Диссертация (1152335), страница 24
Текст из файла (страница 24)
Lee K. -Y. M., Paterson A., Piggot J. R. Origins of flavour in whiskies anda revised flavour wheel: a review // Journal of the Institute of Brewing. - 2001. - Vol.– 107. - №5. - pp. 287-313.16447. Pryde J., Conner J., Jack F., Lancaster M., Meek L., Owen C., PatersonR., Steele G., Strang F., Woods J. Sensory and Chemical Analysis of ‘Shackleton's’Mackinlay Scotch Whisky // Journal of the Institute of Brewing.
– 2011. – Vol. 117,- №2. – pp. 156–165.48. Withers S.J., Piggott J.R., Leroy G., Conner J.M., Paterson A. Atermixtures // Journal of Sensory Studies – 1995. – Vol. 10. № 3. – pp. 273–283.49. Koga K., Taguchi A., Koshimizu S., Suwa Y.,Yamada Y., ShirasakaN.,Yoshizumi H. Reactive Oxygen Scavenging Activity of Matured Whiskey andIts Active Polyphenols // Journal of Food Science. – 2007. – Vol. 72. - №3.– pp. 212–217.50.
Conner J.M., Paterson A., Piggott J.R. Agglomeration of ethyl esters inmodel spirit solutions and malt whiskies // Journal of the Science of Food andAgriculture. -1994. – Vol. 66. - №1. – pp. 45–53.51. Alsaker J. By-products. In The Science and Technology of Whiskies //UK: Longman Scientific and Technical. - 1989. - pp. 360-394.52. Baldwin S., Andreasen A.A.
Congener development in Bourbon whiskymatured at various proofs for twelve years // Journal AOAC. - 1974. - Vol. 57. - №4.- pp. 940-950.53. Barbour E.A., Priest E.G. Some effects of Lactobacillus contamination inScotch whisky fermentations // Journal Institute of Brewing. - 1988. - Vol. 94.- pp. 89-92.54. Bathgate G.N., Cook R.
Malting of barley for Scotch whiskies. In the TheScience and Technology of Whiskies. UK: Longman Scientific and Technical 1988. - pp. 19-63.55. Booth M., Shaw, W., Morhalo L. Blending and bottling. In The Scienceand Technology of Whiskies. UK: Longman Scientific and Technical. - 1989.- pp. 295-326.56. Bronsky A.J., Schumann R.W. Cereals for whisky production. In TheScience and Technology of Whiskies. UK: Longman Scientific and Technical. 1989. - pp. 1-18.57.
Brown J.H. Assessment of wheat for grain distillation. In Proceedings ofthe Third Avimore Conference on Malting, Brewing & Distilling. Institute ofBrewing. - 1990. - pp. 34-47.58. Clutton D.C., Simpson A.J. The shelf life of spirites. Tradition etInnovation. Parus Lavoisier — Tec & Doc. - 1992. - pp. 548-555.59. Cook R. The formation of ethyl carbamate in Scotch whisky. Proceedingsof the Third Avimore Conference on Malting, Brewing & Distilling. London:Institute of Brewing. - 1990.
- pp. 237-243.60. Dolan T.C.S. Some aspects of the impact of brewing science on Scotchmalt whisky production // Journal of the Institute of Brewing. -1976. - Vol. 82.- pp. 177-182.61. Dolan T.C.S. Bacteria in whisky production // Brewer.
-1979. - Vol. 2.- pp. 60-64.62. Dolan T.C.S., Dewar E.T., Gray J.D. Development and use of a methodfor determination of malt fermentability // Journal of the Institute of Brewing. - 1981.-Vol. 87. - pp. 352-355.16563. Forrest I.S., Dickson J.E., Seaton J.C. Novel techniques for improvementof wheat flour performance in the brewhouse. In Proceedings of the 20th EuropeanBrewing Convention Congress (Helsinki). - 1985. - pp.
363-370.64. Geddes, P. Bacteriology in the Scotch whisky industry // Journal of theInstitute of Brewing. - 1985. - Vol. 91. - pp. 56-57.65. Hardy, P.J., Brown J.H. Process control. In The Science and Technologyof Whiskies. UK: Longman Scientific and Technical. - 1989. - pp. 182-234.66. Hasuo, T., Yoshizawa, K. Substance change and substance evaporationthrough the barrel during whisky ageing.
In Proceedings of the Second AviemoreConference on Malting, Brewing and Distilling. London: Institute of Brewing. 1986. - pp. 404-408.67. Klaassen, P., Bos А.P., Rooijen R.J., Plomp, A.M. Use of a yeast strainexpressing glucoamylase in malt whisky fermentations // Folia Microbiologica 1996. -Vol. 41. - pp. 100-101.68.
Korhola M., Harju K., Lehtonen M. Fermentation. In The Science andTechnology of Whiskies. UK: Longman Scientific and Technical. -1989.- pp. 89- 117.69. Lyness C.A., Steele G.M., Stewart G. Investigating ester metabolism:characterization of the ATF1 gene in Saccharomyces cerevisiae // Journal of ASBC.-1997. - Vol. 55. - pp. 141-146.70. Macher L. Technology of cold mash methods // Branntweinwirtschaft. 1982. - Vol.
12. - pp. 120- 121.71. Maga J.A. Formation and extraction of cis— and trans-β[beta]—methylγ[gamma] — octalactone from Quercus alba. In Distilled Beverage Flavour: RecentDevelopments. UK: Ellis Horwood Ltd - 1989. - pp. 171-176.72. Makanjuola D.B., Spnngham D.C. Identification of lactic acid bacteriaisolated from different stages of malt whisky distillery fermentation // Journal of theInstitute of Brewing. - 1984. - Vol. 90. - pp. 374-383.73. Makanjuola D.B., Tymon A., Springham D.G.
