Results 1 to 10 of about 4,976 (168)
Comparison of Aroma Profiles of Whiskeys Fermented from Different Grain Ingredients [PDF]
FoodsDifferent grain sources of whiskey have great potential for aroma expression. In this paper, four whiskeys fermented from different raw materials (barley, wheat, highland barley, and sorghum) were compared.
Siqian Guo +4 more
doaj +2 more sources
Application of Grape Stems Extract to Increase the Antioxidant Capacity of Whiskey [PDF]
International Journal of Food ScienceThe recent steady demand for products with increased antioxidant properties largely determines the direction of research in the field of creating high-quality products with increased biological value.
Anatoliy Kazak +7 more
doaj +2 more sources
A multidisciplinary approach to establishing clozapine in a patient with schizophrenia and comorbid ASD: a case report [PDF]
BMC PsychiatryBackground There is substantial symptom overlap in psychosis and autism spectrum disorder (ASD) and co-morbidity is common. In addition, antipsychotic response may be moderated by the co-occurrence.
Madelaine Bridges +3 more
doaj +2 more sources
Sources of Volatile Aromatic Congeners in Whiskey
Beverages, 2023 Whiskey’s complex and diverse flavor stems from a range of reactions that create congeners that are primarily dependent upon the cereal source/mash bill and each stage of the process: malting, mashing, fermentation, distillation, and cask maturation ...
Thomas J. Kelly +2 more
doaj +1 more source
The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit
Foods, 2021 The impact of barley variety and its geographical growth location (environment) on the flavour of new make spirit was investigated to determine if “terroir” can be applied in the production of single malt whisk(e)y.
Maria Kyraleou +5 more
doaj +1 more source
The quality control system of distilled spirits [PDF]
BIO Web of Conferences, 2021 Research has been carried out to identify and quantify phenolic and furan compounds (gallic acid, ellagic acid, furfural, 5-methylfurfural, 5-hydroxymethylfurfural, vanillin, syringaldehyde, vanillic acid, syringic acid, synapic aldehyde, coniferyl ...
Abramova Irina +4 more
doaj +1 more source
Production, Characterization, and Sensory Profiling of Novel Pepper Distilled Spirit
International Journal of Food Science, 2021 This study described the production method of novel whiskey using black pepper berries as raw material including the determination of chemical composition and sensory profile of this distillate.
Yap Chin Ann +4 more
doaj +1 more source
Identification of Rotundone as an Important Contributor to the Flavor of Oak-Aged Spirits
Molecules, 2021 Experiments were conducted to identify a compound responsible for a spicy, woody, incense-like odor note in oak-aged spirits. The target compound was extracted from oak wood and various oak-aged spirits and analyzed by multidimensional (heart-cut) gas ...
Elizabeth Genthner-Kreger +1 more
doaj +1 more source
Data in Brief, 2022 Data in this article are acquired from 46 naturally distilled whiskey. Whiskey samples were produced in the United Kingdom, United States, Ireland, Scotland, and Canada.
Ali J. Othman, Sarah G. Saker
doaj +1 more source
Техника и технология пищевых производств, 2023 Distilled alcoholic drinks are popular all over the world. Monitoring the quality and safety of such drinks requires modern instrumental methods. Chemical composition of alcoholic beverages has become focus of numerous experimental and theoretical ...
Nataliya V. Shelekhova +2 more
doaj +1 more source