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Pre-fermentation of malt whisky wort using Lactobacillus plantarum and its influence on new-make spirit character.
Reid, Struan James; Speers, Robert Alexander; Willoughby, Nik; Lumsden, William Bain; Maskell, Dawn Louise.
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  • Reid SJ; International Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Riccarton, Edinburgh, United Kingdom; Institute of Biological Chemistry, Biophysics and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Riccarton
  • Speers RA; International Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Riccarton, Edinburgh, United Kingdom; Canadian Institute of Fermentation Technology, Dalhousie University, Halifax, Nova Scotia, Canada.
  • Willoughby N; Institute of Biological Chemistry, Biophysics and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Riccarton, Edinburgh, United Kingdom.
  • Lumsden WB; The Glenmorangie Company, Leith Street, Edinburgh, United Kingdom.
  • Maskell DL; International Centre for Brewing and Distilling, School of Engineering and Physical Sciences, Heriot-Watt University, Riccarton, Edinburgh, United Kingdom; Institute of Biological Chemistry, Biophysics and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Riccarton
Food Chem ; 320: 126605, 2020 Aug 01.
Article en En | MEDLINE | ID: mdl-32229395
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Lactobacillus plantarum / Bebidas Alcohólicas / Fermentación / Manipulación de Alimentos / Acetatos Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article
Texto completo
Imprimir
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PubMed Links
Buscar en Google

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Lactobacillus plantarum / Bebidas Alcohólicas / Fermentación / Manipulación de Alimentos / Acetatos Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article