1 |
Piggott JR, Sharp R, Duncan REB. 1989. The science and technology of whiskies. pp.118-149. Longman Scientific & Technical. UK
|
2 |
Rossmann A, Butzenlechner M, Schmidt HL. 1991. Evidence for a nonstatistical carbon isotope distribution in natural glucose. Plant Physiol 96:609-614
DOI
ScienceOn
|
3 |
Russell I, Stewart G, Bamforth C. 2003. Whisky; Technology, Production and Marketing. pp.284-290. Elsevier. UK
|
4 |
Sarvarova NN, Cherkashina YA, Evgen'ev MI. 2011. Application of chromatographic methods to the determination of Cognac quality indicators. J Anal Chem 66:1307-1312
DOI
ScienceOn
|
5 |
Werner RA, Brand WA. 2001. Referencing strategies and techniques in stable isotope ratio analysis. Rapid Commun Mass Spectrom 15:501-519
DOI
ScienceOn
|
6 |
Wieser ME, Brand WA 1999. A laser extraction combustion technique for in situ analysis of organic and inorganic materials. Rapid Commun Mass Spectrom 13:1218-1225
DOI
ScienceOn
|
7 |
AOAC. 1990. Official Method of Analysis(9.098-9.100). pp.158. The Association of Official Analytical Chemists, Washington, D.C., USA
|
8 |
Aylott RI, MacKenzie WM. 2010. Analytical strategies to confirm the generic authenticity of Scotch whisky. J Inst Brew 116:215-229
DOI
ScienceOn
|
9 |
Brigida FS, Iria M, Estrella C. 2010. Characterization of volatile constituents in commercial oak wood chips. J Agric Food Chem 58: 9587-9596
DOI
ScienceOn
|
10 |
Conner JM, Paterson A, Piggott JR. 1993. Changes in wood extractives from oak cask staves through maturation of scotch malt whisky. J Sci Food Agric 62:169-174
DOI
ScienceOn
|
11 |
Guymon JF, Crowell EA. 1972. GC-separated brandy components derived from French and American oaks. Am J Enol Vitic 23:114-120
|
12 |
Ishida-Fujii K, Goto S, Uemura R, Yamada K, Sato M, Yoshida N. 2005. Botanical and geographical origin identification of industrial ethanol by stable isotope analyses of C, H, and O. Biosci Biotechnol Biochem 69:2193-2199
DOI
ScienceOn
|
13 |
Lee YS, Cho EA, Cha YH, Yoon DW, Im DH, Choi BG, Jeon JH. 2011. Comparisons of flavor ingredients changes according to whisky types and maturation period. Kor J Food Nutr 24:471-479
과학기술학회마을
DOI
ScienceOn
|
14 |
MacKenzie WM, Aylott RI. 2004. Analytical strategies to confirm Scotch whisky authenticity. Part II: Mobile brand authentication. Analyst 129:607-612
DOI
ScienceOn
|
15 |
Mosedale JR. 1995. Effects f oak wood on the maturation of alcoholic beverages with particular reference to whisky. Forestry 68:203-230
DOI
ScienceOn
|
16 |
Park SK. 1995. 오크나무가 위스키의 향에 미치는 영향. 주류공업 15:50-59
과학기술학회마을
|
17 |
Piggott JR, Conner JM, Paterson A, Clyne J. 1993. Effects on Scotch whisky composition and flavour of maturation in oak casks with varying histories. Int J Food Sci Technol 28:303-318
|
18 |
Piggott JR, Conner JM, Paterson A. 1995. Flavour development in whisky maturation. Develop Food Sci 37:1731-1751
DOI
|
19 |
Piggott JR, Conner JM. 2003. Composition and Analysis of Whisky. Encyclopedia of Food Sciences and Nutrition (2nd ed.) pp.6178-6183. Academic Press. USA
|