1 |
Fagnen O, Jack F, Harrison B, Brosnan J. The impact of copper in different parts of malt whisky pot stills on new make spirit composition and aroma. Journal of the institute of brewing. 117(1), 106-122. (2011)
DOI
|
2 |
Gjdream. Available from: http://www.gjdream.com/v2/newa/view.html?news_type=207&uid=479434. Accessed Nov. 13, 2019.
|
3 |
Hwang EJ. National Archives of Korea. Makgeolli and Soju. Available from: http://theme.archives.go.kr. Acceessed Oct. 21. 2019.
|
4 |
ICBD(The international centre for brewing and distilling). Distilling science. Heriot-Watt university Press. Edinburgh. UK. (2001)
|
5 |
Kim TW. Distillation theory and technology (Distilled spirits). Kwangmoonkag. Gyeonggido, Korea. pp. 47-117. (2015)
|
6 |
Lee JK, History of distilled spirits (Distilled spirits). Kwangmoonkag. Gyeonggido, Korea. pp. 17-44. (2015)
|
7 |
Moran BT. Distilling knowledge - Alchemy, Chemistry, and the Scientific Revolution. Harvard University. US. pp. 19-58. (2005)
|
8 |
Mun SH, Distilled soju (Distilled spirits). Kwangmoonkag. Gyeonggido, Korea. pp. 191-236. (2015)
|
9 |
Piggot JR, Sharp R, Duncan REB. The science and technology of whiskies. Longman scientific & technical. UK. (1989)
|