Wine Spirits Digest 08 2019 158
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Wine Spirits Digest 08 2019 158
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Author : 酒訊文化
language : zh-CN
Publisher: 酒訊文化事業股份有限公司
Release Date : 2019-08-12
Wine Spirits Digest 08 2019 158 written by 酒訊文化 and has been published by 酒訊文化事業股份有限公司 this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-12 with Crafts & Hobbies categories.
Campbeltown & Lowland 蘇格蘭產區攻略: 坎培爾鎮 &低地區究極 說起坎培爾鎮威士忌,你會想到哪些酒廠?如果答得出來的人,可能會先說Springbank雲 頂,見聞再廣一點的,可能還知道Glen Scotia格蘭帝,還有嗎?那麼低地威士忌呢?Loch Lomond羅曼德湖?咦?好像有點不確定⋯⋯。 在蘇格蘭法定六產區之中,低地區與坎培爾鎮如今碰到的正是這樣的境況。相較之下,高地 區、斯貝賽,甚至是艾雷島,許多人隨便就朗朗上口好幾家酒廠,至於低地與坎培爾鎮,反倒 更像是非常明瞭自己愛好的資深玩家的口袋名單。 誠然,低地與坎培爾鎮威士忌各有其產區特色:低地淡雅平順,坎培爾鎮扎實油潤「有男人 味」。雖然風味略顯獨特,但它們絕不該只是小眾玩家酒櫃裡的私藏,你還沒愛上它,可能只 是因為還沒有喝過它。
Wine Spirits Digest 03 2019 153
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Author : 酒訊文化
language : zh-CN
Publisher: 酒訊文化事業股份有限公司
Release Date : 2019-03-10
Wine Spirits Digest 03 2019 153 written by 酒訊文化 and has been published by 酒訊文化事業股份有限公司 this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-03-10 with Crafts & Hobbies categories.
最貼近台灣消費者口味的烈酒競賽 Taiwan Whiskies Awards 2019 TW .WA 威士忌大賞 Part 2:調和威士忌金銀牌揭曉! 國際烈酒競賽百百種,但是歐美評審的喜好真的能符合台灣消費者的口味嗎?為了讓台灣消 費者不會踩雷,今年《WSD酒訊雜誌》舉辦了第二屆TW.WA威士忌大賞,廣邀各大威士忌品牌 共同參與評選,並由酒專高手組成的「通路組」與威士忌愛好者組成的「消費者組」,共同選 出國內市場中具有最大公約數的優質酒款。 上個月,我們公布了單一麥芽威士忌的金牌獎、雙銀牌獎與銀牌獎,本期公布的則是調和威 士忌類別的獎項。雖然國內的威士忌飲家普遍比較青睞單一麥芽威士忌,但調和威士忌的消費 量體不僅不可小覷,從IWSR進口量統計的結果來看,甚至有逐年成長的趨勢。究竟有哪些調和 威士忌最被酒專老闆肯定與最受消費者喜愛呢?請看我們本期的報導。
Wine Spirits Digest 10 2019 160
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Author : 酒訊文化
language : zh-CN
Publisher: 酒訊文化事業股份有限公司
Release Date : 2019-10-08
Wine Spirits Digest 10 2019 160 written by 酒訊文化 and has been published by 酒訊文化事業股份有限公司 this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-08 with Crafts & Hobbies categories.
台灣是全球威士忌最重要的市場之一,台灣人每年所喝掉的威士忌數量可說是相當驚人,因此許多蘇格蘭酒廠常以台灣作為新品首發地點,或是推出台灣限定款,甚至是特別調製台灣人喜愛的風味。 愛酒者對於這般特殊待遇固然感到幸福,但是在這茫茫酒海中,也常有不知如何下手的困擾,因而《WSD酒訊雜誌》在本期的專題中,嚴選近期上市的多款威士忌,以及數款葡萄酒、高粱酒等,作為讀者選購時的參考,並區分為「新品精選」、「台灣限定」、「行家嘗鮮」、「典藏首選」、「高年分經典」「特殊風味桶」、「編輯精選」等類別,希望能協助讀者們快速找到適合自己的酒!
