Whisk(e)y Bibliography - Papers

Acree, Terry E. and Bloss, Johanna M. (1996) Flavour chemistry and human chemical ecology. In "A. J. Taylor and D. S. Mottram (Eds.) Flavour Science recent developments; proceedings of the Eigth Weurman Flavour Research Symposium." Royal Society of Chemistry, London. 311-318.

Browning, P. D., Nimmo, H., and Jenson, I. (1995) Factors Limiting the Growth of Yeast in Malt Whisky Wort. In "I. Campbell, and F. G. Priest, (Eds.) Proceedings of the 4th Aviemore Conference on Malting, Brewing and Distilling." Institute of Brewing, London. 286-289.

Bryan-Jones, G. 1975. Lactic acid bacteria in distillery fermentations, p. 165–176. In J. G. Carr, C. V. Cutting, and G. C. Whiting (ed.), Lactic acid bacteria in beverages and foods. Academic Press Ltd., London, England.

Burtles, S. M. (1990) Fundamental problems encountered when evaluating Scotch whisky by sensory methods. Proceedings of the 3rd Aviemore Conference on Malting, Brewing and Distilling. Institute of Brewing, London: 253-265.

Chen, Che-Hong, Gray, Mary O., and Mochly-Rosen, Daria. (1999) Cardioprotection from ischemia by a brief exposure to physiological levels of ethanol: Role of epsilon protein kinase C. Vol. 96, Issue 22, 12784-12789, October 26, 1999.

Conner, J.M., Paterson, A. and Piggott, J.R. Release of distillate flavour compounds in Scotch malt whisky. J. Science Food Agric., 79, 1015-1020, 1999.

Conner, J.M., Paterson, A., Birkmyre, L. and Piggott, J.R. Role of organic acids in maturation of distilled spirits in oak casks. J. Institute Brewing, 105, 287-291, 1999.

Dolan, T. C. S. 1976. Some aspects of the impact of brewing science on Scotch malt whisky production. J. Inst. Brew. 82:177–181.

Duthie, G. G., Pederson, M. W., Gardner, P. T., Jenkinson, A. McE., McPhail, D. B. and Steele, G. M. (1998) The effect of whisky and wine consumption on total phenol content and antioxidant capacity of plasma from healthy volunteers. European Journal of Clinical Nutrition 52: 733-736.

Fosbrook, M.; Faraday, D. B. F.; Schulz, R. A.; Gittens, D. N. (1996) The clean technology development of batch malt spirit distillation for the production of Welsh whisky. In 2nd European conference for young researchers : Leeds. The Institution of Chemical Engineers. 681-683.

Geddes, P. A., and H. L. Riffkin. 1989. Influence of lactic acid bacteria on aldehyde, ester and higher alcohol formation during Scotch whisky fermen-tations, p. 193–199. In J. R. Piggot and A. Paterson (ed.), Distilled beverage flavour. Ellis Horwood, Chichester, United Kingdom.

Goldberg, D. M., M. Hoffman, J. Yang, and G. J. Soleas. 1999. Phenolic constituents, furans, and total antioxidant status of distilled spirits. J. Agric. Food Chem. 47:3978–3995.

Klaassen, P., Van den Bos, A. P., Van Rooijen, R. J. and Plomp, P. J. A. M. (1995) Use of a yeast strain expressing glucoamylase in malt whisky fermentations. Symposium - International Union of Biochemistry and Molecular Biology 1995, No. 252. 42.

Kleinjans, J. C. S., Moonen, E. J. C, Dallinga, J. W., Albering, H. J., van den Bogaard, E. J. M. and van Schooten, F-J. (1996) Polycyclic aromatic hydrocarbons in whiskies. The Lancet 348 No. 9043.

Korhola, M., Harju, K. and Lehtonen, M. (1989) Fermentation In "J.R.Piggott, R.Sharp and R.E.B.Duncan (Eds.) The Science and technology of whiskies." Longman Scientific and Technical, Harlow: 89-117.

Lee K.Y.M., Paterson, A., Piggott, J.R. and Richardson, G.D. Sensory discrimination of blended Scotch whiskies of different product categories. Food Quality and Preference, 12, 109-117, 2001.

Lee, K.Y.M., Paterson, A., Piggott, J.R. and Richardson, G.D. Perception of whisky flavour reference compounds by Scottish distillers. J. Institute Brewing, 106, 203-208, 2001.

Lee, K.Y.M., Paterson, A., Piggott, J.R. and Richardson, G.D. Measurement of thresholds for reference compounds for sensory profiling of Scotch whisky. J. Institute Brewing, 106, 287-294, 2001.