Some effects of lactic-acidbacteria on laboratory—scale yeast fermentations // Enzyme and MicrobialTechnology, - 1992. - Vol. 14. - pp. 350-357.74. Morimura S., Hino T., Kida K., Maemura H. Storage of pitching yeast forproduction of whisky // Journal of the Institute of Brewing. - 1998. - Vol. 104.- pp. 213-216.75.
Moss M.S., Hume J.R. The Making of Scotch Whisky. Ashburton. UK:James and James – 1981.76. Nicol D.A. Batch distillation. In The Science and Technology of Whiskies.UK: Longman Scientific and Technical. - 1989. - pp. 118-149.77. Nicol D.A. Developments in distillery practices in response to externalpressures. In Proceedings of the Third Aviemore Conference on Malting, Brewing& Distilling.
Institute of Brewing. London. - 1990. - pp. 117-137.78. Nishimura K., Matsutyama R. Maturation and maturation chemistry. InThe Science and Technology of Whiskies. UK: Longman Scientific and Technical.- 1989. - pp. 235-263.16679. Nishimura K., Ohnishi M., Masuda M., Koga K, Matsuyama R. Reactionsof wood components during maturation. In Flavour of Distilled Beverages: Originand Development. UK: Ellis Horwood. - 1983.
- pp. 225-240.80. Palmer G. Making more use of wheat in spirits production // BrewingDistilling Intstitute. - 1985. - Vol. 15. - №1. - pp. 26-68.81. Panek R.J., Boucher A.R. Continuous distillation. In The Science andTechnology of Whiskies. UK: Longman Scientific and Technical. - 1989.- pp. 150- 181.82.
Perry D.R. Whisky maturation mechanisms. In Proceedings of the SecondAviemore Conference on Malting, Brewing and Distilling. London: Institute ofBrewing. - 1986. - pp. 409-412.83. Philp J.M. Cask quality and warehouse conditions. In The Science andTechnology of Whiskies. UK: Longman Scientific and Technical. - 1989.- pp. 264- 294.84.
Prentice R.D.M., McKernan G., Bryce J.H. A source of dimethyldisulphide and dimethyl trisulphide in grain spirit produced with a Coffey still //Journal of ASBC. - 1998. - Vol. 56,. -pp. 99-103.85. Priest F.G., Pleasants J.G. Numerical taxonomy of some leuconostocs andrelated bacteria isolated from Scotch whisky distilleries // Journal of AppliedBacteriology. - 1987. - Vol. 64. - pp. 379–387.86. Reid K.J., Ward A. Evaporation losses from traditional and rackedwarehouses. In Proceedings of the Fourth Aviemore Conference on Malting,Brewing and Distilling.
London: Institute of Brewing. - 1994. - pp. 319-322.87. Rickards P. Scotch whisky cooperage. In Current Developments inMalting, Brewing and Distilling. London: Institute of Brewing. - 1983.- pp. 199- 204.88. Riffkin H.l., Wilson R., Bringhurst T.A. The possible involvement ofCu**peptide protein complexes in the formation of ethyl carbamate // Journal of theInstitute of Brewing. - 1989. - Vol.
95. - pp. 121-122.89. Riffkin H.L., Bringhurst T.A., McDonald A.M.L., Hewlett S.P., PageH.C., Sibbald L.A. The effect of sodium hypochlorite on ethyl carbamate formationin distilled spirits. In Proceedings of the Third Aviemore Conference on Malting,Brewing & Distilling. London: Institute of Brewing - 1990. - pp. 439-443.90. Sharp R. Analytical techniques used in the study of whisky maturation.
InCurrent Developments in Malting, Brewing and Distilling. UK: Institute of Brewing.- 1983. - pp. 143-156.91. Sim G.B., Berry D.R. Malted barley enzyme activity under optimum andprocess conditions from the Scotch malt whisky industry // Enzyme MicrobialTechnology – 1996. - Vol. 19. - pp. 26-31.92. Swan J.S., Reid K, J., Howie D., Hewlett S.P. A study of the effects of airand kiln drying of cooperage oakwood, in Elaboration et Connaissance desSpiritueux: Recherche de la Qualite, Tradition et Innovation. Paris: Lavoisier- Tec& Doc.
- 1992. - pp. 557-561.93. Swanston J.S. Quantifying cyanogenic glycoside production in theacrospires of germinating barley grains // Journal of the Science of Food andAgriculture. - 1999. - Vol. 79. - pp. 745-749.16794. Swanston J.S. Thomas W.T.B., Powell W., Young G.R., Lawrence P.E.,Ramsay L., Waugh R. Using molecular markers to determine barleys most suitablefor malt whisky distilling // Moleculer Plant Breeding. - 1999. - Vol.
5.- pp. 103- 109.95. Swanston J.S., Thomas W.T.B., Powell W., Meyer R., Bringhurst T.A.,Pearson S.Y., Brosnan J. M., Broadhead A. Assessment of spirit yield in barleybreeding lines // Journal of the Institute of Brewing. - 2000. - Vol. 106. - pp. 53-58.96. Watson D.C. The development of specialized yeast strains for use inScotch malt whisky fermentations. In Current Developments in Yeast Research.Oxford: Pergamon. - 1981.
- pp. 57-62.97. Watson D.C. Distilling yeast // Developments in Industrial Microbiology.- 1984. - Vol 25. - pp. 213-220.98. Watson D.C. Spirits. In Oilman’s Encyclopedia of Industrial Chemistry.5th edn. Weinheim: VCH Verlagsgesellschaft mbH. - 1993. - Vol. A24.- pp. 551- 565.99. Whitby B.R. Traditional distillation in the whisky industry //Fermentional.