All Outputs (2)

Effects of ethanol and long-chain ethyl ester concentrations on volatile partitioning in a whisky model system (2012)
Journal Article
Boothroyd, E. L., Linforth, R. S., & Cook, D. J. (2012). Effects of ethanol and long-chain ethyl ester concentrations on volatile partitioning in a whisky model system. Journal of Agricultural and Food Chemistry, 60(40), 9959-9966. https://doi.org/10.1021/jf3022892

Ethanolic atmospheric pressure chemical ionization mass spectrometry (APCI-MS) was used to analyze the headspace concentrations of a test set of 14 whisky volatile compounds above a series of aqueous ethanolic solutions differing in alcohol content (... Read More about Effects of ethanol and long-chain ethyl ester concentrations on volatile partitioning in a whisky model system.

Malt-induced premature yeast flocculation: Current perspectives (2012)
Journal Article
Panteloglou, A. G., Smart, K. A., & Cook, D. J. (2012). Malt-induced premature yeast flocculation: Current perspectives. Journal of Industrial Microbiology and Biotechnology, 39(6), 813-822. https://doi.org/10.1007/s10295-012-1086-0

Premature yeast flocculation (PYF) is a sporadic problem for the malting and brewing industries which can have significant financial and logistical implications. The condition is characterised by abnormally heavy (and sometimes early) flocculation of... Read More about Malt-induced premature yeast flocculation: Current perspectives.