From Fermented Wash to New Make Spirit: Assessing the Evolution of Flavour Characteristics of Scotch Whisky Using Lab-Scale Process Simulations

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DOI:10.3390/beverages9020037
作者：Martina Daute,?I. Baxter,?B. Harrison,?Graeme Walker,?Frances Jack
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.3390/beverages9020037

MDPI

Abstract：New product development for distilled spirits frequently involves experimental trials at the laboratory scale that attempt to replicate industrial-scale production processes. This process is

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