Results 11 to 20 of about 6,704 (178)
Beverages, 2023 New product development for distilled spirits frequently involves experimental trials at the laboratory scale that attempt to replicate industrial-scale production processes.
Martina Daute +4 more
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Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit
Applied Sciences, 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 ...
Martina Daute +5 more
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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 ...
Martina Daute +3 more
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Assisting the automated analysis of chemical–analytical measurements in spirits using validated algorithms and an intuitive user interface [PDF]
Journal of Sensors and Sensor Systems, 2023 Exhaustive analysis of chemical measurements requires considerable expenditure of time and personnel. However, many aspects of this can be automated by translating manual work into objective algorithmic routines.
A. T. Grasskamp +5 more
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Foods, 2022 A total of 170 samples of whisky from 11 countries were analysed in terms of their elemental profiles. The levels of 31 elements were determined by Inductively Coupled Plasma Mass Spectrometry (ICP-MS): Ag, Al, B, Ba, Be, Bi, Cd, Co, Cr, Cu, Li, Mn, Mo ...
Magdalena Gajek +3 more
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Journal of Nutrition and Metabolism, 2022 Previous studies have shown that the liquid gastric emptying mainly depended on energy content, regardless of compositional differences. But the gastric emptying of alcoholic beverages remains unclear. Therefore, we performed the present study to compare
Tadashi Okabe +2 more
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Analysis of Key Aroma Components of Four Kinds of Single Malt Whisky [PDF]
Shipin KexueAroma compounds in Scottish Macallan single malt and Japanese Yamazaki single malt whisky of two ages each were analyzed by headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS).
ZHANG Yi, LI Xiaoyan, NIU Limin, LI Hui, SHEN Bo, CHEN Wenbo, SHANGGUAN Jingyu
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A Quick Buck: An Early Licensed Whisky Distillery at Blackmiddens Farm in the Cabrach
Internet Archaeology, 2023 Blackmiddens Farm distillery, also known as Buck distillery, has recently been the focus of historical research and excavation. At the time of the first season of fieldwork Blackmiddens/Buck was the only farm distillery to have been excavated in the ...
Darroch D.M. Bratt, Peter Bye-Jensen
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Annals of Business Administrative Science, 2020 Japanese whisky now ranks as one of the five major whiskies in the world, but how did it come about? Suntory, which has won several prizes in international competitions since the beginning of the 21st century, was making many types of component whisky in
Yuki Mitomi, Youngkyo Suh, Hidenori Sato
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Journal of Chemistry, 2017 Whisky is one of the most popular alcoholic beverages. There are many types of whisky, for example, Scotch, Irish, and American whisky (called bourbon). The whisky market is highly diversified, and, because of this, it is important to have a method which
Paulina Wiśniewska +4 more
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