Library

Worldwide Distilled Spirits Conference Proceedings 2005

01/01/2005

Sustainability in the cereals supply chain - W. D. Rae

01/01/2005

Sustainability in the cereals supply chain. W. D. Rae The North British Distillery Company Limited, Wheatfield Road, Edinburgh, UK

CIBD Membership Required

New age spirit beverages – an Indian perspective

01/01/2005

New age spirit beverages – an Indian perspective B. K. Maitin The UB Group, Spirits Division – Technical Centre, Bangalore, India

CIBD Membership Required

Orange press liquor spirit: technical and economic aspects of a new distilled beverage

01/01/2005

J.B. Faria, H. Roçafa Jr. and J.O. Ferreira UNESP, São Paulo State University, Departamento Alimentos e Nutrição, 14801-902, Araraquara, SP, Brazil

CIBD Membership Required

The influence of base wine composition and quality on the style and quality of South African brandy

01/01/2005

The influence of base wine composition and quality on the style and quality of South African brandy. C.L.C. Snyman and Distell Group Ltd, PO Box 184, Stellenbosch 7599, South Africa; M.G. Lambrechts Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South Africa

CIBD Membership Required

New characterisation tools for whiskey raw materials

01/01/2005

New characterisation tools for whiskey raw materials V. H. Beaumont Pernod Richard Research Center, 94015 Créteil Cedex, France

CIBD Membership Required

Mash rheology – Model studies to understand the distillery

01/01/2005

Mash rheology – Model studies to understand the distillery mashing process using the Rapid Visco Analyser D. L. Goode, E. K. Arendt Department of Food and Nutritional Sciences, National University of Ireland, University College Cork, Ireland V. H. Beaumont, D. Quinn Irish Distillers Ltd, Midleton, Co. Cork, Ireland

CIBD Membership Required

The use of NIR spectroscopy to quantify various malted barley analytes

01/01/2005

The use of NIR spectroscopy to quantify various malted barley analytes P. Lockyer A. Wardlaw Diageo Global Supply, Brand Technical Centre, Menstrie, Clackmannanshire, UK

CIBD Membership Required

Wheat for Scotch whisky production: broadening the horizon

01/01/2005

Wheat for Scotch whisky production: broadening the horizon T.A. Bringhurst, R.C. Agu, J.M. Brosnan and A.L. Fotheringham The Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK

CIBD Membership Required

Cereals for grain distilling: can wheat and other cereals ever achieve the potential alcohol production of maize?

01/01/2005

Cereals for grain distilling: can wheat and other cereals ever achieve the potential alcohol production of maize? R.C. Agu, T.A. Bringhurst and J.M. Brosnan The Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK

CIBD Membership Required

The influence of nitrogen content and corn size on the quality of distilling wheat cultivars

01/01/2005

The influence of nitrogen content and corn size on the quality of distilling wheat cultivars R.C. Agu, T.A. Bringhurst, J.M. Brosnan, F.R. Jack The Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK; J.S. Swanston, P.L. Smith Scottish Crop Research Institute, Invergowrie, Dundee, UK

CIBD Membership Required

The regulation of limit dextrinase activity in malting, mashing and fermentation

01/01/2005

The regulation of limit dextrinase activity in malting, mashing and fermentation H.R. Jenkinson, P.C. Morris and J. H. Bryce International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, UK

CIBD Membership Required

The global crisis of energy and grain

01/01/2005

The global crisis of energy and grain B. J. Hoskins and M. P. Lyons Alltech, Inc., Nicholasville, Kentucky, USA and International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, UK

CIBD Membership Required

Proteomic analysis of distillers’ yeast

01/01/2005

Proteomic analysis of distillers’ yeast R. Hansen A. M. Ferguson P. G. Meaden D.J. Jamieson International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, UK; S.Y. Pearson J.M. Brosnan The Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK

CIBD Membership Required

Effect on new-make spirit character due to the performance of brewer’s yeast – (I) physiological changes of yeast during propagation and brewing

01/01/2005

Effect on new-make spirit character due to the performance of brewer’s yeast – (I) H. Yomo, Y. Noguchi and T. Yonezawa Suntory Ltd., Technical Development Center, Osaka, Japan

CIBD Membership Required

Effect on new-make spirit character due to the performance of brewer’s yeast – (II) various yeast strains containing commercial strains

01/01/2005

Effect on new-make spirit character due to the performance of brewer’s yeast – (II) Y. Noguchi, K. Urasaki, H. Yomo and T. Yonezawa Suntory Ltd., Technical Development Center, Osaka, Japan

