Whisky by Boris Jeanne

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The science and commerce of whisky / by Buxton, Ian, Hughes, Paul S., Royal College of Chemistry (Great Britain)

Increased carbohydrate deficient transferrin: Whisky or candy? by Baptiste Giguet, Arnaud Bruneel, Sandrine Vuillaumier Barrot, Romain Moirand, Edouard Bardou Jacquet

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Experimental Whisky Fermentations: Influence of Wort Pretreatments by Martina Daute, Frances Jack, Barry Harrison, Graeme Walker

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Scotch Whisky: History, Heritage and the Stock Cycle by Julie Bower

Subjects: “…Scotch whisky…”
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Renewable Energy from Whisky Distillery By-products by Francis O. Olanrewaju, Gordon E. Andrews, Herodotos N. Phylaktou, Hu Li, Steve Smith, James D. Maxfield, Richard Wakeman

“…Whisky distillery by-products draff and pot ale (PA) have an energy content that potentially can be used to decarbonize distillery heating. …”
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Predicting Fermentation Rates in Ale, Lager and Whisky by Struan J. Reid, Maria Josey, Andrew J. MacIntosh, Dawn L. Maskell, R. Alex Speers

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Effect of Two Distillation Processes on the Characteristic Aroma of Whisky by WU Sijia, YANG Yigong, HUO Xingsan, LIU Cuiping, SHEN Guoquan, ZHAO Zhiyun, LI Jingming

Subjects: “…whisky; aroma; distillation; headspace-solid phase microextraction; gas chromatography-mass spectrometry; odor activity value; sensory evaluation…”
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Variation of oak wood properties influencing the maturation of whisky by Mosedale, J

“…<p>Oak casks are used for the maturation of a wide variety of alcoholic beverages including Scotch whisky. The process of maturation has a profound but variable effect on the colour and flavour of the whisky, with cask wood playing an important role, particularly through the release of extractives to the distillate. …”

Assessing the influence of the multisensory environment on the whisky drinking experience by Velasco, C, Jones, R, King, S, Spence, C

“…Overall, the participants preferred the whisky when they tasted it in the Finish room. Conclusions Taken together, these results further our understanding of the significant influence that a multisensory atmosphere can have on people’s experience and/or enjoyment of a drink (in this case, a glass of whisky). …”

The Influence of Yeast Strain on Whisky New Make Spirit Aroma by Christopher Waymark, Annie E. Hill

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Spent Grain from Malt Whisky: Assessment of the Phenolic Compounds by Ancuța Chetrariu, Adriana Dabija

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Learning algorithms for identification of whisky using portable Raman spectroscopy by Kwang Jun Lee, Alexander C. Trowbridge, Graham D. Bruce, George O. Dwapanyin, Kylie R. Dunning, Kishan Dholakia, Erik P. Schartner

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INFLUENCE OF STORING AND TEMPERATURE ON RHEOLOGIC AND THERMOPHYSICAL PROPERTIES OF WHISKY SAMPLES by Peter Hlavac, Monika Bozikova

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Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food by Jinchen Li, Qiuyu Zhang, Baoguo Sun

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Differential effects of whisky brands on human gut microbiome and fecal metabolome by Priyanka Sarkar, M. C. Kalita, Mojibur R. Khan

“…Globally, 45.7% of alcoholic drinkers are spirit drinkers with India having the highest (71%) [4]. In India whisky is preferred by most of the drinkers and 1400 million liters of whisky was consumed in India in the year 2012 [5]. …”
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Analysis of Key Aroma Components of Four Kinds of Single Malt Whisky by ZHANG Yi, LI Xiaoyan, NIU Limin, LI Hui, SHEN Bo, CHEN Wenbo, SHANGGUAN Jingyu

Subjects: “…single malt whisky; headspace-solid phase micro extraction-gas chromatography-mass spectrometry; aroma compounds; two-dimensional hierarchical clustering analysis; principal component analysis…”
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Sensory Descriptor Analysis of Whisky Lexicons through the Use of Deep Learning by Chreston Miller, Leah Hamilton, Jacob Lahne

“…The result is a model that can accurately identify descriptors within a corpus of whisky review texts with a train/test accuracy of 99% and precision, recall, and F1-scores of 0.99. …”
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Stereoselective synthesis of whisky lactone isomers catalyzed by bacteria in the genus Rhodococcus by Dawid Hernik, Francesco Gatti, Elisabetta Brenna, Ewa Szczepańska, Teresa Olejniczak, Filip Boratyński

“…Whisky lactone is a naturally occurring fragrance compound in oak wood and is widely used as a sensory additive in food products. …”
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Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis by P. Layton Ashmore, Aubrey DuBois, Elizabeth Tomasino, James F. Harbertson, Thomas S. Collins

Subjects: “…whisky…”
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