Fermentation Technology of Scotch Malt Whisky
نویسندگان
چکیده
منابع مشابه
Near infrared spectroscopic analysis of single malt Scotch whisky on an optofluidic chip.
Standardization and quality monitoring of alcoholic beverages is an important issue in the liquor production industry. Various spectroscopic techniques have proved useful for tackling this problem. An ideal sensing device for alcoholic beverages should be able to detect the quality of alcohol with a small amount of sample at a low acquisition time using a portable and easy to use device. We pro...
متن کاملDifferentiation of Peats Used in the Preparation of Malt for Scotch Whisky Production Using Fourier Transform Infrared Spectroscopy
J. Inst. Brew. 112(4), 333–339, 2006 It is not known if peats derived from different areas of Scotland have distinctive chemical constituents that could impact on malt whisky in discernible organoleptic ways. Fourier transforminfrared (FT-IR) spectroscopy was used as a high throughput screening method to investigate discrimination of a large number of peat samples from six different geographica...
متن کاملDecarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation.
Seven strains of Lactobacillus isolated from malt whisky fermentations and representing Lactobacillus brevis, L. crispatus, L. fermentum, L. hilgardii, L. paracasei, L. pentosus, and L. plantarum contained genes for hydroxycinnamic acid (p-coumaric acid) decarboxylase. With the exception of L. hilgardii, these bacteria decarboxylated p-coumaric acid and/or ferulic acid, with the production of 4...
متن کاملEvolution of the lactic acid bacterial community during malt whisky fermentation: a polyphasic study.
The development of the lactic acid bacterial community in a commercial malt whisky fermentation occurred in three broad phases. Initially, bacteria were inhibited by strong yeast growth. Fluorescence microscopy and environmental scanning electron microscopy revealed, in this early stage, both cocci and rods that were at least partly derived from the wort and yeast but also stemmed from the dist...
متن کاملProfiling Scotch Malt Whisky Spirits from Different Distilleries Using an Electronic Nose and an Expert Sensory Panel
Sensory Evaluation Analysis of the spirits showed globally similar profiles at low retention times (between 0 and 10s) for the main volatile compounds (Fig. 3). The chromatographic profile could be represented as an odour map using a Principal Component Analysis (PCA, Fig. 4). The various samples are represented according to their relative volatile contents on a 2-axis graph with PC1 explaining...
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ژورنال
عنوان ژورنال: JOURNAL OF THE BREWING SOCIETY OF JAPAN
سال: 1989
ISSN: 0914-7314,2186-4012
DOI: 10.6013/jbrewsocjapan1988.84.823