Premium
SOME ASPECTS OF THE IMPACT OF BREWING SCIENCE ON SCOTCH MALT WHISKY PRODUCTION
Author(s) -
Dolan T. C. S.
Publication year - 1976
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1976.tb03747.x
Subject(s) - brewing , production (economics) , raw material , quality (philosophy) , function (biology) , microbiology and biotechnology , order (exchange) , business , environmental science , biochemical engineering , food science , engineering , chemistry , biology , fermentation , economics , ecology , macroeconomics , philosophy , epistemology , finance , evolutionary biology
Some benefits accruing from the application of brewing science to the production of Scotch Malt Whisky are described. The major function of a distillery laboratory is to provide meaningful information to the production units to allow them to function in an optimal manner. The major areas of activity are, to ensure that the raw materials used (barley, malt, yeast, water) are of the most suitable quality, that plant cleanliness is of the highest possible order and that the process is operated as efficiently as possible. The effect of lack of maintenance of these standards is described, as are the practices to be followed to ensure their maintenance.