US gallons although scale matches million liters, a roughly 3.785-fold error. It mislocates Armagnac and describes tequila mixto by blending finished spirits, contrary to the agave-sugar basis in the official standard. Many forecasts and market claims are dated 2005–2009 trade snapshots.
Academy synthesis
Proposed internal uses: grain-to-still explanatory map with current corroboration; source-reading exercises on unit bases, temperature conversions and incompatible denominators; comparative still diagrams with carefully bounded sensory claims; a primary-source correction exercise for tequila and Armagnac. Do not reproduce the fuel plant's chemical antimicrobial options, cream-liqueur spoilage claim, or methanol/copper simplifications as safe beverage operating guidance. No public course page has been changed.
Outstanding
Recover and read fifth-edition Appendix 2 and Index. Verify each whiskey-specific historical/legal/technical claim against current primary sources before public use. Browser rendering and attachment-byte verification are separate from native Source read-back. Detailed page-by-page notes, visual log, full review and completeness audit are saved in the private local project analysis.
Linked existing ideas
- Grain chemistry creates processing requirements: Chapter 29 is supporting process context, but its Table 4 conversion must be corrected.
Grain chemistry creates processing requirements
- Reproducible blend math begins with declared units and proof conditions: Appendix 1 demonstrates why ethanol and ppm conversions need an explicit basis.
- Peated character comes from process, not peaty water: Chapter 31's water story is a counterexample, not supporting evidence for the mechanism.