Wine Spirits Digest 09 2019 159
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Author : 酒訊文化
language : zh-CN
Publisher: 酒訊文化事業股份有限公司
Release Date : 2019-09-14
Wine Spirits Digest 09 2019 159 written by 酒訊文化 and has been published by 酒訊文化事業股份有限公司 this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-14 with Crafts & Hobbies categories.
時序適逢9月,《WSD酒訊雜誌》編輯部在「九三軍人節」前夕製作高粱酒專題之際,不禁緬懷起起台灣及金門、馬祖三大公營高粱酒廠早期的創建及發展歷程,其實都與軍人有著千絲萬縷的關係,所以本次專題的版面中,我們特別加入代表軍人的迷彩紋,以及象徵各部隊過往榮耀的徽章,藉此向保家衛國的軍人致上最高敬意! 或許是因為幾家公營高粱酒廠誕生在兩岸炮聲隆隆的年代,這一代的年輕人談起高粱酒,總覺得那就是「父執輩」的酒,是一種在連假或過年回老家時,陪爸爸喝的味道。 感覺有點熟悉又不太熟悉,然而藉由一起喝這不太熟悉的酒,似乎也拉近了跟不太親近的老爸之間的距離。這個情境,其實正好點出了高粱酒現在迫在眉睫的問題:飲用人口老化。 不過高粱酒在市場上遇到的問題遠遠不只這些,本期《WSD酒訊雜誌》專題報導將帶你了解高粱酒在面臨「市」場劇變的挑戰下,在產品型「式」與行銷方「式」做了怎樣的變革與努力,而高粱酒的發展又出現了哪些新趨「勢」。
Wine Spirits Digest 02 2019 152
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Author : 酒訊文化
language : zh-CN
Publisher: 酒訊文化事業股份有限公司
Release Date : 2019-01-29
Wine Spirits Digest 02 2019 152 written by 酒訊文化 and has been published by 酒訊文化事業股份有限公司 this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-29 with Crafts & Hobbies categories.
最貼近台灣消費者口味的烈酒競賽 Taiwan Whiskies Awards 2019 TW.WA 威士忌大賞 Part 1:單一麥芽威士忌金銀牌揭曉! 喜愛威士忌的酒友們,對各種國際烈酒競賽想必早已耳熟能詳,然而隨著地區與飲食文化的 不同,口味偏好往往出現很大的差異,例如光是在台灣本島就有「南甜北鹹」的說法,更何況 是亞洲與歐美? 為了讓台灣消費者更容易挑選符合口味的酒款,去年《WSD酒訊雜誌》舉辦首屆最接地氣的 威士忌評比──「TW.WA(Taiwan Whiskies Awards)威士忌大賞」,當時共有64款參賽, 如今經過了一年的時間,本屆參賽酒款增加為75款,足見威士忌大賞的公信力與活動成效,已 受到市場與各代理商的肯定。 由於篇幅的限制,本屆威士忌大賞的活動內容與得獎酒款,仍將分為兩期進行報導,本期 《WSD酒訊雜誌》將揭露單一麥芽威士忌的金獎、雙銀獎與銀獎(本屆雙金獎從缺)的得獎酒 款,下一期則報導調和威士忌的得獎酒款。
Wine Spirits Digest 09 2021 183
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Author : 酒訊文化
language : zh-CN
Publisher: 酒訊文化事業股份有限公司
Release Date : 2021-09-04
Wine Spirits Digest 09 2021 183 written by 酒訊文化 and has been published by 酒訊文化事業股份有限公司 this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-04 with Crafts & Hobbies categories.