Lyness, C. Amanda, Steele, Gordon M., and Graham G. Stewart,(1997) Investigating Ester Metabolism: Characterization of the ATF1 Gene in Saccharomyces cerevisiae. J. Am. Soc. Brew. Chem. 55(4):141-146, 1997.

Maarse, H. and van den Berg, F. (1994) Flavour of distilled beverages. In "J.R.Piggott and A. Paterson (Eds.) Understanding natural flavours". Blackie Academic and Professional. Glasgow: 243-267.

McBoyle, G. (1996) Culture and Heritage: Keys to the Success of Scottish Malt Whisky Distilleries as Tourist Attractions In "M. Robinson, N. Evans, and P. Callaghan, (Eds.) Tourism and culture: towards the 21st Century Culture as the tourist product", Centre for Travel and Tourism; Business Education Publishers. pp. 279-296.

Miyamae, Masami, Diamond, Ivan, Weiner, Michael W., Camacho, S. Albert and Figueredo, Vincent M. (1997) Regular alcohol consumption mimics cardiac preconditioning by protecting against ischemia-reperfusion injury. Proc. Natl. Acad. Sci. USA Vol. 94, pp. 3235-3239, April 1997.

Paterson, Alistair and Piggott, John R. (1989) The contributions of the process to flavour in scotch malt whisky. In Distilled Beverage Flavour: recent developments, edited by J. R. Piggott and A. Paterson, Cambridge, New York, 1989.

Piggott, J.R., Hunter, E.A. and Margomenou, L. Comparison of methods of analysis of time-intensity data: application to Scotch malt whisky. Food Chemistry, 71, 319-326

Prentice, R. D. M., McKernan, G. and Bryce, J. H. (1998) A Source of Dimethyl Disulfide and Dimethyl Trisulfide in Grain Spirit Produced with a Coffey Still. J. Am. Soc. Brew. Chem. 56(3):99-103, 1998.

Puech, J. L., and M. Moutonnet. 1990. Oakwood chemistry and extractable substances, p. 209–225. In I. Campbell (ed.), Proceedings of the Third Avi-emore Conference on Malting, Brewing and Distilling. Institute of Brewing, London, England.

Riffkin, H. L. Malt Whisky Distilling in Warm Climates. (1997) Proceedings of the 6th Scientific and Technical Convention - Institute of Brewing, Central and Southern African Section. pp 147-151.

de Simon, Brígida Fernandez, Elvira Conde, Estrella Cadahia and María Concepción García-Vallejo (1996) Low-molecular-weight phenolic compounds in woods of Spanish, French and American oak. Journal of Cooperage Sciences and Techniques, Volume 2.

Simpson, K. L., B. Pettersson, and F. G. Priest. 2001. Characterization of lactobacilli from Scotch malt whisky distilleries and description of Lactoba-cillus ferintoshensis sp. nov., a new species isolated from malt whisky fermen-tations. Microbiology 147:1007–1016.

Swan, J. S. and Howie, C. D. (1983) Sensory and analytical studies on the regional composition of Scotch malt whiskies. Proceedings of the Aviemore Conference on Current Developments in Malting, Brewing and Distilling. Institute of Brewing, London: 129-142.

Thomson, F. J. (1983) The estimation of total phenols on malt as a guide to degree of peating of peated distilling malts. Proceedings of the Aviemore Conference on Current Developments in Malting, Brewing and Distilling. Institute of Brewing, London: 273-278.

Walker, E. W. (1990) The application of peat smoke to distilling malt. Proceedings of the 3rd Aviemore Conference on Malting, Brewing and Distilling. Institute of Brewing, London: 348-355.

Watson, D. C. (1983) Factors influencing the conger composition of malt whisky new spirit. In "J. R. Piggott (Ed.) Flavour of distilled beverages: origin and development." Ellis Horwood, Chichester. 79-92.

Wanikawa, Akira, Hosoi, Kenji and Kato, Taro. (2000) Conversion of Unsaturated Fatty Acids to Precursors of gamma-Lactones by Lactic Acid Bacteria During the Production of Malt Whisky. J. Am. Soc. Brew. Chem. 58(2):51-56, 2000.

Watson, D. C. 1983. Factors influencing the congener composition of malt whisky new spirit, p. 79–92. In J. R. Piggot (ed.), Flavour of distilled bever-ages: origin and development. Ellis Horwood, Chichester, United Kingdom.

Withers, S. J., Piggott, J. M., Conner, J. R. and Paterson, A. (1996) Peaty characteristic of Scotch malt whisky. In "A. J. Taylor and D. S. Mottram (Eds.) Flavour Science recent developments; proceedings of the Eighth Weurman Flavour Research Symposium." Royal Society of Chemistry, London. pp 319-324.

Thanks to all (particularly the denizens of the Malts-l list) for drawing my attention to some of these publications...


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