Results 51 to 60 of about 11,128 (167)
Effect of different secondary distillation methods on the flavor of new whiskey [PDF]
Zhongguo niangzaoIn order to study the effect of different distillation methods on the flavor of new whisky, selecting two common distillation methods (pot distillation and tower distillation) in this study, the initial distillate of the first distillation was distilled ...
YANG Yunxia, LU Jun, SONG Xulei, WANG Xin, WANG Heng, WANG Deliang, YANG Yigong, ZHONG Chonghu, ZHANG Fuyu
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Flavour and Fragrance Journal, EarlyView.This framework transposes the perfumery olfactory pyramid to whisky maturation by sequencing aromas into top, heart, and base notes according to their temporal persistence. Using Log P as a behaviour‐based classification axis and oak macromolecules as natural fixative analogues, it proposes a behaviour‐based aromatic wheel bridging flavour chemistry ...
Magali Picard
wiley +1 more source
Saccharomyces cerevisiae in the Production of Whisk(e)y
Beverages, 2016 Whisk(e)y is a major global distilled spirit beverage. Whiskies are produced from cereal starches that are saccharified, fermented and distilled prior to spirit maturation.
Graeme M. Walker, Annie E. Hill
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Journal of Chemical Technology &Biotechnology, EarlyView.Abstract Continuous neutral‐alcohol and food‐grade ethanol production is an energy‐intensive process in which distillation and rectification alone account for 50–85% of total plant energy use. While significant advances in separation technology have emerged over the past two decades, the spirits industry continues to rely predominantly on multi‐effect ...
Anton A Kiss
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Temperature and time of storing effect on rheologic properties of chosen whisky types [PDF]
Journal on Processing and Energy in Agriculture, 2013 This article deals with selected rheological properties of alcohol drink whisky. Our research was oriented on measuring of rheologic characteristics of whisky.
Hlaváč Peter +2 more
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Spent Grain: A Functional Ingredient for Food Applications
Foods, 2023 Spent grain is the solid fraction remaining after wort removal. It is nutritionally rich, composed of fibers—mainly hemicellulose, cellulose, and lignin—proteins, lipids, vitamins, and minerals, and must be managed properly.
Ancuța Chetrariu, Adriana Dabija
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Climate change‐driven warming is increasing wine ethanol, promoting an atypical convergence between pH and titratable acidity (TA), and favouring the accumulation of specific wine volatiles: γ‐nonalactone (γ‐C9) and massoia lactone (MLac).
Roberto Salvatore Di Fede +3 more
wiley +1 more source
Difference analysis of volatile flavor substances in different brands of commercially available whisky [PDF]
Zhongguo niangzaoIn order to explore the aroma composition and differences of different brands of commercially available whisky, the volatile flavor substances in 10 whisky samples (numbered as W1-W10) were determined by headspace solid-phase microextraction-gas ...
MA Xiaoran, CHEN Peng, GAO Huajie
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Foods, 2022 Two hundred and five samples of whisky, including 170 authentic and 35 fake products, were analyzed in terms of their elemental profiles in order to distinguish them according to the parameter of their authenticity.
Magdalena Gajek +6 more
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Technical wildness: Modernity, romanticism, and the technocratic turn in Scottish rewilding
People and Nature, EarlyView.Abstract Technical wildness is a new and increasingly influential culture of nature. This paper marks its emergence in Scotland in the early 2020s. Focusing on Scotland's rapidly evolving land management sector, the paper traces how private rewilding companies position science‐led land management and natural capital markets as the most effective ...
Theo Stanley
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