Whisk(e)y-Related Technical Publications Available Online
Conversion of Unsaturated Fatty Acids to Precursors of gamma-Lactones by Lactic Acid Bacteria During the Production of Malt Whisky.
(Akira Wanikawa, Kenji Hosoi, and Taro Kato - J. Am. Soc. Brew. Chem. 58(2):51-56, 2000.)
Investigating Ester Metabolism: Characterization of the ATF1 Gene in Saccharomyces cerevisiae.
(Amanda Lyness, Gordon M. Steele, and Graham G. Stewart - J. Am. Soc. Brew. Chem. 55(4):141-146, 1997.)
A Source of Dimethyl Disulfide and Dimethyl Trisulfide in Grain Spirit Produced with a Coffey Still.
(R. D. M. Prentice, G. McKernan and J. H. Bryce - J. Am. Soc. Brew. Chem. 56(3):99-103, 1998.)
Evolution of the Lactic Acid Bacterial Community during Malt Whisky Fermentation: a Polyphasic Study.
Sylvie van Beek and Fergus G. Priest, Applied and Environmental Microbiology, January 2002, p. 297-305, Vol. 68, No. 1.
Decarboxylation of Substituted Cinnamic Acids by Lactic Acid Bacteria Isolated during Malt Whisky
Sylvie van Beek and Fergus G. Priest, Applied and Environmental Microbiology, December 2000, p. 5322-5328, Vol. 66, No. 12.
Effect of Malt Wort, Very-High-Gravity Malt Wort, and Very-High-Gravity Adjunct Wort on Volatile Production in Saccharomyces cerevisiae.
(Omar S. Younis and Graham G. Stewart, - J. Am. Soc. Brew. Chem. 57(2):39-45, 1999.)
Regular alcohol consumption mimics cardiac preconditioning by protecting against ischemia-reperfusion injury.
(Masami Miyamae, Ivan Diamond, Michael W. Weiner, S. Albert Camacho, and Vincent M. Figueredo - PNAS 94: 3235-3239)
Cardioprotection from ischemia by a brief exposure to physiological levels of ethanol: Role of epsilon protein kinase C.
(Che-Hong Chen, Mary O. Gray, and Daria Mochly-Rosen - PNAS 96: 12784-12789)
Human receptors for sweet and umami taste C.
(Xiaodong Li, Lena Staszewski, Hong Xu, Kyle Durick, Mark Zoller, and Elliot Adler - PNAS 99: 4692-4696)
Bacterial Diversity in Scotch Whisky Fermentations as Revealed by Denaturing Gradient Gel Electrophoresis.
(Sylvie van Beek and Fergus G. Priest - J. Am. Soc. Brew. Chem. 61(1):10-14, 2003.)
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