Annie E. Hill
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A user-friendly carbon footprint calculator for single malt Scotch whisky production with a simulated case study Open
Why was the work done: The Scotch whisky industry is committed to cutting carbon emissions to net zero by 2040. A consistent and accurate measurement of carbon emissions across the industry would enable distillers and their stakeholders to…
Sources of variance in the volatile contribution of juniper to gin Open
Why was the work done: Juniper berries and other plant botanicals are used in the production of beverages and contribute signature flavour and aroma. Inconsistent or inferior quality of botanicals is a concern and result in consumer dissat…
Worldwide Illicit and Counterfeit Alcoholic Spirits: Problem, Detection, and Prevention Open
Worldwide, counterfeit, illicit, and untaxed alcoholic spirits are responsible for problems with economy, labor, and public health. Estimations of counterfeit spirits range from 25% to 40% of total alcoholic spirits consumed globally. Incl…
View article: Identification of Volatile Compounds Contributory to Mango and Tropical-Type Aroma in Whisky
Identification of Volatile Compounds Contributory to Mango and Tropical-Type Aroma in Whisky Open
There is an increasing drive across the global distilling industry for a greater understanding of the development of sensory properties in whisky. Origins of the fruity aroma descriptor have been reasonably well-explored in the current lit…
Profiling potential brewing yeast from forest and vineyard ecosystems Open
The brewing ability of wild yeast strains obtained from forest and vineyards ecosystems was analysed and compared with commercial yeast strains. The selection of new yeast strains as a way to create new beer aromas and flavours and to use …
Schizosaccharomyces pombe in the Brewing Process: Mixed-Culture Fermentation for More Complete Attenuation of High-Gravity Wort Open
High-gravity brewing is a method that maximises brewhouse capacity and reduces energy consumption per unit of beer produced. The fermentation of wort with high sugar content is known to impact the fermentation characteristics and productio…
The Influence of Yeast Strain on Whisky New Make Spirit Aroma Open
Flavour in Scotch malt whisky is a key differentiating factor for consumers and producers alike. Yeast (commonly Saccharomyces cerevisiae) metabolites produce a significant amount of this flavour as part of distillery fermentations, as wel…
Influence of distillation parameters on the extraction of <i>Juniperus communis L</i>. in vapour infused gin Open
The influence of distillation parameters on the extraction of flavour compounds from the gin botanical Juniperus communis L. using vapour infusion was investigated. The optimum mix of conditions to extract the highest levels of certain com…
Free Amino Nitrogen in Brewing Open
The role of nitrogenous components in malt and wort during the production of beer has long been recognized. The concentration and range of wort amino acids impact on ethanolic fermentation by yeast and on the production of a range of flavo…
Saccharomyces cerevisiae in the Production of Whisk(e)y Open
Whisk(e)y is a major global distilled spirit beverage. Whiskies are produced from cereal starches that are saccharified, fermented and distilled prior to spirit maturation. The strain of Saccharomyces cerevisiae employed in whisky fermenta…