Results 21 to 30 of about 6,704 (178)
Predicting Fermentation Rates in Ale, Lager and Whisky
Fermentation, 2021 Recently there has been an increased interest in characterising the rates of alcoholic fermentations. Sigmoidal models have been used to predict changes such as the rate of density decline.
Struan J. Reid +4 more
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Application of gas chromatography-combustion-stable isotope mass spectrometry in the identification of exogenous alcohol in whisky [PDF]
Zhongguo niangzaoUsing 129 whiskies from different regions such as Scotland, Ireland, America and Japan as research samples, the differences in carbon stable isotope ratios (δ13C) of isobutanol, n-propanol, amyl alcohol, ethyl acetate, acetaldehyde and ethanol among the ...
CHEN Bo, LUO Jie, HE Chundian, LIU Bin, YI Bingqing, TU Xiaoke, JIN Baohui
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Molecules, 2023 Fine-grade cocoa beans are characterized by their great organoleptic quality. Brazilian cocoa producers increasingly privilege organoleptic quality over yield.
Sonia Collin +4 more
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Traditional and innovative aging technologies of distilled beverages: The influence on the quality and consumer preferences of aged spirit drinks [PDF]
Journal of Agricultural Sciences (Belgrade), 2021 Aging is one of the most important processes in the production of high-quality spirits, including whisky, brandy and cognac. The contact between wood and distillates is a crucial step for the migration of chemical compounds, which evoke the novel sensory
Krstić Jelena D. +2 more
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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 ...
Christopher Waymark, Annie E. Hill
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Flavor changes of malt Whisky aged for two years in 5 different types of barrel [PDF]
Zhongguo niangzaoIn order to compare the flavor changes of new malt Whisky aged for two years in 5 types of barrel, the quality indexes of 5 kinds of malt Whisky were determined according to the relevant national standard method, and the volatile flavor components were ...
AN Jiajing, ZHENG Xiaobai, XIONG Dawei, LEI Wenwen, HUANG Yanli, XIA Ji, DONG Dejin, ZHANG Jie, ZHAO Tianpeng, CHEN Feilong
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Quantification of whisky congeners by 1H NMR spectroscopy
Analytical Science Advances, 2020 Whisky is a complex mixture made up of thousands of compounds originating in different stages of its production. Analysis of whisky congeners is critical to our understanding of the manufacturing process, quality control, and the detection of counterfeit
Marc Stockwell +2 more
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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
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INFLUENCE OF STORING AND TEMPERATURE ON RHEOLOGIC AND THERMOPHYSICAL PROPERTIES OF WHISKY SAMPLES [PDF]
Journal of Central European Agriculture, 2013 Temperature and storing time can be included between the most significant parameters that influence physical properties of food. This article deals with selected rheologic and thermophysical properties of alcohol drink whisky.
Peter Hlavac, Monika Bozikova
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Applied Sciences, 2019 The definition of the optimal temperature and its effects (either increasing or variations) during analysis of alcoholic beverages are of importance to develop protocols based in spectroscopy.
Ishita Joshi +4 more
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