Results 11 to 20 of about 14,625 (120)
The potential for Scotch Malt Whisky flavour diversification by yeast [PDF]
FEMS Yeast ResearchScotch Whisky, a product of high importance to Scotland, has gained global approval for its distinctive qualities derived from the traditional production process, which is defined in law.
Graeme Walker, Martina Daute
exaly +4 more sources
Recoverable resources from pot ale & spent wash from Scotch Whisky production. [PDF]
Resour Conserv Recycl, 2022 Scotch Whisky is an important global commodity which generates extensive co-product known as pot ale or spent wash (> 10 L co-product per L whisky). Whilst this is often used as fertiliser or animal feed, a proportion requires disposal resulting in cost ...
Edwards C +9 more
europepmc +2 more sources
Beverages, 2023 New product development for distilled spirits frequently involves experimental trials at the laboratory scale that attempt to replicate industrial-scale production processes.
Martina Daute +4 more
doaj +1 more source
Unlocking dynamic capabilities in the Scotch whisky industry, 1945–present [PDF]
, 2022 In this article we examine the development of the Scotch whisky industry since 1945 through the lens of dynamic capabilities. We explain how sui generis acts—novel initiatives outwith the established repertoire of practices of a firm or industry—by ...
Mackenzie, Niall G. +4 more
core +1 more source
Beverages, 2023 With the difference in the photosynthesis process between C3- and C4-plants, the 13C/12C stable isotope ratio of ethanol, i.e., δ13C-ethanol, can potentially be a basis for the discrimination of Scotch whiskies derived from different raw materials.
Hsiao-Wen Huang, Wei-Tun Chang
doaj +1 more source
The Influence of Yeast Strain on Whisky New Make Spirit Aroma
Fermentation, 2021 Flavour in Scotch malt whisky is a key differentiating factor for consumers and producers alike. Yeast (commonly Saccharomyces cerevisiae) metabolites produce a significant amount of this flavour as part of distillery fermentations, as well as ethanol ...
Christopher Waymark, Annie E. Hill
doaj +1 more source
Mapping future water scarcity in a water abundant nation: Near-term projections for Scotland
Climate Risk Management, 2021 With its abundant water resources, Scotland has ambitions to become a 'hydro nation'. Hydroclimatological projections indicate that the spatial and temporal distribution of water is likely to change, with parts of Scotland becoming significantly drier ...
Annie Visser-Quinn +3 more
doaj +1 more source
Predicting Fermentation Rates in Ale, Lager and Whisky
Fermentation, 2021 Recently there has been an increased interest in characterising the rates of alcoholic fermentations. Sigmoidal models have been used to predict changes such as the rate of density decline.
Struan J. Reid +4 more
doaj +1 more source
Brand Building and Structural Change in the Scotch Whisky Industry since 1975 [PDF]
, 2002 The stagnation in demand for Scotch whisky from the late 1970s encouraged leading producers to switch from a production-driven to a market-driven approach to their industry.
S. R. H. Jones +2 more
core +1 more source
Saccharomyces cerevisiae in the Production of Whisk(e)y
Beverages, 2016 Whisk(e)y is a major global distilled spirit beverage. Whiskies are produced from cereal starches that are saccharified, fermented and distilled prior to spirit maturation.
Graeme M. Walker, Annie E. Hill
doaj +1 more source