CIBD Membership Required

The use of CO2 evolution monitoring as an indicator of yeast fermentation performance

01/01/2005

The use of CO2 evolution monitoring as an indicator of yeast fermentation performance S.Y. Pearson, J.W. Walker, T.A. Bringhurst and J.M. Brosnan The Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK

CIBD Membership Required

Towards improved distilling yeast: effect of wort gravity and pitching rate on fermentation performance

01/01/2005

Towards improved distilling yeast: effect of wort gravity and pitching rate on fermentation performance. J. W. Walker, S. Y. Pearson, T. A. Bringhurst and J. M. Brosnan The Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK

CIBD Membership Required

Opportunities for improved yeast supplies in whisky and related spirits production

01/01/2005

Opportunities for improved yeast supplies in whisky and related spirits production. R. Munro Fermentis, Division of S.I. Lesaffre, 59703 Marcq-en-Baroeul Cedex, France

CIBD Membership Required

Application of novel yeast strains to the Scotch whisky fermentation process

01/01/2005

Application of novel yeast strains to the Scotch whisky fermentation process H. B. de Amorim Neto, G. M. Walker School of Contemporary Sciences, University of Abertay, Dundee, UK; S. Y. Pearson, J. W. Walker, J.M. Brosnan The Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK

CIBD Membership Required

Speciality yeast and optimal yeast management practices for maximising fermentation efficiency in the fuel ethanol industry

01/01/2005

Speciality yeast and optimal yeast management practices for maximising fermentation efficiency in the fuel ethanol industry. C. L’Helgoualc’h Fermentis, Division of S.I. Lesaffre, 59703 Marcq-en-Baroeul Cedex, France

CIBD Membership Required

Spirit flavour release under mouth conditions

01/01/2005

Spirit flavour release under mouth conditions M. Maçatelli, A. Paterson and J.R. Piggott Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, Glasgow, UK

CIBD Membership Required

From sugar to rum - the technology of rum making

01/01/2005

From sugar to rum - the technology of rum making V. Persad-Doodnath Angostura Limited, Trinidad, West Indies

CIBD Membership Required

Discrimination between rum and cachaça

01/01/2005

Discrimination between rum and cachaça L. G. Andrade-Sobrinho, D. W. Franco Departamento de Química e Física Molecular, Instituto de Química de São Carlos, Universidade de São Paulo, São Carlos, SP, Brazil; J. R. Piggott Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, Glasgow, UK

CIBD Membership Required

Evaluation of Brazilian woods as an alternative to oak for cachaça aging in cask - their antioxidant ability

01/01/2005

Evaluation of Brazilian woods as an alternative to oak for cachaça aging in cask - their antioxidant ability D. R. Cardoso, A. A. da Silva, D. W. Franco Departamento de Química e Física Molecular, Instituto de Química de São Carlos, Universidade de São Paulo, São Carlos, SP, Brazil; A. M. Frederiksen, L. H.Skibsted Department of Food Science, KVL, Rolighdsvej 30, Frederiksberg C, Denmark

CIBD Membership Required

Physical-chemical and sensory evaluation of Brazilian sugar cane distilled alcoholic beverage

01/01/2005

Physical-chemical and sensory evaluation of Brazilian sugar cane distilled alcoholic beverage P.H.A. Silva Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa-MG, Brazil

CIBD Membership Required

Characterising the volatile compounds in three fractions of distillates commonly recovered during sugar cane spirit processing

01/01/2005

Characterising the volatile compounds in three fractions of distillates commonly recovered during sugar cane spirit processing P.H.A. Silva Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa-MG, Brazil

CIBD Membership Required

Sensory implications of modifying distillation practice in Scotch malt whisky production

01/01/2005

Sensory implications of modifying distillation practice in Scotch malt whisky production F.R. Jack, J.M. Brosnan, K.A. Campbell, O. Fagnen, R.N. Fotheringham and I.C. Goodall The Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK

CIBD Membership Required

Characterisation and differentiation of peat used in the preparation of malt for Scotch whisky production

01/01/2005

Characterisation and differentiation of peat used in the preparation of malt for Scotch whisky production The Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK; B.M. Harrison, K.J.G. Reid, G. M. Steele International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, UK F. G. Priest

CIBD Membership Required

Understanding and enhancing cask performance

01/01/2005

Understanding and enhancing cask performance K.J.G. Reid, J.M. Conner, F. Jack, M. Patterson and J. Freeman The Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK

CIBD Membership Required

Impact of brandy production processes on flavour

01/01/2005

Impact of brandy production processes on flavour B. Colonna-Ceccaldi Pernod Ricard Research Centre, 94015 Créteil Cedex, France

