The Optimisation of Cooking Parameters for Spirt Whiskey Production from Native Irish Wheat: A Response Surface Method Approach

Barley and maize have dominated the Irish whiskey sector, but in recent years, alternative grains have started to gain traction. Ireland has a high average wheat yield, producing grain that is high in starch but low in protein, offering the potential for use in distillation. To successfully utilise...

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Detalles Bibliográficos
Autores principales: Morris, Sinead, Byrne, John L., Murphy, Ben, Whelan, Stephen J., Carroll, John P., Ryan, David
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9105317/
https://www.ncbi.nlm.nih.gov/pubmed/35563922
http://dx.doi.org/10.3390/foods11091199

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9105317/
https://www.ncbi.nlm.nih.gov/pubmed/35563922
http://dx.doi.org/10.3390/foods11091199

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