A review of malting and malt processing for whisky distillation
Author:
Affiliation:
1. Sunnyfield Consultancy; Albert Street Nairn IV12 4HF UK
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.332/fullpdf
Reference58 articles.
1. Institute of Brewing 1991 Recommended Methods of Analysis
2. Beveridge , J. L. Cochrane , N. G. Hay , D. MacDonald A. M. L. MacGingle , S. Thornton J. M. 1998 A process for producing whisky
3. Determination of fermentability of unboiled worts. A method for use in the distilling industry;Dolan;J. Inst. Brew.,1983
4. Methods for determining the fermentability and predicted spirit yield of distilling malt;Bringhurst;J. Inst. Brew.,1996
5. Twenty years of fermentable extract and predicted spirit yield;Dolan;J. Inst. Brew.,2000
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