, 2013 A whisky sokszínűségét a készítés mikéntje és a körülmények határozzák meg. Emiatt a szakdolgozatomban részletesen bemutatom a whisky történelmét, fajtáit, gyártását, az eszközöket és a lepárlómesterek szerepét.gjbiomérnökBSc ...
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Jacek Namieśnik-Analytical Chemist and Dedicated Biker: From Wine Analysis to Toxic Compounds. [PDF]
Molecules, 2021 Silberring J, Ciborowski P.
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Production, Characterization, and Sensory Profiling of Novel Pepper Distilled Spirit. [PDF]
Int J Food Sci, 2021 Ann YC, Wei FS, Yeo G, Ping TW, Tuah L.
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Influence of Different Fermentation Conditions on the Aroma-Active Compounds During New-Make Whisky Production Determined by GC-MS, GC×GC-O-MS, HPLC, and UPLC-MS. [PDF]
MoleculesMa X +7 more
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Design of a pre-treatment integrated anaerobic digestion treatment facility for decarbonising whiskey industry: A circular economy perspective. [PDF]
Heliyon, 2022 Dalton C, Okolie JA, Davis P, Gunes B.
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Evaluating Canadian yeast strains for novel new-make spirit applications. [PDF]
FEMS Yeast ResMarr RA, Cartes P, Cook B, Measday V.
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Examining the factors shaping consumer attitude towards the popular alcoholic beverages in Hungary. [PDF]
Heliyon, 2022 Mucha L, Vámosi K, Totth G.
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EEG feature extraction and machine learning for consumer preference analysis of whisky. [PDF]
Curr Res Food SciZeng Z, Liu X, Xu Y, Tang K.
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Barre Toelken (Academy of Malt Scotch Whisky certificate)
Academy of Malt Scotch Whisky certificate awarded to Barre Toelken June 1 ...
Toelken, Barre, 1935-;
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The Influence of Wood-Derived Compounds on the Quality of Alcoholic Beverages. [PDF]
MoleculesSroka P, Tarko T.
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