Mini-Review: The Role of Saccharomyces cerevisiae in the Production of Gin and Vodka-Reference-Cited by-同舟云学术

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

Published:2017-02-14 Issue:4 Volume:3 Page:13
ISSN:2306-5710
Container-title:Beverages
language:en
Short-container-title:Beverages

Author:

Pauley Matthew,Maskell Dawn^ORCID

Publisher

MDPI AG

Subject

Food Science

Link

http://www.mdpi.com/2306-5710/3/1/13/pdf

Reference70 articles.

1. Gin and Vodka;Aylott,2008

2. Chapter 3.4: Other cereal based spirits;Buglass,2011

3. ‘Living Water’: Vodka and Russian Society on the Eve of Emancipation;Christian,1990

4. Vodka. Russia’s Gigantic Monopoly in Drink. How it is made; How it is sold and what is done with the money;Benjamins;The Idler; An Illustrated Monthly Magazine,1902

5. Chapter 13: Production of neutral spirits and preparation of gin and vodka;Murghagh,1999

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1. Identifying the botanical origin of alcohol using 2H SNIF NMR: A case study of “polish vodka” PGI;Food Chemistry;2025-01

2. Bioconversion of Apple Pomace to Meyerozyma guilliermondii and Scheffersomyces stipitis Biomass;Applied Sciences;2024-07-13

3. Applications of diastatic Saccharomyces cerevisiae in brewing, distilling and biofuel production;Journal of the Institute of Brewing;2024-01-30

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

5. Inorganic Acid Anions in Distilled Alcoholic Beverages: Capillary Electrophoresis with Conductometric Detection;Food Processing: Techniques and Technology;2023-12-30

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