Library
CIBD Membership Required
Sugar cane for potable and fuel ethanol
By: Luiz Carlos Basso, Carlos Augusta Rosa
01/01/2008
CIBD Membership Required
Going against the grain: food vs uses of cereals
By: Charles Abbas
01/01/2008
CIBD Membership Required
Advanced enzymatic pre-treatment for high gravity fermentation
By: Elmar Janser, Erik Anker Anderson
01/01/2008
CIBD Membership Required
Growing sustainability in the wheat supply chain
By: James Brosnan, Tom Bringhurst, Reginald Agu
01/01/2008
CIBD Membership Required
Mobilisation of energy reserves in barley grains during imbibition of water
By: J.H. Bryce, M.B. Scott, A.K. McCafferty, A.M. Johnstone, J.A. Raven, J.M. Thornton, P.C. Morris, S.Footitt
01/01/2008
CIBD Membership Required
The effects of lactic acid bacteria on the sensory characteristics of new-make Scotch whisky
By: N.R. Wilson, F.Jack, I.Takise, F.G. Priest
01/01/2008
CIBD Membership Required
Management of yeast issues in Cognac region
By: G. Ferrari, B. Galy, C. Roulland, L.Lurton
01/01/2008
CIBD Membership Required
The microbiology and biotechnology of rum production
By: Graham H. Fleet, Victoria green
01/01/2008
CIBD Membership Required
Potential of Blanquilla pear variety to produce pear spirits: influence of the raw material on the final quality of the spirits
By: laura Garcia-Llobodanin, Carme Guell, Montse Ferrando, Francisco Lopez
01/01/2008
CIBD Membership Required
New build distilleries - challenges of sustainability
By: Mike Jappy
01/01/2008
CIBD Membership Required
Anaerobic treatment and biogas production from stillage at a bourbon whisky distillery
By: Robert Hickey, Kevin Smith
01/01/2008
CIBD Membership Required
Effective treatment of distillery wastewater using membrane bio-reactor (MBR) technology
By: Farid Turan
01/01/2008
CIBD Membership Required
Process developments for distillery co-products
By: David Scheiby, Dr Heinz Decker, Georgia Svonja, Dominique Kuhner
01/01/2008
CIBD Membership Required
Biological treatment of distillery effluents comprising anaerobic processes
By: Willie Driessen, Peter Yspeert
01/01/2008
CIBD Membership Required
Distiller's spent grains: a substrate for bioethanol?
By: Biju K. Yohannan, Jane S. White, Jason Bennett, Graeme M. Walker
01/01/2008
CIBD Membership Required
Energy savings using on-line multivariate distillation monitoring
By: K MacNamara, Riccardo Leardi, Udo Interwies
01/01/2008
CIBD Membership Required
Cachaca production through double distillation technique
By: P.A. Souza, H.F.A. Scanavini, A.J.A. Meirelles, A.R. Alcarde
01/01/2008
CIBD Membership Required
Noise, vibration and lighting in the workplace
By: Dave Mclaughlin
01/01/2008
CIBD Membership Required
The bioremediation of copper from distillery waste-water using indigenous microbes
By: Preeti Parikh, Graeme Walker, Phillip Collier, Douglas Murray
01/01/2008
CIBD Membership Required
Benefits of enzymatic pre-treatment of intact yeast cells for anaerobic digestion of distillery pot ale
By: P. Mallick, J.C. Akunna, G.M. Walker
01/01/2008
CIBD Membership Required
The microbiology and biotechnology of rum production (1)
By: Graham H. Fleet, Victoria green
01/01/2008
CIBD Membership Required
Emerging ingredients - adding newer dimensions to alcohol beverages
By: Binod Maitin
01/01/2008
CIBD Membership Required
Renaissance of malt distilling in Tasmania (Australia)
By: Kirsty Lark
01/01/2008
CIBD Membership Required
Structure of ethanol-water systems and its consequences for flavour
By: Melina Macatelli, John R. Piggot, Alistair Paterson
01/01/2008
CIBD Membership Required
The influence of wood species of cask on matured whisky aroma - the identification of a unique character imparted by casks of Japanese oak
By: Yushi Noguchi, Paul S Hughes, Fergus G Priest, John Conner, Frances Jack
01/01/2008
CIBD Membership Required
New highly aromatic products and distillates from smoked malt
By: J. Voigt, A. Richter, B. Weckerle, R. von der Recke
01/01/2008
CIBD Membership Required
Reactive oxygen scavenging ability of whisky
By: Yuri Yamada, Sei-ichi Koshimizu, Norifumi Shirasaka, Hajime Yoshizumi, Kunimasa Koga
01/01/2008
CIBD Membership Required
2-Acetyl-1-pyrroline, a contributor to cereal and feinty aromas in Scotch whisky
By: John Conner, Frances Jack, David Walker
01/01/2008
CIBD Membership Required
The role of water composition on malt spirit quality
By: C.A. Wilson, Frances Jack, F.G. Priest
01/01/2008
CIBD Membership Required
Characteristics of the production and flavour of sweet potato shochu
By: Toshiharu Nakajima, Kazuyuki Torii
01/01/2008