Composition of Peats Used in the Preparation of Malt for Scotch Whisky ProductionInfluence of Geographical Source and Extraction Depth

2009 ◽  
Vol 57 (6) ◽  
pp. 2385-2391 ◽  
Author(s):  
Barry M. Harrison ◽  
Fergus G. Priest
Keyword(s):  
Geographical Source ◽  
Scotch Whisky

scholarly journals Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit

2021 ◽  
Vol 11 (4) ◽  
pp. 1410
Author(s):  
Martina Daute ◽  
Frances Jack ◽  
Irene Baxter ◽  
Barry Harrison ◽  
John Grigor ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Descriptive Analysis ◽  
Analytical Techniques ◽  
Gas Chromatography Mass Spectrometry ◽  
Multiple Factor Analysis ◽  
Quantitative Descriptive Analysis ◽  
Yeast Strains ◽  
Quantitative Descriptive ◽  
Scotch Whisky ◽  
Multiple Factor

This study compared the use of three sensory and analytical techniques: Quantitative Descriptive Analysis (QDA), Napping, and Gas Chromatography-Mass Spectrometry (GC-MS) for the assessment of flavour in nine unmatured whisky spirits produced using different yeasts. Hierarchical Multiple Factor Analysis (HMFA) showed a similar pattern of sample discrimination (RV scores: 0.895–0.927) across the techniques: spirits were mostly separated by their Alcohol by Volume (ABV). Low ABV spirits tended to have heavier flavour characteristics (feinty, cereal, sour, oily, sulphury) than high ABV spirits, which were lighter in character (fruity, sweet, floral, solventy, soapy). QDA differentiated best between low ABV spirits and GC-MS between high ABV spirits, with Napping having the lowest resolution. QDA was time-consuming but provided quantitative flavour profiles of each spirit that could be readily compared. Napping, although quicker, gave an overview of the flavour differences of the spirits, while GC-MS provided semi-quantitative ratios of 96 flavour compounds for differentiating between spirits. Ester, arenes and certain alcohols were found in higher concentrations in high ABV spirits and other alcohols and aldehydes in low ABV spirits. The most comprehensive insights on spirit flavour differences produced by different yeast strains are obtained through the application of a combination of approaches.

scholarly journals Evaluation of a Brazilian Fuel Alcohol Yeast Strain for Scotch Whisky Fermentations

2009 ◽  
Vol 115 (3) ◽  
pp. 198-207 ◽  
Author(s):  
H. Berbert de Amorim Neto ◽  
B. K. Yohannan ◽  
T. A. Bringhurst ◽  
J. M. Brosnan ◽  
S. Y. Pearson ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Fuel Alcohol ◽  
Scotch Whisky

The influence of geographical source of seed on cotton oil

1926 ◽  
Vol 3 (4) ◽  
pp. 130-134 ◽  
Author(s):  
H. J. Morrison ◽  
L. W. Bosart
Keyword(s):  
Geographical Source ◽  
Cotton Oil

Consumer profiling of Scotch whisky

1989 ◽  
Vol 1 (2) ◽  
pp. 69-73 ◽  
Author(s):  
C Guy ◽  
JR Piggott ◽  
S Marie
Keyword(s):  
Consumer Profiling ◽  
Scotch Whisky

Identifying the Geographical Source of Artefact Obsidian

Nature ◽  
1966 ◽  
Vol 211 (5046) ◽  
pp. 289-290 ◽  
Author(s):  
GEORGE A. PARKS ◽  
THOMAS T. TIEH
Keyword(s):  
Geographical Source

scholarly journals Advanced solvent signal suppression for the acquisition of 1D and 2D NMR spectra of Scotch Whisky

2017 ◽  
Vol 55 (9) ◽  
pp. 785-796 ◽  
Author(s):  
Will Kew ◽  
Nicholle G.A. Bell ◽  
Ian Goodall ◽  
Dušan Uhrín
Keyword(s):  
Nmr Spectra ◽  
2D Nmr ◽  
Signal Suppression ◽  
2D Nmr Spectra ◽  
Solvent Signal Suppression ◽  
Scotch Whisky

scholarly journals Experimental Whisky Fermentations: Influence of Wort Pretreatments

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2755
Author(s):  
Martina Daute ◽  
Frances Jack ◽  
Barry Harrison ◽  
Graeme Walker
Keyword(s):  
Ethanol Yield ◽  
Small Scale ◽  
Chemical Compositions ◽  
Higher Alcohols ◽  
Fermentation Performance ◽  
Additional Process ◽  
The Impact ◽  
Storage Units ◽  
Scotch Whisky ◽  
Major Consideration

In addition to ethanol yield, the production of flavour congeners during fermentation is a major consideration for Scotch whisky producers. Experimental whisky fermentations can provide useful information to the industry, and this is the focus of this paper. This study investigated the impact of wort pretreatments (boiled, autoclaved, filtered) on fermentation performance and flavour development in Scotch whisky distillates as an alternative to freezing wort for storage. Our study showed that no significant sensorial differences were detected in low wines (first distillates), while the chemical compositions showed clear changes in increased levels of esters and higher alcohols in boiled and autoclaved wort. In contrast, filtered wort comprised overall lower levels of congeners. Regarding alcohol yield, all three pretreatments resulted in decreased yields. In practice, the pretreatment of wort prior to fermentation requires additional process operations, while freezing requires large storage units. The pretreatments adopted in this study significantly influence the composition of the malt wort used for experimental whisky fermentations, and this results in a poorer fermentation performance compared with untreated wort. We recommend the use of fresh or frozen wort as the best options for small-scale fermentation trials.

scholarly journals First Glimpse of Gut Microbiota of Quarantine Insects in China

2020 ◽  
Author(s):  
Yanxue Yu ◽  
Qi Wang ◽  
Ping Zhou ◽  
Na Lv ◽  
Wei Li ◽  
...  
Keyword(s):  
Environmental Factors ◽  
Gut Microbiota ◽  
Geographical Origin ◽  
Geographic Origin ◽  
Insect Species ◽  
Monitoring Method ◽  
Geographical Source ◽  
Insect Gut ◽  
Tracing Method ◽  
New Habitats

AbstractQuarantine insects are economically important pests that frequently invade new habitats. A rapid and accurate monitoring method to trace the geographical source of invaders is therefore needed for prevention, detection, and eradication. Current methods based on insect genetics are often too slow. We developed a novel tracing method based on insect gut microbiota. The source location of microbiota of insects can be used to rapidly determine the insects’ geographic origin. We analyzed 179 gut microbiota samples belonging to 591 individuals of 22 quarantine insect species collected from 36 regions in China and abroad. The gut microbiotas of these insects mainly included Actinobacteria, Bacteroidetes, Cyanobacteria, Firmicutes, Proteobacteria, and Tenericutes. The diversity of the insect gut microbiota was closely related to geographic and environmental factors. Different insect species could be distinguished at the phylum level of microbiota. Populations of individual insect species from different regions could be distinguished at the genus level of microbiota. A method for determining the geographical origin of invasive insect species was tentatively established, but its practical applicability requires further study.

Alcohol Controls and Scotch Whisky Exports (1870-1939)

Addiction ◽  
1988 ◽  
Vol 83 (11) ◽  
pp. 1289-1297 ◽  
Author(s):  
R. B. WEIR
Keyword(s):  
Scotch Whisky
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