CIBD Membership Required

Instrumentation of a pilot scale distillery with on line data recording to study the Cognac production process

01/01/2005

Instrumentation of a pilot scale distillery with on line data recording to study the Cognac production process A. Sommier, C. Chipeaux and M. Decloux ENSIA-UMR GENIA, Massy, France; G. Ferrari, B. Galy Station Viticole du Bureau National Interprofessionnel du Cognac, Cognac, France

CIBD Membership Required

Esters – the most important group of flavour-active compounds in alcoholic beverages

01/01/2005

Esters – the most important group of flavour-active compounds in alcoholic beverages G. G. Stewart International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, UK

CIBD Membership Required

Environmental solutions and threats in today’s distilling industry

01/01/2005

Environmental solutions and threats in today’s distilling industry B. Higgs Diageo Plc, Elgin, UK

CIBD Membership Required

Wastewater treatment and energy recovery go hand in hand in the distilling industry

01/01/2005

Wastewater treatment and energy recovery go hand in hand in the distilling industry V. Groot Kormelinck Paques bv, 8560 AB Balk, Netherlands

CIBD Membership Required

Co-products from the distilling industry

01/01/2005

Co-products from the distilling industry R.W. Hall James & Son (Grain Merchants) Ltd, Wellingborough, Northants, UK

CIBD Membership Required

Packaging materials as a source of taints

01/01/2005

Packaging materials as a source of taints J.M. Conner and K.J.G. Reid The Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK

CIBD Membership Required

Proving that alcoholic beverage distillates are free from cereal, nut and milk derived allergens

01/01/2005

Proving that alcoholic beverage distillates are free from cereal, nut and milk derived allergens I.C. Goodall, J.M. Brosnan, K.A. Campbell, C.D. Owen, G.M. Steele and J.W. Walker The Scotch Whisky Research Institute, The Robertson Trust Building, Riccarton, Edinburgh, UK

CIBD Membership Required

Authenticity indicators – enhancing consumer and brand protection

01/01/2005

Authenticity indicators – enhancing consumer and brand protection R. I. Aylott Diageo Plc, Brand Technical Centre, Menstrie, Clackmannanshire, UK

CIBD Membership Required

Meeting the challenges of tomorrow

01/01/2005

Meeting the challenges of tomorrow G. Hewitt The Scotch Whisky Association, Atholl Crescent, Edinburgh, UK

CIBD Membership Required

Whisk(e)y production: raw materials, malting, cooking, mashing, fermentation and beyond

01/01/2005

Whisk(e)y production: raw materials, malting, cooking, mashing, fermentation and beyond I.C. Goodall The Scotch Whisky Research Institute, The Roberton Trust Building, Riccarton, Edinburgh, UK

CIBD Membership Required

Gin and vodka

01/01/2005

Gin and vodka R.I. Aylott Diageo Plc, Brand Technical Centre, Menstrie, Clackmannanshire, UK

CIBD Membership Required

Shochu

01/01/2005

Shochu K. Hashimoto and S. Matsumoto Sanwa Shurui Co. Ltd., Usa-shi, Oita 879-0495, Japan

CIBD Membership Required

The production of Cognac

01/01/2005

The production of Cognac G. Ferrari, B. Galy, V. Dumot, and R. Cantagrel Station Viticole du Bureau National Interprofessionnel du Cognac, Cognac, France

CIBD Membership Required

Grappa: the Italian distillate

01/01/2005

Grappa: the Italian distillate C. Da Porto Dipartimento di Scienze degli Alimenti, Università di Udine, Udine, Italy; M. Longo Distilleria Bonaventura Maschio S.r.L, Gaiarine (TV), Italy

CIBD Membership Required

Ouzo and raki

01/01/2005

Ouzo and raki A. Varvagiannis, L. Margomenou and I. Zabetakis Laboratory of Food Chemistry, Department of Chemistry, University of Athens, Athens, Greece

CIBD Membership Required

Rum and cachaça

01/01/2005

Rum and cachaça J.B. Faria UNESP, São Paulo State University, Departamento Alimentos e Nutrição, 14801-902, Araraquara, SP, Brazil

CIBD Membership Required

Pálinka - Hungary’s national drink

01/01/2005

Pálinka - Hungary’s national drink L. Szabó Agárdi Distillery, Sreiner Tanya, Hungary

CIBD Membership Required

Education and training in the Scotch whisky industry

01/01/2005

Education and training in the Scotch whisky industry J.B. Eaton International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, UK

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