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Alex Moriarty - High-Temperature (HT), High-Gravity (HG) fermentation enabled by a robust whisky yeast reducing cooling water and energy per litre of AA in Scottish distilleries
By: Alex Moriarty
06/05/2026
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Alex Moriarty - Using S.pombe active dried yeast to produce fermentation forward rums in the Jamaican tradition.
By: Alex Moriarty
06/05/2026
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Alyson Mitchell - Almond Shell Biofilters Harnessing Lignocellulosic Waste for Circular Wastewater Treatment and Reuse in the Distilling Industry
By: Alyson Mitchell
06/05/2026
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André Alcarde - Alternative aging of cachaça (Brazilian sugarcane spirit) impact of wood fragments on color, phenolic content, and antioxidant activity
By: André Alcarde
06/05/2026
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André Alcarde - Cachaça (Brazilian sugarcane spirit) aged in new oak barrels effect of char level on extraction rates
By: André Alcarde
06/05/2026
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Andrew Burgess - Reducing Effluent Tankering and Improving Energy Recovery via Operational Outsourcing
By: Andrew Burgess
06/05/2026
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Christian Longo - Mycopack Valorizing Distillery Waste for Luxury Packaging through Mycoproduction
By: Christian Longo
06/05/2026
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Dayi Zhang - Smart Ultrasonic Sensing for Safer and More Accurate Cask Level Measurement
By: Dayi Zhang
06/05/2026
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Donald Ross - In-Cask Spirit Measurement Throughout Maturation
By: Donald Ross
06/05/2026
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Ernie Button - Visualizing Flavour Pattern Formation in the Dried Remains of Aged Spirits
By: Ernie Button
06/05/2026
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Hannah Ford - Temperature Stability of Bottled Scotch Whisky
By: Hannah Ford
06/05/2026
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Hannah Murray - Using novel flow cytometry techniques to define and monitor yeast cell stress
By: Hannah Murray
06/05/2026
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Liam Deery - Copper Contact and Condenser Design Material Compatibility and Sustainable Innovation in Distillation
By: Liam Deery
06/05/2026
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Madeline Dysart - Programmed Performance Predictive Modelling and Optimisation of Yeast Rehydration for Enhanced Ethanol Yield in Very High Gravity Fermentations
By: Madeline Dysart
06/05/2026
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Michiya Amakata - Development of a fermentation method using co-fermentation of yeast and lactic acid bacteria
By: Michiya Amakata
06/05/2026
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Oliver Lewis - The influence of the distillery production process on the balance of peat smoke congeners in Scotch Whisky
By: Oliver Lewis
06/05/2026
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Rebecca Hooper - Total Carbon Ownership (TCO₂) Balancing Embodied & Operational CO2, and Payback in Process Equipment Decisions
By: Rebecca Hooper
06/05/2026
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Ryan Kromhout - Towards Greener Distillation Inline Vol.%-ABV Measurement for carbon and water reduction, flavour improvement
By: Ryan Kromhout
06/05/2026
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Scott Allen - Application of AspenTech Tools in Process Design for Distilling Operations Optimising Energy Efficiency and Co-Product Treatment
By: Scott Allen
06/05/2026
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Shanzay Qamar - Building Better Barley Expanding the Range of Barley Gene Editing Tools
By: Shanzay Qamar
06/05/2026
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Steffi Jose - Geographical Influence on Malt Spirit Maturation in India A Comparative Study of Environmental Effects on Matured Spirit Quality
By: Steffi Jose
06/05/2026