Effects on Scotch whisky composition and flavour of maturation in oak casks with varying histories-Reference-Cited by-同舟云学术

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Effects on Scotch whisky composition and flavour of maturation in oak casks with varying histories

Published:2007-07-01 Issue:3 Volume:28 Page:303-318
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

PIGGOTT JOHN R.,CONNER JOHN M.,PATERSON ALISTAIR,CLYNE JANICE

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb01276.x/fullpdf

Reference32 articles.

1. Aromatic congener formation in maturation of alcoholic distillates;Baldwin;Journal of Agricultural and Food Chemistry,1967

2. Separation of phenolics and coumarins by reversed-phase high performance liquid chromatography;Casteele;Journal of Chromatography,1983

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1. The potential for Scotch Malt Whisky flavour diversification by yeast;FEMS Yeast Research;2024

2. Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis;Foods;2023-03-17

3. Maturation;Whisky and Other Spirits;2022

4. Characterisation of single malt Scotch Whisky using low powered ultrasound and UV‐Visible spectroscopy;Journal of the Institute of Brewing;2020-12-18

5. Influence of regionality and maturation time on the chemical fingerprint of whisky;Food Chemistry;2020-09

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