Distilling yeast and fermentation
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Publisher
Elsevier
Reference22 articles.
1. Letter to the Editor: Update on knowledge regarding starch structure and degradation by malt enzymes (DP/DU and Limit Dextrinase);Bathgate;Journal of the Institute of Brewing,2011
2. Impact of dried, creamed and cake supply formats on the genetic variation and ethanol tolerance of three Saccharomyces cerevisiae distilling strains;Cheung;Journal of the Institute of Brewing,2012
3. Life with 6000 genes;Goffeau;Science,1996
4. The impact of copper in different parts of malt whisky pot stills on new make spirit composition and aroma;Harrison;Journal of the Institute of Brewing,2011
5. Saccharomyces diversity and evolution: a budding model genus;Hittinger;Trends in Genetics,2013
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1. The potential for Scotch Malt Whisky flavour diversification by yeast;FEMS Yeast Research;2024
2. The influence of yeast format and pitching rate on Scotch malt whisky fermentation kinetics and congeners;Journal of the Institute of Brewing;2023-07-10
3. From Fermented Wash to New Make Spirit: Assessing the Evolution of Flavour Characteristics of Scotch Whisky Using Lab-Scale Process Simulations;Beverages;2023-04-24
4. Vodka;Distilled Spirits;2023
5. Effects of dimethyl dicarbonate on improving the aroma of melon spirits by inhibiting spoilage microorganisms;Journal of Food Processing and Preservation;2022-03-21
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