关键词：苏格兰；威士忌；水和麦芽生产；发酵底物；内源性酶系统
摘 要：According to the SWR 2009, the whisky produced in Scotland should be called Scotch whisky. In addition, it should meet the following guidelines: It should be produced at a distillery in Scotland using water and malted barley (whole grains of other cereals can be added to the whisky).Whisky should be processed at that distillery into a mash and converted to a fermentable substrate only by endogenous enzyme systems at that respective distillery. The whisky should be fermented only by adding yeast and should have an alcoholic strength by volume of less than 94.8% (190 US proof).
目 录：

PART 01: Executive summary

Highlights

PART 02: Scope of the report

Top-vendor offerings

PART 03: Market research methodology

Research methodology

Economic indicators

PART 04: Introduction

Key market highlights

PART 05: Market landscape

Market overview

Market size and forecast

Five forces analysis

PART 06: Market segmentation by product

PART 07: Geographical segmentation

Scotch whisky market in Europe

Scotch whisky market in Americas

Scotch whisky market in APAC

Scotch whisky market in MEA

PART 08: Key leading countries

PART 09: Market drivers

PART 10: Impact of drivers

PART 11: Market challenges

PART 12: Impact of drivers and challenges 3

PART 13: Market trends

PART 14: Vendor landscape

Other prominent vendors

PART 15: Key vendor analysis

Bacardi

Diageo

Pernod Ricard

William Grant & Sons

PART 16: Appendix

List of abbreviations

PART 17: Explore Technavio