Library
CIBD Membership Required
Effects of extreme weather on distilling wheat quality
By: Linde Hess, Reginald Agu, Frances Jack, James Brosnan
01/01/2014
CIBD Membership Required
Wheat and maize: comparative assessment of feedstocks for Scottish grain spirit production
By: N.R. Wilson, J. Pryde
01/01/2014
CIBD Membership Required
Potential of faba bean starch for distilled spirit production
By: Graeme Walker, Jacopo Ianieri, Martin Moench, Gabriele Palomba, Pietro Iannetta
01/01/2014
CIBD Membership Required
The evolution of the Distillery Mash Tun
By: Scott Davies, Mark Phillips, Paul Dowd, John Hancock
01/01/2014
CIBD Membership Required
Relevance of the lignocellulosic to ethanol (LACE) project to distilling
By: Gregory Tucker, Darren Greetham, Vinod Kumar, Andrew Hart
01/01/2014
CIBD Membership Required
Innovative packaging designs: loved by marketing, loathed by production. Retaining packaging line performance when filling non-standard bottle shapes
By: Hilary Jones, Duncan Robb, Ian Wylie, Sarah Davenport
01/01/2014
CIBD Membership Required
Microbial diversities and structures in daqu and fermentation process of traditional Chinese liquor
By: Yinzhuo Yan, Deliang Wang, Xulaing Wang, Xin Zhang, Xiaowei Du
01/01/2014
CIBD Membership Required
Diversity of yeast supply for distilled spirit fermentations
By: Chris Richards
01/01/2014
CIBD Membership Required
The feasibility of using flow cytometry to to determine bacterial contamination in the Scotch whisky production process
By: Jane Walker, Talfryn Provis-Evans
01/01/2014
CIBD Membership Required
Introduction to Awamori and microbes involved in its production
By: Hirohide Toyama, Taisuke Watanabe, Masatoshi Tsukahara
01/01/2014
CIBD Membership Required
Impact of different Saccharomyces yeasts and nitrogen levels on the fermentation parameters and sensorial profile of tequila
By: Marcelo G. Cerdan, Napoleon Bonyouchoa Chu, Yves Gosselin
01/01/2014
CIBD Membership Required
Using flow cytometry to investigate rehydration of dried yeast
By: Alan Smart
01/01/2014
CIBD Membership Required
Selection of yeast culture strains for the production of Abricotine and Kirsch
By: Benoit Bach, Ladik Muryn, Florian Sokony, Eve Danthe, Alexandre Defayes, Pascale Deneulin, Julien Ducruet
01/01/2014
CIBD Membership Required
Oxygen management during fermentation process for the production of Abricotine and Kirsch
By: Benoit Bach, Ladik Muryn, Florian Sokony, Eve Danthe, Alexandre Defayes, Pascale Deneulin, Julien Ducruet
01/01/2014
CIBD Membership Required
Studying the effect of dilutent on distilling yeast viability and stress using flow cytometry
By: Diane J. Stuart, Jane Walker
01/01/2014
CIBD Membership Required
The effect of antimicrobial use on sugar cane molasses fermentation and yeast performance
By: Shernell Layne, Krystal Brathwaite
01/01/2014
CIBD Membership Required
Identification of lactic acid bacteria from grain whisky fermentation
By: Annie Cheung, Jane Walker, Stephen Lawrence, Trevor Phister, James M. Brosnan, Katherine Smart
01/01/2014
CIBD Membership Required
Reduction of methanol content in orange (citrus sinensis) wine by removal of pectin methyl esterase from commercial pectinase enzyme
By: Yu-Yun Chang, Jia-Feng Wu, Diana Lo, Chii-Ming Jiang, Ming-Chang Wu
01/01/2014
CIBD Membership Required
Improvement of flavour compounds synthesised in mixed culture system at high temperature by solid-state fermentation
By: Yun-Wei Leng, Xiang-Yang Ge, Yan Xu
01/01/2014
CIBD Membership Required
A challenge to create new flavour profiles using a process of multi-purpose continuous distillation at Suntory's hakushu distillery
