An assessment of spent coffee grounds as a replacement for peat in the production of Scotch whisky: chemical extraction and pyrolysis studies-Reference-Cited by-同舟云学术

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An assessment of spent coffee grounds as a replacement for peat in the production of Scotch whisky: chemical extraction and pyrolysis studies

Published:2024 Issue:1 Volume:2 Page:92-103
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Krakowiak Kacper P.¹^ORCID,McIntosh Ruaraidh D.¹^ORCID,Ellis David¹^ORCID

Affiliation:

1. Institute of Chemical Sciences, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh EH14 4AS, UK

Abstract

Replacing peat, with a more sustainable alternative, in the malting process, a key step in the production of Scotch Whisky.

Funder

Carnegie Trust for the Universities of Scotland

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D3FB00088E

Reference53 articles.

1. Scotch Whisky Association , https://www.scotch-whisky.org.uk/newsroom/scotch-whisky-exports-2022/ , accessed March 2023

2. T. A.Bringhurst and J.Brosnan , in Whisky , Elsevier , London , 2015 , vol. 6 , pp. 49–122

3. B.Guthrie , J.Beauchamp , A.Buettner , S.Toth and M.Qian , Sex, Smoke, and Spirits the Role of Chemistry , American Chemical Society , Washington D. C. , 2019

4. The influence of malt and wort processing on spirit character: the lost styles of Scotch malt whisky

5. Differentiation of Peats Used in the Preparation of Malt for Scotch Whisky Production Using Fourier Transform Infrared Spectroscopy

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