Library
CIBD Membership Required
Resilient UK malting barley needs better winter barley malting cultivars
01/01/2017
CIBD Membership Required
Effects of grain skinning on the malting performance of barley
By: P. Okoro, M. Brennan, H.J. Bryce, K. Houston, P. Smith, S. Hoad
01/01/2017
CIBD Membership Required
The composition of co-products produced during distillation of whiskies derived from grists composed predominantly of maize and rye
By: C.P. Holmes, A. Daillo, S.J. White, J. Traub, N.A. Willoughby, D.L. Maskell
01/01/2017
CIBD Membership Required
The biological synthesis of stable copper nanoparticles
By: N. Pantidos, M. Capeness, L. Horsfall
01/01/2017
CIBD Membership Required
Make Whisky, Feed Salmon - adding value to Scotland's iconic industries
By: N.A. Willoughby, J. Traub, A. Daillo, A.J. Harper, E. McGrandle, J. White
01/01/2017
CIBD Membership Required
Development and roll-out of modular system for recovery of polyphenols from distillery co-products
By: M. Clancy, D. Donnelly, P. Wilson, A. Hamill, A. Wolstenholme, R. Carle, R. Harwood, J. Hart
01/01/2017
CIBD Membership Required
Fermentation and distillation of horse-farmed, un-malted barley and its effect on the subsequent distilled spirits
By: C. Quinn
01/01/2017
CIBD Membership Required
The influence of grist composition on characteristics of whiskies during maturation with toasted and untoasted American oak chips
By: Calum Holmes, Adam Bennison, Dawn Maskell
01/01/2017
CIBD Membership Required
Intercropped barley for brewing and distilling
By: Kirsty Black, G.M. Walker, P. White, G. Squire, P. Iannetta
01/01/2017
CIBD Membership Required
Malting performance of Nigerian grown wheat using two steeping regimes
By: Onyetugo C. Amadi, Simon C. Chime, Anene N. Moneke, Bartholomew N. Okolo, Reginald Agu
01/01/2017
CIBD Membership Required
Cognac grapes: meeting specific quality requirements through raw material local management practices
By: J. Stroll, G. Snakkers, G. Ferrari, L. Lurton, B. Galy
01/01/2017
CIBD Membership Required
Developments in yeast for the beverage industry
By: E. Stonehouse, C. Rice, A. Argyros
01/01/2017
CIBD Membership Required
Comparison of enzymatic activities of Japanese shochu koji and Taiwanese rice shochu starter culture "beka"
By: C.H. Chen, M.K. Shih, S.A. Tsai, M.C. Wu
01/01/2017
CIBD Membership Required
Assessment of pinnacle MG+ yeast for the Scotch whisky industry
By: A. Starr, J.W. Walker
01/01/2017
CIBD Membership Required
Congener profiles of select Lallemand yeast strains
By: A. Ekins, F. Chabot, M. Doucette, A. Mercier, F. D'Aoust
01/01/2017
CIBD Membership Required
Baiju: Where Orient traditional liquor-making technology met modern science in fermentation
By: G. Jin, Y. Zhu, H. Du, Y. Xu
01/01/2017
CIBD Membership Required
Straying from the crowd: Novel yeasts for new make
By: A.E. Hill, J.L.F. Robitaille, J. Crisp
01/01/2017
CIBD Membership Required
Deciphering dunder: an examination of rum fermentation
By: A.E. Hill, O. Salvensen, G. Russell
01/01/2017
CIBD Membership Required
The development of new type malt spirits by yeast metabolism
By: K. Kawamoto, Y. Katsuki, T. Arita, H. Yomo, S. Fukuyo
01/01/2017
CIBD Membership Required
Selective removal of sulfide compounds from new make spirit using silver-supported zeolite filtration
By: T. Sugimoto, M. Murata, N. Kagami, Y. Kawashima, A. Asahi, K. Hosoi
01/01/2017
CIBD Membership Required
Still heating technologies and emulation of direct fired character
By: J. Ludford-Brooks, J.C. Hancock
01/01/2017