By: Yoshido Myojo, Hajime Sato
01/01/2014
CIBD Membership Required
Operating strategies to reduce the methanol content in distillates obtained in alembics
By: Ricardo Luna-Hernandez, Thibault Corneloup, J. Ricardo Pérez-Correa, Mario Fernandez-Fernandez, Francisco Lopez
01/01/2014
CIBD Membership Required
Automatic system for batch distillation of fruit wines
By: Simon Diaz-Quezada, Mario Fernandez-Fernandez, Francisco Lopez, J. Ricardo Pérez-Correa
01/01/2014
CIBD Membership Required
Characterisation of aroma active compounds of traditional and double distilled sugar cane spirits by gas chromatography
By: Michelle Boesso Rota, Joao Bosco Faria, Juan Cacho
01/01/2014
CIBD Membership Required
Sulphur removal by copper in alcohol
By: Aisling Reid, Alan Wardlaw, Douglas Murray, Duncan Kellock
01/01/2014
CIBD Membership Required
The effect of copper on sulphur removal in grain neutral spirit
By: Aimee Macdonald
01/01/2014
CIBD Membership Required
Simulation of distillation of key odour compounds of macerated bitter orange peels in alcohol
By: Sophie Deterre, Martine Esteban-Decloux, Joel Albert, Xavier Joulia, Oliver Baudouin, Pierre Giampaoli, Violaine Athes
01/01/2014
CIBD Membership Required
Ethyl carbonate in double-distilled spirits produced from combined worts of barley malt and sugar cane juice
By: A.C. Correa, A.R. Alcarde, G.C. Silvello, A.M. Bortoletto
01/01/2014
CIBD Membership Required
Still automation by following the concentrations of methanol, ethanol, acetaldehyde and ethyl acetate at-line based on an infrared detector
By: Julien Ducruet, Julien Morand, Cyrielle Coutant, Patrik Schonenberger, Benoit Bach, Sebastian Freymond, Olivier Naef
01/01/2014
CIBD Membership Required
Model distillation for Korean style pot distilled spirits (Soju)
By: Tae Wan Kim
01/01/2014
CIBD Membership Required
Tale of a modern bourbon barrel cooperage
By: Joseph Zimlich, Mike Beach
01/01/2014
CIBD Membership Required
Predominant maturation-related congeners in cachaca (Brazilian sugar cane spirit) ages in casks of tropical woods
By: A.M. Bortoletto, A.R. Alcarde
01/01/2014
CIBD Membership Required
Laser technologies for the distilled spirits industry: taking the share back from the angels
By: Graeme Malcolm, Angus Morrison, Robert Gray, Gareth Maker, Keith Ruxton, John Nicholls
01/01/2014
CIBD Membership Required
Highly sensitive gas analysis and its potential application to the identification and locating of leaking whisky barrels
By: Madeleine Bilyk
01/01/2014
CIBD Membership Required
The changing climate in Scotland's maturation warehouses
By: John Conner, Ian Goodall, Graeme Hannah, Magdalena Arent, Leanne McMillan
01/01/2014
CIBD Membership Required
Volatile and ageing-marker congeners in cachace (Brazilian sugar cane spirit) aged in new American and French oak barrels
By: A.M. Bortoletto, A.R. Alcarde
01/01/2014
CIBD Membership Required
Using TDU-pyrolysis-GC-MS to investigate aged whiskey samples and their oak barrels
By: Dagmara Dabrowska, Yunyun Nie, Eike Kleine-Benne
01/01/2014
CIBD Membership Required
Current challenges and future solutions for maturation workshop report
By: Dr. Ian Goodall, Joseph Zimlich, Andre Alcarde, Graeme Malcolm, John Conner, Nick Savage, Johan Venter
01/01/2014
CIBD Membership Required
The challenges faced in measuring taste and mouthfeel characteristics in distilled spirits
By: Frances Jack
01/01/2014
CIBD Membership Required
Predicting the sensory characteristics of French grape brandies from physicochemical data
By: G. Fiches, I. Deleris, A. Saint-Eve, P. Burnerie, I. Souchon
