Nuevo mundo - Mundos Nuevos, 2005 Le clown blanc ne sourit jamais, pourtant il est drole. On force les protagonistes de Whisky a sourire, mais on n’est jamais sur d’avoir vraiment le droit de rire devant cette histoire simple de vies bien reglees, derangees par un intrus, a mi-chemin entre Theoreme (pour l’intrus) et Rene Girard (pour le triangle amoureux) transportes a Carrasco ...
Boris Jeanne
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Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis [PDF]
Foods, 2023 An “omics”-style approach was used to evaluate the complex relationship between whisky aroma and dilution with water, typically suggested as a way to better appreciate whisky.
P. Layton Ashmore +4 more
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Multi-Omics Analysis Demonstrates the Critical Role of Non-Ethanolic Components of Alcoholic Beverages in the Host Microbiome and Metabolome: A Human- and Animal-Based Study [PDF]
Microorganisms, 2023 It is known that alcoholic beverages alter the human gut microbiome. This study focused on the potential impact of non-ethanolic ingredients in whisky on the gut bacteriome. A pilot study was carried out on 15 whisky drinkers, 5 rice beer drinkers, and 9
Priyanka Sarkar +8 more
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Stereoselective synthesis of whisky lactone isomers catalyzed by bacteria in the genus Rhodococcus [PDF]
Frontiers in Microbiology, 2023 Whisky lactone is a naturally occurring fragrance compound in oak wood and is widely used as a sensory additive in food products. However, safe and efficient methods for the production of its individual enantiomers for applications in the food industry ...
Dawid Hernik +5 more
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The Use of a Droplet Collar Accessory Attached to a Portable near Infrared Instrument to Identify Methanol Contamination in Whisky [PDF]
Sensors, 2023 The aim of this study was to evaluate the ability of a droplet collar accessory attached to a portable near-infrared (NIR) instrument to characterize the artificial contamination of methanol in commercial whisky samples.
Adam Kolobaric +5 more
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Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food [PDF]
Foods, 2023 Baijiu is a traditional spirit with high reputation in the Chinese community, and whisky, on the other hand, is a renowned spirit in Western culture, with both contributing a major proportion to the consumption and revenue in the global spirit market ...
Jinchen Li, Qiuyu Zhang, Baoguo Sun
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Learning algorithms for identification of whisky using portable Raman spectroscopy [PDF]
Current Research in Food ScienceReliable identification of high-value products such as whisky is vital due to rising issues of brand substitution and quality control in the industry. We have developed a novel framework that can perform whisky analysis directly from raw spectral data ...
Kwang Jun Lee +6 more
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Chemical Characterization and Sensory Evaluation of Scottish Malt Spirit Aged in Sherry Casks®: Comparison Between Static and Dynamic Aging Systems [PDF]
MoleculesAging spirits in wooden casks is a traditional and mandatory process for the production of certain products, such as whisky. The physicochemical and sensory changes that occur during aging are shaped by the characteristics of the barrels and the aging ...
Daniel Butrón-Benítez +4 more
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Effect of Two Distillation Processes on the Characteristic Aroma of Whisky [PDF]
Shipin Kexue, 2023 In order to explore the effect of different distillation methods on the key aroma compounds of whisky, the aroma composition of base whisky produced by two different distillation methods: double distillation in pot stills and continuous distillation in ...
WU Sijia, YANG Yigong, HUO Xingsan, LIU Cuiping, SHEN Guoquan, ZHAO Zhiyun, LI Jingming
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A Narrative Review of Sulfur Compounds in Whisk(e)y
Molecules, 2022 The production process of whisky consists of malting, mashing, fermentation, distillation and maturation. Sulfur volatile compounds generated during this process have long attracted interest because they influence quality in general.
Akira Wanikawa, Toshikazu Sugimoto
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