Comparison of three approaches to assess the flavour characteristics of Scotch whisky spirit

Martina Daute^*, Frances Jack, Irene Baxter, Barry Harrison, John Grigor, Graeme Walker

^*Corresponding author for this work

School of Applied Sciences

Research output: Contribution to journal › Article › peer-review

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Diverse yeast for Scotch Whisky fermentation
Daute, M. (Creator), Walker, G. (Contributor), Grigor, J. (Contributor) & Jack, F. (Contributor), Abertay University, 12 Aug 2022
DOI: 10.57995/mh47-0p92
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