Quantitative Comparison of Volatiles in Vapor Infused Gin versus Steep Infused Gin Distillates-Reference-Cited by-同舟云学术

Quantitative Comparison of Volatiles in Vapor Infused Gin versus Steep Infused Gin Distillates

Published:2019-07-03 Issue:3 Volume:77 Page:149-156
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Hodel Jan¹^ORCID,Pauley Matthew¹^ORCID,Gorseling Maarten C. J. K.¹^ORCID,Hill Annie E.¹^ORCID

Affiliation:

1. International Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Riccarton, Edinburgh, U.K.

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2019.1629263

Reference24 articles.

1. Comparison of a Novel Distillation Method versus a Traditional Distillation Method in a Model Gin System Using Liquid/Liquid Extraction

2. Handbook of Alcoholic Beverages

3. Mini-Review: The Role of Saccharomyces cerevisiae in the Production of Gin and Vodka

4. Jacques, K. A.; Lyons, T. P.; Kelsall, D. R. The Alcohol Textbook: A Reference for the Beverage, Fuel and Industrial Alcohol Industries, 4th ed. Nottingham University Press: Nottingham, 2003; p 446.

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