Library
IBD Membership Required
Detectable limit of molasses-spirit mixed in rice spirits using a SNIF-NMR method
By: Cheng-Hung Lai, Wen-Ching Ko, Chang-Wei Hsieh
01/09/2011
IBD Membership Required
Selecting new distilling yeasts for improved fermentation and for sustainability
By: Graeme Walker, Tom Bringhurst, Frances Jack, James Brosnan
01/09/2011
IBD Membership Required
Application of ultrasound in the bioconversion of distiller’s spent grains to bioethanol
By: Jason Bennett, Graeme Walker, David Bremner
01/09/2011
IBD Membership Required
Near Infrared Reflectance (NIR) used as a predictive tool for Canadian Whisky Ageing
By: Don Livermore
01/09/2011
IBD Membership Required
Evaluation of the performance of ethyl carbamate determination by GC/MS analysis in spirits
By: G. Snakkers, et
01/09/2011
IBD Membership Required
Creating better cereal varieties for the sustainability of the distilling industry
By: T A Bringhurst, Reginald Agu, James Brosnan
01/09/2011
IBD Membership Required
Characterisation of the pot ale profile from a malt whisky distillery
01/09/2011
IBD Membership Required
Energy saving in Cognac pot still distillation
By: G. Ferrari, B. Galy, L. Lurton
01/09/2011
IBD Membership Required
Vegetation characteristics and associated conservation values in the watersheds of whisky distilleries in Scotland
By: Taro Asada, Takeshi Yonezawa
01/09/2011
IBD Membership Required
Reducing the need for new wood by regenerating and re-using casks
By: John Conner, et al
01/09/2011
IBD Membership Required
The impact of peat source on the flavour of Scotch malt whisky
By: Barry Harrison
01/09/2011
IBD Membership Required
Sustainable energy efficient distillation technologies for neutral/potable spirits
By: S P Singh
01/09/2011
IBD Membership Required
The real cost of sustainability: Is it possible to reduce effluent and generate green energy while making a profit?
By: Vinod Ramachandran, Diana Gates
01/09/2011
IBD Membership Required
Ethyl carbamate formation in Cachaça produced from different sugar cane varieties
By: A.R. Alcarde, L.S. Marelli, B.M.S. Monteiro
01/09/2011
IBD Membership Required
Energy potential and liquid reuse from distillery coproduct streams
By: Jon McAteer
01/09/2011
IBD Membership Required
Removal of higher fatty acid esters from Taiwanese rice-spirits by nanofiltration
By: Wen-Ching Ko, et al
01/09/2011
IBD Membership Required
Ethyl carbamate distribution in pot still Cachaça
By: A.R. Alcarde, et al
01/09/2011
IBD Membership Required
Cost effective solution for copper removal in distillery effluents
By: Stephen Walker
01/09/2011
IBD Membership Required
Anti-counterfeiting: Using LC-MS to detect and differentiate between caramels E150 a, b, c and d in whisky
By: S. Cubbon, et
01/09/2011
IBD Membership Required
Production of a cassava based potable spirit
By: Bhavya Mandanna, Paul Hughes, James Bryce
01/09/2011
IBD Membership Required
Sustainable Scotch: Will science deliver the industry’s sustainability strategy or will the strategy deliver the science?
By: Julie Hesketh Laird, Graham Hutcheon, David Rae
01/09/2011
IBD Membership Required
Alert® for methanol, a rapid diagnostic assay to detect methanol contamination in distilled spirits
By: Sharon Graham, et
01/09/2011
IBD Membership Required
Sustainability through process design
By: Mark Phillips, James Ludford-Brooks, John Hancock, Nigel Harlow
01/09/2011
IBD Membership Required
Sustainability of grapes as a raw material for spirits
By: L. Lurton, et al
01/09/2011
IBD Membership Required
Analysis of a distiller’s yeast during industrial grain fermentation
By: R. Hansen, F. Moffat, D. Jamieson
01/09/2011
IBD Membership Required
Aromatic and flavourful distillates from different malt beer specialities
01/09/2011
IBD Membership Required
Profiling Scotch malt whisky spirits from different distilleries using an electronic nose and an expert sensory panel
By: A. Aranyos, et al
01/09/2011
IBD Membership Required
Applications of flow cytometry in the distilling industry
By: Stephen Pearson, Jane Walker
01/09/2011
IBD Membership Required
New Scotch grain whisky distillery design and build – Starlaw Grain Distillery, Bathgate
By: Ian Palmer, Gary Gibson, Filippo Cannoni
01/09/2011
IBD Membership Required
Understanding the aroma of gin: a Gas Chromatography-Olfactometry approach
By: P. Dussort, et al
01/09/2011
Open Access
Current challenges and future opportunities for distillers yeast: discussion forum
By: Graeme Walker
01/09/2011
IBD Membership Required
The behaviour of whisky lactone isomers in Japanese oak casks
By: Yushi Noguchi
01/09/2011
IBD Membership Required
From nature to bottle: How to create authentic flavour profiles
By: Stephan Haiber
01/09/2011
IBD Membership Required
Modelling methanol recovery in wine batch distillations using rectification columns
By: J. Ricardo Pérez-Correa, Raúl Munizaga-Miranda, Claudio A. Gelmi
01/09/2011
IBD Membership Required
The tolerance of Saccharomyces cerevisiae distilling and bioethanol strains to ethanol
By: Annie Cheung, James Brosnan, Katherine Smart
01/09/2011
IBD Membership Required
The Sustainability Dilemma. Will this change the way we do business?
By: Andrew Bright
01/09/2011
IBD Membership Required
Creating various whiskies utilizing differences in warehouse conditions in Japan
By: Masaaki Nakajima, Takahisa Fujii
01/09/2011
IBD Membership Required
Anaerobic treatment of Tequila distilling effluent: From pilot to full-scale
By: W Driessen, et al
01/09/2011
IBD Membership Required
The effect of organic haze on the ethanol determination in whisky
By: Roman Beneš, Martina Trinkel, Christina Reichart
01/09/2011
IBD Membership Required
Impact of swallowing on the dynamics of aroma release and perception during the consumption of alcoholic beverages
By: I. Déléris, et al
01/09/2011
IBD Membership Required
The impact of increased wash fatty acid levels on the nutty/cereal aroma volatile composition of new make malt spirit
By: E. L. Boothroyd, Barry Harrison, David Cook, Frances Jack
01/09/2011
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Some of the content requires an active membership to view.
You can find out more here