CIBD Membership Required
Assessment of charcoals for removal or organic compounds
By: H. Daulby, A. Wardlaw
01/01/2017
CIBD Membership Required
Designing gin: Conception to commercial production
By: D. Wilkinson, M. Huismann, C. Quinn, E. Postlethwaite, E. Macasso, D. Gowrie, D. Edmond, H. Sime, D. Hornbeck, A.E. Hill
01/01/2017
CIBD Membership Required
Maceration vs gin basket: Impact of still configuration on the compositional and sensory attributes of botanicals in gin
By: P. Hughes, I. Hartzog
01/01/2017
CIBD Membership Required
Identification of fraudulent-age whiskies using accelerator mass spectrometry (AMS) radiocarbon (14C) analyses
By: E. Dunbar, G.T. Cook, I. Murdoch, S. Xu, D. Fabel
01/01/2017
CIBD Membership Required
Origin authentication of oak used in whisky cask production using Stable Isotope Reference Analysis
By: R. Young
01/01/2017
CIBD Membership Required
The use of the Agilent 4100 ExoScan Series FTIR device for determination of the origin of oak for construction of sherry casks
By: C. Owen, S. MacDonald, S. Muller, L. Tang, G. Miller
01/01/2017
CIBD Membership Required
Physico-chemistry changes of Soju in Korean traditional ceramic pot, Onggi maturation for new product development
By: K. Tae Wan, A.E. Hill
01/01/2017
CIBD Membership Required
Analysis of characteristic aroma of whisky matured in ex-red wine casks
By: Y Katsuki, A. Hill, D. Maskell, B. Harrison, F. Jack
01/01/2017
CIBD Membership Required
Extraction of wood-derived congeners into spirits as a function of ageing time, temperature, spirit type and alcohol content: a kinetic study
By: Ivonne Wendolyne Gonzalez-Robles, David J. Cook
01/01/2017
CIBD Membership Required
German cask aged wheat (whisky) distillate from the Munsterland - maturation analysis
By: M. Friebe, A.Hill
01/01/2017
CIBD Membership Required
The use of Infra-Red thermography to identify active leak sites in casks
By: M. Patterson
01/01/2017
CIBD Membership Required
Esters evolution during Cachacas maturation and correlation with the sensorial profile and consumer preference
By: A.M. Bortoletto, A.C. Correa, F.T. Serafim, A.R. Alcarde
01/01/2017
CIBD Membership Required
Method development for brandy aging based on oak chips use
By: J. Delassus, P. Schoneberger, P. Rebenaque, B. Bach
01/01/2017
CIBD Membership Required
Achieving 'Negative Carbon' through CO2 reuse as a bolt on value generator
By: T. Dumenil
01/01/2017
CIBD Membership Required
Developing on-site bio-energy solutions for smaller distillery sites
01/01/2017
CIBD Membership Required
The energy evolution and the transition to a low carbon future for distilling
By: T. Dumenil
01/01/2017
CIBD Membership Required
Circular economy resource efficiency and waste reduction for distilling
By: T. Dumenil
01/01/2017
CIBD Membership Required
Biotransformation of copper nanoparticles for remediation of distillery co-products
By: C. Lilley, N. Pantidos, M. Capeness, L. Horsfall
01/01/2017
CIBD Membership Required
Water reuse at breweries and wineries employing KUBOTA membrane bioreactor process
By: M. Kanai, T. Suzuki, W, De Wachter
01/01/2017
CIBD Membership Required
Can operational excellence alleviate climate change risk
By: N. Simpson, A. Brown, D. Gates
01/01/2017
CIBD Membership Required
Mouthfeel characteristics of distilled spirits: Perception and measurement
By: J. Conner, D. Stuart, F. Jack
01/01/2017
CIBD Membership Required
Flavour composition of Cachaca and a proposed sensory wheel
By: A.M. Bortoletto, A.C. Correa, A.R. Alcarde
01/01/2017
CIBD Membership Required
