All Outputs (2)

Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure (2016)
Journal Article
Holmes, C. P., Casey, J., & Cook, D. (2017). Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure. Food Chemistry, 221, https://doi.org/10.1016/j.foodchem.2016.10.083

Brewing lager beers from unmalted sorghum traditionally requires the use of high temperature mashing and exogenous enzymes to ensure adequate starch conversion. Here, a novel low-temperature mashing system is compared to a more traditional mash in te... Read More about Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure.

The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila (2016)
Journal Article
González-Robles, I. W., & Cook, D. J. (2016). The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila. Journal of the Institute of Brewing, 122(3), 369-380. https://doi.org/10.1002/jib.333

Samples of non-mature and añejo (matured) tequila of the same brand/provenance were analysed using GC–MS and gas chromatography olfactometry (GC-O)/aroma extract dilution analysis (AEDA) to provide quantitative data on the most odour active compounds... Read More about The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila.