Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development
Author:
Affiliation:
1. International Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, UK
2. Crisp Malt, Fakenham, Norfolk, UK
3. Holyrood Distillery, Edinburgh, UK
Funder
Crisp Malt
Holyrood Distillery
Scottish Research Partnership in Engineering
Heriot-Watt University
The Macpherson Trust
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/03610470.2022.2034133
Reference40 articles.
1. The influence of malt and wort processing on spirit character: the lost styles of Scotch malt whisky
2. Specialty Malt Contributions to Wort and Beer
3. Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses
4. Flavour generation during commercial barley and malt roasting operations: A time course study
5. Modelling flavour formation in roasted malt substrates under controlled conditions of time and temperature
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