All Outputs (4)

Impacts of premature yeast flocculation factors on yeast physiological characteristics and metabolite profiles during stirred and unstirred high-gravity fermentations (2013)
Journal Article

Premature yeast flocculation (PYF) is a sporadic condition of brewery fermentations in which yeast settles out from the fermenting wort earlier or more heavily than usual and before full attenuation has been reached. Factors originating from malt (i.... Read More about Impacts of premature yeast flocculation factors on yeast physiological characteristics and metabolite profiles during stirred and unstirred high-gravity fermentations.

Origins of the perceived nutty character of new-make malt whisky spirit (2013)
Journal Article

New-make malt spirits were sourced from 35 individual Scotch Whisky distilleries and their sensory characteristics rated by a trained panel using descriptive analysis. Selected samples (either high or low in perceived nutty character) were analysed u... Read More about Origins of the perceived nutty character of new-make malt whisky spirit.

Flavour generation during commercial barley and malt roasting operations: A time course study (2013)
Journal Article

The roasting of barley and malt products generates colour and flavour, controlled principally by the time course of product temperature and moisture content. Samples were taken throughout the industrial manufacture of three classes of roasted product... Read More about Flavour generation during commercial barley and malt roasting operations: A time course study.

The composition and ultrastructure of sorghum spent grains (2013)
Journal Article

The present study aimed to investigate the composition and structure of sorghum spent grains (SSG) as a pre-requisite for evaluating potential applications of this brewery co-product. SSG samples sourced from African breweries employing a grist with... Read More about The composition and ultrastructure of sorghum spent grains.