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 ...
Kishan Dholakia +2 more
exaly +4 more sources
Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit
Applied Sciences (Switzerland), 2021 This study compared the use of three sensory and analytical techniques: Quantitative Descriptive Analysis (QDA), Napping, and Gas Chromatography-Mass Spectrometry (GC-MS) for the assessment of flavour in nine unmatured whisky spirits produced using ...
Graeme Walker +2 more
exaly +3 more sources
Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis
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.
Elizabeth Tomasino +2 more
exaly +3 more sources
Experimental Whisky Fermentations: Influence of Wort Pretreatments
Foods, 2021 In addition to ethanol yield, the production of flavour congeners during fermentation is a major consideration for Scotch whisky producers. Experimental whisky fermentations can provide useful information to the industry, and this is the focus of this ...
Graeme Walker, Martina Daute
exaly +3 more sources
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
doaj +2 more sources
Multielemental Analysis of Various Kinds of Whisky
Molecules, 2019 Whisky (whiskey) consists of many trace elements coming from the raw materials used in its fermentation, distillation and maturation processes. These ingredients assure the exceptional organoleptic characteristics of the beverage.
Magdalena Gajek +2 more
exaly +3 more sources
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
doaj +2 more sources
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 ...
Annie Hill
exaly +3 more sources
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
doaj +2 more sources
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
doaj +1 more source