01/01/2014
CIBD Membership Required
Development of new technology in spirits: Freeze-Crush-Infusion method
01/01/2014
CIBD Membership Required
Innovation-driven new product development in the alcohol beverage industry: the key to global competitive advantages
By: Binod Maitin
01/01/2014
CIBD Membership Required
Different yeast strains achieve different new-make spirit flavours
By: Jonathan Miles
01/01/2014
CIBD Membership Required
A global sensory approach to Team Spirit
By: Ronald Nixdorf, Binod Maitin
01/01/2014
CIBD Membership Required
Feedback calibration training improves whisky sensory profiling
By: Chris Findley
01/01/2014
CIBD Membership Required
Carbonyl compounds in Cognac spirits
By: Guillaume Snakkers, Sylvie Estreguil, Jacqueline Gaschet, Odile Lablanque, Luc Lurton
01/01/2014
CIBD Membership Required
Chemistry supports marketing: characterisation of vodkas
By: M. Gregori, P. Motta, G. Caldarelli
01/01/2014
CIBD Membership Required
Development and validation of a HS-SPME gas chromatography/mass spectrometry method for the analysis of volatiles in fruit brandy
By: Benoit Bach, Florian Sokony, Roland Riesen, Julien Ducruet
01/01/2014
CIBD Membership Required
Contribution of cereal materials to providing flavour compounds in Chinese liquor
By: Qun Wu, Weian Zhu, Yan Xu
01/01/2014
CIBD Membership Required
Effect of freezing treatment on physicochemical composition and sensory qualities of lychee (lichi chineses) fruit brandy
By: Chien-Hao Chen, Fang-Yu Lee, Ming-Hsu Chang, Ming-Chang Wu
01/01/2014
CIBD Membership Required
The impact of unsaturated lipids on nutty character
By: Douglas Webb
01/01/2014
CIBD Membership Required
An investigation into the use of different yeast strains and Lactobacillus on new make spirit
By: M. Ensor, H.J. Bryce, A.E. Hill
01/01/2014
CIBD Membership Required
The type of properties of yeasts and bacteria isolated during a microbiological survey of Lindores Abbey
By: C. Burke, A. Speers, A.E. Hill
01/01/2014
CIBD Membership Required
Using formal sensory evaluation to help brands compete in a dynamic way
By: Sabrina Tatti, Frances Jack, Mario Gregori, Norm Matella, Diane J. Stuart
01/01/2014
CIBD Membership Required
Finding NeBo - a journey through the last runnings
By: J. Kalinger, A. Banik, A.E. Hill
01/01/2014
CIBD Membership Required
Clonal selection of apricot from Luizet variety to obtain better quality of brandy
By: Benoit Bach, Pascale Deneulin, Loic-Marco Guelat, Sebastien Besse, Danilo Christen, Julien Ducruet
01/01/2014
CIBD Membership Required
Odour compounds of rice koji in shochu
By: Yumiko Yoshizaki, Kayu Okutsu, Takamine Kazunori
01/01/2014
CIBD Membership Required
Acceptance of an "ice"-type cachaca-based beverage flavoured with quinine
By: M.G. Rodrigues, J.B. Faria
01/01/2014
CIBD Membership Required
Influence of apricot maturity levels on the sensory perception of distillates
By: Pascale Deneulin, Loic-Marco Guelat, Benoit Bach, Danilo Christen, Julien Ducruet
01/01/2014
CIBD Membership Required
The use of steam compression in malt whisky distillation
By: Fred Brotherton, Ben Frisby, Scott Allen
01/01/2014
CIBD Membership Required
Recent developments in the technology for fuel and and beverage alcohol production
By: Charles Abbas
01/01/2014
CIBD Membership Required
Avenues for bioenergy production using malt distillery co-products
By: Jason Bennett, Graeme M. Walker, Douglas Murray, Joseph Murray, Joseph Akunna, Alan Wardlaw
01/01/2014
CIBD Membership Required
Anaerobic waste water treatment at the Saint James rum distillery
By: Yannick Gallouin, Willie Driessen, Mark Silvius
