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Journal articles on the topic 'Whiskey'

Author: Grafiati

Published: 4 June 2021

Last updated: 30 July 2024

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1

Guo, Siqian, Dan Wang, Yanting Li, Jingming Li, and Jinkun Du. "Comparison of Aroma Profiles of Whiskeys Fermented from Different Grain Ingredients." Foods 13, no. 13 (June 26, 2024): 2031. http://dx.doi.org/10.3390/foods13132031.

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Different grain sources of whiskey have great potential for aroma expression. In this paper, four whiskeys fermented from different raw materials (barley, wheat, highland barley, and sorghum) were compared. Gas chromatography–mass spectrometry (GC-MS) and sensory evaluation were used to determine the composition of the aromatic compounds. A correlation analysis was further conducted between the aromatic compounds and sensory evaluations. Barley whiskey and wheat whiskey had more pronounced fruity, floral, and grain aromas, attributed to esters and terpenes. Barley whiskey had the most compounds (55), followed by highland barley whiskey (54). Highland barley whiskey had the greatest number of unique aroma compounds (seven). It exhibited a unique cocoa aroma related to concentrations of trans-2-nonenal, γ-nonanolactone, 1-nonanol, isoamyl lactate, 2-butanol, and 6-methyl-5-hepten-2-one. Sorghum whiskey had a specific leather and mushroom aroma attributed to 6-methyl-5-hepten-2-one, ethyl lactate, ethyl caprate, phenethyl octanoate, farnesol, α-terpineol, 3-methyl-1-pentanol, and methyleugenol. Alcohols were the main aroma components of grain whiskeys. Isoamyl alcohol (231.59~281.39 mg/L), phenylethyl alcohol (5.755~9.158 mg/L), citronellol (0.224~4.103 mg/L), β-damascenone (0.021~2.431 mg/L), geraniol (0.286~1.416 mg/L), isoamyl acetate (0.157~0.918 mg/L), phenylacetaldehyde (0.162~0.470 mg/L), linalool (0.024~0.148 mg/L), 1-octen-3-ol (0.016~0.145 mg/L), trans-2-nonenal (0.027~0.105 mg/L), and trans-2-octen-1-ol (0.011~0.054 mg/L) were all important aroma compounds in the whiskeys.

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2

Jaganathan, James, and Sumer M. Dugar. "Authentication of Straight Whiskey by Determination of the Ratio of Furfural to 5-Hydroxymethyl-2-Furaldehyde." Journal of AOAC INTERNATIONAL 82, no. 4 (July 1, 1999): 997–1001. http://dx.doi.org/10.1093/jaoac/82.4.997.

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Abstract Bureau of Alcohol, Tobacco and Firearms regulations require that a straight whiskey be aged in a freshly charred oak barrel for a minimum of 2 years and that it not be colored with added caramel. The regulations, however, permit addition of caramel in blended whiskeys. Blended whiskeys are usually produced by mixing a straight whiskey with neutral spirits which causes loss of color intensity. Caramel addition is permitted to compensate for this loss. Thus, it is not possible to authenticate the standard of identity of a straight whiskey by measurement of color intensity. Our investigations suggest that furfural (2-furaldehyde) and 5-hydroxymethyl-2-furaldehyde are imparted into a straight whiskey during aging in a freshly charred oak barrel. Caramel, on the other hand, imparts only 5-hydroxymethyl-2-furaldehyde. Thus, the measurement of the concentrations of furfural and 5-hydroxymethyl-2-furaldehyde and their ratio could effectively authenticate the standard of identity of straight whiskeys. This study shows that straight whiskeys aged in freshly charred oak barrels for a period of 2 years or more have a 2:1 or higher ratio of furfural to 5-hydroxymethyl-2-furaldehyde. A high-performance liquid chromatographic method for the determination of furfural and 5-hyroxy- methyl-2-furaldehyde at low parts-per-million levels is described.

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3

Pawlaczyk, Aleksandra, Magdalena Gajek, Krzysztof Jozwik, and Malgorzata Szynkowska. "Multielemental Analysis of Various Kinds of Whisky." Molecules 24, no. 7 (March 27, 2019): 1193. http://dx.doi.org/10.3390/molecules24071193.

