Library

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Recent progress in the genetics of malting barley

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Sustainability of grapes as a raw material for spirits

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The impact of peat source on the flavour of Scotch malt whisky

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The case of cork

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Near Infrared Reflectance (NIR) used as a predictive tool for Canadian Whisky Ageing

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Reducing the need for new wood by regenerating and re-using casks

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Evaluation of oakwood potential for aging of wine and spirits: comparison of physicochemical, sensory and molecular approaches

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Kiwi spirits: first results

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Potential of Conference pear variety to produce pear spirits: influence of the raw material and distillation system on the final quality of the spirits

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Creating better cereal varieties for the sustainability of the distilling industry

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Geometric features of oak casks I. Modelling shape and derivation of surface areas and volumes

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Production of a cassava based potable spirit

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Chinese white spirit

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Analysis of a distiller’s yeast during industrial grain fermentation

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The tolerance of Saccharomyces cerevisiae distilling and bioethanol strains to ethanol

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Selecting new distilling yeasts for improved fermentation and for sustainability

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Modelling methanol recovery in wine batch distillations using rectification columns

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New Scotch grain whisky distillery design and build – Starlaw Grain Distillery, Bathgate

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Ethyl carbamate distribution in pot still Cachaça

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Ethyl carbamate formation in Cachaça produced from different sugar cane varieties

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From nature to bottle: How to create authentic flavour profiles

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The impact of increased wash fatty acid levels on the nutty/cereal aroma volatile composition of new make malt spirit

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Understanding the aroma of gin: a Gas Chromatography-Olfactometry approach

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Profiling Scotch malt whisky spirits from different distilleries using an electronic nose and an expert sensory panel

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The behaviour of whisky lactone isomers in Japanese oak casks

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Creating various whiskies utilizing differences in warehouse conditions in Japan

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Aromatic and flavourful distillates from different malt beer specialities

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Alert® for methanol, a rapid diagnostic assay to detect methanol contamination in distilled spirits

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The effect of organic haze on the ethanol determination in whisky

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Evaluation of the performance of ethyl carbamate determination by GC/MS analysis in spirits

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Energy potential and liquid reuse from distillery coproduct streams

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Sustainable energy efficient distillation technologies for neutral/potable spirits

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Sustainability through process design

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The real cost of sustainability: Is it possible to reduce effluent and generate green energy while making a profit?

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Low-temperature processing of wheat for bioethanol production

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Adapting liquid digestion systems for distillery coproducts

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Energy saving in Cognac pot still distillation

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Minimisation of water use in the beverage industry

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Cost effective solution for copper removal in distillery effluents

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Characterisation of the pot ale profile from a malt whisky distillery

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Anaerobic treatment of Tequila distilling effluent: From pilot to full-scale

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Vegetation characteristics and associated conservation values in the watersheds of whisky distilleries in Scotland

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The Sustainability Dilemma. Will this change the way we do business?

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Sustainable Scotch: Will science deliver the industry’s sustainability strategy or will the strategy deliver the science?

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Application of ultrasound in the bioconversion of distiller’s spent grains to bioethanol

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Recent advances in bioethanol production

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Detectable limit of molasses-spirit mixed in rice spirits using a SNIF-NMR method

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Removal of higher fatty acid esters from Taiwanese rice-spirits by nanofiltration

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Applications of flow cytometry in the distilling industry

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Impact of swallowing on the dynamics of aroma release and perception during the consumption of alcoholic beverages

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Global counterfeiting detection

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Anti-counterfeiting: Using LC-MS to detect and differentiate between caramels E150 a, b, c and d in whisky