Zobrazeno 1 - 10
of 377
pro vyhledávání: '"distilled spirits"'
Autor:
Keenan Schaan, Paul Hughes
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 9, Pp 6592-6601 (2024)
ABSTRACT: The continued efficient use of whey as a fermentable substrate to produce alcoholic beverages will benefit from improving the measurement of key components relevant to the fermentability of whey. One component of fermentation that is not we
Externí odkaz:
https://doaj.org/article/facd7ad81e5243829f215a4463b3a420
Autor:
Reynolds, Conor
Publikováno v:
Aroq - Just-Drinks.com (Global News). 12/5/2022, pN.PAG-N.PAG. 1p.
Publikováno v:
Beverages, Vol 10, Iss 3, p 92 (2024)
This manuscript analyzes the issues presented in Executive Order 14036, which aimed to promote competition in the American economy, including specific directives for the alcohol industry. Specifically, this manuscript focuses on the issues regarding
Externí odkaz:
https://doaj.org/article/c4e3b7a62b6842289f0c6881268f8485
Autor:
STRENK, THOMAS HENRY
Publikováno v:
Beverage Dynamics. Sep/Oct2018, Vol. 130 Issue 5, p15-19. 4p.
Autor:
Reynolds, Conor
Publikováno v:
Aroq - Just-Drinks.com (Global News). 2/25/2022, pN.PAG-N.PAG. 1p.
Autor:
Miller, Richard K., Washington, Kelli
Publikováno v:
Restaurant, Food & Beverage Market Research Handbook. 2013, p418-431. 14p.
Autor:
Morton, Andy
Publikováno v:
Aroq - Just-Drinks.com (Global News). 10/8/2021, pN.PAG-N.PAG. 1p.
Publikováno v:
Microbiology Spectrum, Vol 11, Iss 6 (2023)
ABSTRACT The popularity and production of whiskey have grown dramatically in recent years. During whiskey fermentation, lactic acid bacteria (LAB) are a major concern since they can outcompete yeast and spoil the fermentation. However, some bacteria
Externí odkaz:
https://doaj.org/article/12ff9d12b98a4e409e9db999c0699a32
Autor:
Thomas Weiss, Roselle Barretto, Gengjun Chen, Shan Hong, Yonghui Li, Yi Zheng, Xiuzhi Susan Sun, Donghai Wang
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100770- (2023)
The objectives of this research were to explore the potential of blue, red and white maize as sustainable resource for production of distilled spirits and to study the effect and interaction of yeast strains and maize variety on alcohol yield and for
Externí odkaz:
https://doaj.org/article/fcd0e6b2f9bf42a89428d6116384b7a6