Results 31 to 40 of about 11,128 (167)

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., Kostić-Stanković Milica M., Veljović Sonja P.   +2 more
doaj   +1 more source

Application of gas chromatography-combustion-stable isotope mass spectrometry in the identification of exogenous alcohol in whisky [PDF]

Zhongguo niangzao
Using 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
doaj   +1 more source

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, Maria Josey, Andrew J. MacIntosh, Dawn L. Maskell, R. Alex Speers   +4 more
doaj   +1 more source

Discriminating Aroma Compounds in Five Cocoa Bean Genotypes from Two Brazilian States: White Kerosene-like Catongo, Red Whisky-like FL89 (Bahia), Forasteros IMC67, PA121 and P7 (Pará)

Molecules, 2023
Fine-grade cocoa beans are characterized by their great organoleptic quality. Brazilian cocoa producers increasingly privilege organoleptic quality over yield.
Sonia Collin, Toine Fisette, Anne Pinto, Jesus Souza, Hervé Rogez   +4 more
doaj   +1 more source

The The influence of Scotch whisky as cultural alcoholic beverage on travel motivations

European Journal of Tourism Research
This paper investigates the influence of cultural alcoholic beverages, specifically scotch whisky, on motivations for travelling to a destination. Employing a quantitative research approach grounded in the push and pull motivations theory, the paper ...
Ricardo Bilro, Amanda MacIntyre, Susana Henriques Marques, Cidália Custódio   +3 more
doaj   +1 more source

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, Ian Goodall, Dušan Uhrín   +2 more
doaj   +1 more source

Profiling the volatile metabolomics and aroma characteristics of Chinese oak-aged whisky: insights of the toasting and charring effects on oak

Food Innovation and Advances
Oak plays a significant role in shaping the distinct whisky flavor. In this study, oak blocks from China (Q. mongolica), France (Q. robur), and America (Q.
Dongsheng Cui, Min Luo, Yongce Huang, Mengyao Qi, Jiamin Gou, Jisheng Fang, Kunqi Gao, Penghui Zhou, Jin Li, Changqing Duan, Yibin Lan, Mengqi Ling   +11 more
doaj   +1 more source

The changes of whisky consumption in Hungary

, 2021
A whisky fogasztásának változása Magyarországon. Szakdolgozatomban feltártam a whisky történetét és készítését, skócia whisky régióit és a világ whisky gyártását.
Csabai, Bernát
core  

Flavor changes of malt Whisky aged for two years in 5 different types of barrel [PDF]

Zhongguo niangzao
In 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
doaj   +1 more source

Molecular Atlas of Key Food Odorants Reveals Mixture‐Level Organization and Enables Generative Aroma Design

Advanced Science, EarlyView.
KFO‐Atlas reveals how real‐world aromas are organized as structured mixtures rather than individual molecules. Building on these principles, KFO‐Gen, a generative AI framework, designs perceptually valid aroma formulations and reconstructs meat‐like aromas exclusively from plant‐derived odorants, providing a foundation for mixture‐level studies and AI ...
Jingzhi Zhang, Huadong Xing, Antonella Di Pizio, Qinfei Ke, Xingran Kou, Dachuan Zhang   +5 more
wiley   +1 more source