The application of calibrated difference-from-control for sensory quality control of distilled beverages
By: J.C. Castura, S.K. King, C.J. Findley
01/01/2017
CIBD Membership Required
Optimisation of blends composition from Cachaca aged in different wood barrels
By: A.C. Correa, A.M. Bortoletto, T.M.F.S. Vieira, A.R. Alcarde
01/01/2017
CIBD Membership Required
A global approach to neutral spirits sensory quality
By: B.K. Maitin, E. Canterranne
01/01/2017
CIBD Membership Required
From grape to spirit: Contribution of gas chromatography-olfactometry approach to the knowledge of Cognac aromatic profile
By: L. Lurton, S. Estreguil, G. Snakkers, J. Gaschet
01/01/2017
CIBD Membership Required
Whiskyomics: Advanced spectroscopic, spectrometric, and chemometric characterisation of Scotch whisky
By: W. Kew, D. Clarke, I. Goodall, D. Uhrin
01/01/2017
CIBD Membership Required
Protecting the global reach of European spirits: Learnings from the EU FoodIntegrity
By: I. Goodall
01/01/2017
CIBD Membership Required
Relevant data driven case studies for the brewing & distilling industry
By: R. Zuban
01/01/2017
CIBD Membership Required
A closer look on turbidity - a novel approach for turbidity identification
By: J. Fuchs, A. Biella, C. Bergtholdt, T. Fuchs
01/01/2017
CIBD Membership Required
Measuring alcohol - three ways to proof the product
By: G. Spedding
01/01/2017
CIBD Membership Required
Analysis of trace elements in whisky using the Thermo Scientific iCAP 7000 Plus Series ICP-OES
By: N. Bartsch, M. Cassap
01/01/2017
CIBD Membership Required
Determination of high sugar concentrations in distilled spirits samples using a compact ion chromatography system
By: G. Ellison, T. Christison, J. Rohrer
01/01/2017
CIBD Membership Required
Chemical profiling of whiskies using Orbitrap GC-MS
By: P. Dewsbury, D. Roberts, J. Hajslova, M. Stupak, J. Pulkrabova, J. Cole, P. Silock
01/01/2017
CIBD Membership Required
Evaluation of the hydrophobicity of whiskies and UHPLC-QTOF/MS characterisation of their water and octanol phases
By: C.P. Merrell, J.F. Harbertson, T.S. Collins
01/01/2017
CIBD Membership Required
Developing rapid analysis methods to identify counterfeit spirits
By: P. Cockburn, S. Glancy, R. Eccles, I. Goodall
01/01/2017
CIBD Membership Required
Fast detection of spirits counterfeiting based on aroma evaluation with an electric nose
By: F. Ayouni, M. Bonnefille, S. Verger
01/01/2017
CIBD Membership Required
The development of methods to detect the addition of flavourings in counterfeit whisky
By: E. Eccles
01/01/2017
CIBD Membership Required
How to control distilled spirits adulteration
By: A.M. Bortoletto, A.R. Alcarde
01/01/2017
CIBD Membership Required
Has ethyl carbomate contamination been a safety problem in cachaca (Brazilian sugar cane spirit)?
By: A.M. Bortoletto, A.R. Alcarde
01/01/2017
CIBD Membership Required
Measurement of volatiles in distilled spirits using dynamic headspace (DHS) and the multi-volatile method (MVM)
By: K. Ridgeway
01/01/2017
CIBD Membership Required
A sensory journey from local roots to global innovation
By: C.J. Findley, J.C. Castura
01/01/2017
CIBD Membership Required
Authenticity, local and heritage - definitions but not definitive: Findings from the craft spirits sector in Canada and the USA
By: B. Mckenzie
01/01/2017
CIBD Membership Required
Building a university brand: creating new trends in distilling by university-industry collaboration
By: M. Huismann, C. Quinn, E. Postlethwaite, E. Macasso, D. Wilkinson, A. Hill
01/01/2017