2021台灣威士忌市場關鍵報告 對於台灣酒業來說,2020年絕對是相當難過的一年。在2021年中發表的IWSR(International Wines And Spirits Record )的市場報告當中,雖然揭露了2020年台灣酒類市場整年度的低迷狀態,卻也在混亂的局勢中顯現一線春光。 自2020年疫情發展以來,在儘量避免人際接觸傳播病毒的前提下,包含酒業在內的所有零售產業,都大比例地轉向D2C (Direct to Consumer) 模式,虛擬通路的覆蓋率也明顯得到提升。而更強調成效量化的數位行銷 (Digital Marketing),也在客觀情勢的推波助瀾下,進一步動搖傳統介面的行銷佈局。 在能向Covid-19正式說聲永別之前,請看台灣酒業市場歷經2020年的雨雪風霜,如何走向情勢更加嚴峻的2021年。
Wine Spirits Digest 03 2020 165
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Author : 酒訊文化
language : zh-CN
Publisher: 酒訊文化事業股份有限公司
Release Date : 2020-03-14
Wine Spirits Digest 03 2020 165 written by 酒訊文化 and has been published by 酒訊文化事業股份有限公司 this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-14 with Crafts & Hobbies categories.
台灣威士忌消費者的主流口味,從早期流行的調和式威士忌,轉變為近十多年的單一麥芽威士忌,進階型的威士忌愛好者也從OB (原廠發行) 酒款喝到了IB(裝瓶廠發行)酒款,進而追求更加珍稀、獨特的酒款,而具有不可複製性的單桶(或是由數桶調和的)原酒,便順勢躍上了這個大舞台。 由於進階行家需求殷切,連許多烈酒藏家也進場收購,使得單桶原酒的行情一路攀漲,因此這幾年,各大品酒社團、酒專、達人或進口商,紛紛推出自己專屬的包桶酒款,或是紀念性選桶,甚至原廠也不時推出大師選桶(單桶或數桶原桶強度)限定款,品項琳瑯滿目,令人大開眼界。 本期《WSD酒訊雜誌》為讀者挑選了數個具指標性的酒廠和選桶單位,以及它們曾經推出過的作品,想要擁有幾款獨一無二風味的威士忌嗎?最好的時機或許就是現在!
Wine Spirits Digest 02 2020 164
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Author : 酒訊文化
language : zh-CN
Publisher: 酒訊文化事業股份有限公司
Release Date : 2020-02-13
Wine Spirits Digest 02 2020 164 written by 酒訊文化 and has been published by 酒訊文化事業股份有限公司 this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-02-13 with Crafts & Hobbies categories.
隨著近年在年輕族群中群興起的日本酒熱潮,這兩年不但有多家主打清酒的酒吧開業,以供應多種日本地酒招徠顧客的居酒屋也增加了許多,並培養出不少日本酒的愛好者。 不過在市面上的日本酒愈來愈多的情況下,消費者的選擇固然更為多樣化,但是也衍生了新問題:許多初入門者面對千百種日本酒時,往往不知如何下手。 日本酒愛好者的心聲,我們都聽到了!今年《WSD酒訊雜誌》持續舉辦第二屆日本酒大賞,希望可以從眾多台灣市場販售的酒款中,為日本酒粉篩選出被多數人肯定的酒款,就讓我們一起來感受這些日本酒的美好風味吧!
Grapes And Wines
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Author : António M. Jordão
language : en
Publisher: BoD – Books on Demand
Release Date : 2018-02-28
Grapes And Wines written by António M. Jordão and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-28 with Technology & Engineering categories.
The book "Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.
Whisky Science
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Author : Gregory H. Miller
language : en
Publisher: Springer
Release Date : 2019-06-10
Whisky Science written by Gregory H. Miller and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-10 with Technology & Engineering categories.
This is a book about the science behind whisky: its production, its measurement, and its flavor. The main purpose of this book is to review the current state of whisky science in the open literature. The focus is principally on chemistry, which describes molecular structures and their interactions, and chemical engineering which is concerned with realizing chemical processes on an industrial scale. Biochemistry, the branch of chemistry concerned with living things, helps to understand the role of grains, yeast, bacteria, and oak. Thermodynamics, common to chemistry and chemical engineering, describes the energetics of transformation and the state that substances assume when in equilibrium. This book contains a taste of flavor chemistry and of sensory science, which connect the chemistry of a food or beverage to the flavor and pleasure experienced by a consumer. There is also a dusting of history, a social science.