Results 11 to 20 of about 9,571 (219)
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
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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
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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
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Teeling Whiskey Company: A Tradition of Family Entrepreneurship and Whiskey Distilling [PDF]
The International Journal of Entrepreneurship and Innovation, 2015 This case study explores the origins of a new high-growth family start-up competing in a traditional industry. Teeling Whiskey Company Ltd (TWC) is the brainchild of entrepreneur Jack Teeling. This new venture stems from another high-profile, family-based business named Cooley Distillery.
O'Gorman, Colm +2 more
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Effects of ultrasonic treatment on accelerating aging of domestic new whiskey in the soaking stage [PDF]
Zhongguo niangzaoTo investigate the effect of ultrasonic treatment in the soaking stage on the accelerating aging of new whiskey, the new whiskey was treated with ultrasonic after adding oak chips. Under ice bath conditions, an intermittent treatment method was used with
XU Bin, WU Yu, LV Xuchen, TONG Fenfei, LI Huixing, LUO Jiancheng
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The magic world of whiskey microbiota
Acta Agriculturae Slovenica, 2020 Modern metagenomics techniques in combination with next generation sequencing are increasingly used for research of numerous environments inhabited by diverse microbiota. In the present study we focused on a rather unusual environment for their growth, a
Ajda PRISTAVEC +7 more
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Whiskey webs: Microscale “fingerprints” of bourbon whiskey [PDF]
Physical Review Fluids, 2019 The evaporation of a drop of American whiskey leaves a characteristic web-like pattern that isn't observed in Scotch whisky and other distillates.
Stuart J. Williams +2 more
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Effects of different yeasts on the quality of highland barley whiskey [PDF]
Zhongguo niangzaoUsing highland barley and malt (1∶1) as raw materials, three different whiskey yeasts (M-1, USW-6 and D-53) were selected to brew highland barley whiskey.
ZHANG Weijian, LI Mao, ZHAO Jiawei, YAN Junling, QIN Fengyang, ZHENG Jia, ZHAO Dong
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PLoS ONE, 2019 The whiskey industry is dominated by whiskey styles with recipes that contain corn as the primary grain. However, little research has been conducted to investigate whiskey specific distinctions arising from different corn varieties and growing ...
Robert J Arnold +4 more
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Core Principles of the California Current Acidification Network: Linking Chemistry, Physics, and Ecological Effects [PDF]
Oceanography, 2015 Numerous monitoring efforts are underway to improve understanding of ocean acidification and its impacts on coastal environments, but there is a need to develop a coordinated approach that facilitates spatial and temporal comparisons of drivers and ...
Karen McLaughlin +15 more
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