01/01/2014
CIBD Membership Required
Improved treatment of distillery co-products
By: Aoife Hamill, Alan Wolstenholme, Michael Clancy
01/01/2014
CIBD Membership Required
Thinking about the box: reducing the energy consumption of the buildings within which we produce
By: Alistair Cameron, Nick Newman
01/01/2014
CIBD Membership Required
Geographic Information Systems (GIS) to visualise energy and environmental data for the distilled spirits industry
By: Ilona Kemeling, Madeleine Day
01/01/2014
CIBD Membership Required
Energy management in Cognac distillation
By: G. Ferrari, B. Galy, L. Lurton, G. Snakkers
01/01/2014
CIBD Membership Required
Sustainable waste power systems - The garbage in power out wet gasification system
By: Chris Gillespie
01/01/2014
CIBD Membership Required
Performance evaluation of a pilot scale Memthane Anaerobic Membrane Bio-Reactor (AnMAR) for whisky distillery watewater
By: Toby Sedgwick
01/01/2014
CIBD Membership Required
Can plant selection be used to reduce environmental impact of barley growth? The plant as a driver of soil nitrogen dynamics
By: Tim Daniell
01/01/2014
CIBD Membership Required
The effect of water uptake on quality of barley malt for distilling
By: H.J. Bryce, V.M. Goodfellow, A.J. Harper, C. Torres-Sanchez
01/01/2014
CIBD Membership Required
Creating a new market opportunity for whisky by-products
By: Dawn Maskell, Jane S. White, Julio E. Traub, Paul S Hughes, Alan J. Harper, Nik A. Willoughby
01/01/2014
CIBD Membership Required
Water footprinting - a useful risk management tool
By: Ella Pendleton
01/01/2014
CIBD Membership Required
Glass packaging solutions for distilled spirits
By: Paul McLavin
01/01/2014
CIBD Membership Required
The assessment of caramel colourant profiles in Scotch whisky for counterfeit detection using attenuated total reflectance mid infrared spectrometry
By: Megan Holden, Alison Nordon, David Littlejohn, Ian Goodall, Craig Owen, Shona Glancy, Walter Johnstone, Gary Colquhoun, Trevor Whittley
01/01/2014
CIBD Membership Required
A predictive model for authenticating Scotch whisky using H Nuclear Magnetic Resonance (NMR) spectroscopy and chemometrics
By: Adrian J. Charlton, Mark Harrison, Giampaolo Venditti, Ian Goodall
01/01/2014
CIBD Membership Required
The use of statistical data analysis software to demonstrate the value of LC-MS as a tool for profiling Scotch whisky
By: Megan Holden, Simon Cubbon, Ian Goodall, Craig Owen, Alison Owen, Alison Nordon, David Littlejohn
01/01/2014
CIBD Membership Required
Differentiation of whiskies with data fusion of organic and inorganic features
By: Catherine Stacey, Mark Upton, Robert Hoult
01/01/2014
CIBD Membership Required
Profiling whiskies using UHPLC/QTOF-MS
By: Thomas S. Collins, Jerry Zweigenbaum, Susan E. Ebeler
01/01/2014
CIBD Membership Required
Urea, cyanate and ethyl carbamate in the Brazilian sugar cane spirit
By: Douglas W. Franco, Thiago H.K. Ohe, Felipe A.T. Serafim, Carlos A. Galinaro
01/01/2014
CIBD Membership Required
The FoodIntegrity project: providing assurance in the spirit drink sector
By: Ian Goodall, Shona Glancy, John Calland, David Creasey, Adrian Hatton, Ignacio Sanchez-Recarte, Paul Skehan
01/01/2014
CIBD Membership Required
Validation od a HS-SPME gas chromatography/mass spectrometry method for the analysis of thujones in wormwood extract
By: Marilyn Cleroux, Mayara Saillen, Stephane Burgos, Julien Ducruet, Benoit Bach
01/01/2014
CIBD Membership Required
Ring test on phthalates analysis
By: Guillaume Snakkers, Pascal Brunere, Franics Scanlan, Ivano Tonutti, Sonja Gambini, Steven Muller
01/01/2014