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Whisky (whiskey) consists of many trace elements coming from the raw materials used in its fermentation, distillation and maturation processes. These ingredients assure the exceptional organoleptic characteristics of the beverage. Their analysis is important to better control the stages of fermentation, distillation, taste repeatability and for product quality assurance as well as from the brand protection point of view. This article presents the usefulness of modern analytical techniques based on elemental analysis. ICP mass spectrometry and CV atomic absorption spectroscopy were applied to distinguish whisky produced in Scotland from whisky coming from Ireland and the United States. The collected semi-quantitative data were used for multivariate analysis performed using the Statistica 10.0 software. The results showed that Irish whiskey is characterized by quite a high amount of Ba and Ti compared with other samples, which made it possible to distinguish this sample from the others. No strict correlation was found between the type of whisky and the amount of trace elements, however, the projection of objects on the first two components revealed that single malt samples created one cluster.

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4

Kosztolanyi, Gusztav, Attila Ambrus, and Judit P. Gal. "Én, A Whiskys (I, the Whiskey Robber)." Foreign Policy, no. 117 (1999): 147. http://dx.doi.org/10.2307/1149572.

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5

Hurst, Phillip. "Whiskey Boys." River Teeth: A Journal of Nonfiction Narrative 21, no. 2 (2020): 15–28. http://dx.doi.org/10.1353/rvt.2020.0000.

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6

Krom, Cynthia L., and Stephanie Krom. "THE WHISKEY TAX OF 1791 AND THE CONSEQUENT INSURRECTION: “A WICKED AND HAPPY TUMULT”." Accounting Historians Journal 40, no. 2 (December 1, 2013): 91–113. http://dx.doi.org/10.2308/0148-4184.40.2.91.

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This paper examines the development of the Whiskey Tax of 1791 and its criticality in the funding of early federal government debt and operations. By considering some of the provisions of the tax and the collection and enforcement procedures, the financial and social impacts of the Whiskey Tax are clarified. Civil disobedience in resisting the tax and the “Whiskey Rebellion” of 1794 are explored in that context. Whether the Whiskey Tax effectively served as the first income tax is considered. Images of original record documents are included.

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7

Kelly, Thomas J., Christine O’Connor, and Kieran N. Kilcawley. "Sources of Volatile Aromatic Congeners in Whiskey." Beverages 9, no. 3 (August 2, 2023): 64. http://dx.doi.org/10.3390/beverages9030064.

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Whiskey’s complex and diverse flavor stems from a range of reactions that create congeners that are primarily dependent upon the cereal source/mash bill and each stage of the process: malting, mashing, fermentation, distillation, and cask maturation. Therefore, in theory, the congener profile of a whiskey is a summation of its ingredients and the specific parameters of each stage of the manufacturing process. Congener profiles have been used as biomarkers for quality and authentication; however, to date, insufficient information has been published in relation to the extensive profiling of congeners associated with specific whiskey styles/types or the intra-and inter-variability within brands, especially in an Irish context due to the recent rapid expansion of the industry. As the ability to extract and identify congeners has progressed appreciably in recent years due to advances in extraction, chromatographic, and chemometric techniques, it is imperative that research is undertaken to gain a better understanding of the impact of specific congeners not only in relation to quality but also as biomarkers for authentication.

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8

High, Jack, and Clayton A. Coppin. "Wiley and the Whiskey Industry: Strategic Behavior in the Passage of the Pure Food Act." Business History Review 62, no. 2 (1988): 286–309. http://dx.doi.org/10.2307/3116002.

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In discussions of the fight for the Pure Food and Drugs Act of 1906, Harvey Washington Wiley is usually portrayed as the consumers' champion, the Whiskey Trust as their adversary. Messrs. High and Coppin argue otherwise. Wiley's correspondence from 1904 to 1906 reveals a deep split between whiskey producers, with the makers of straight whiskey lining up behind Wiley's pure food bill and the rectified whiskey producers fighting against it. The authors argue that both sides used the consumer only as a convenient focus for their rhetoric; their activities thus provide another example of regulatory legislation passed to further the goals of private interests rather than to protect the public interest.

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9

Zweifel, Nadina O., Nicholas E. Bush, Ian Abraham, Todd D. Murphey, and Mitra J. Z. Hartmann. "A dynamical model for generating synthetic data to quantify active tactile sensing behavior in the rat." Proceedings of the National Academy of Sciences 118, no. 27 (July 1, 2021): e2011905118. http://dx.doi.org/10.1073/pnas.2011905118.

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As it becomes possible to simulate increasingly complex neural networks, it becomes correspondingly important to model the sensory information that animals actively acquire: the biomechanics of sensory acquisition directly determines the sensory input and therefore neural processing. Here, we exploit the tractable mechanics of the well-studied rodent vibrissal (“whisker”) system to present a model that can simulate the signals acquired by a full sensor array actively sampling the environment. Rodents actively “whisk” ∼60 vibrissae (whiskers) to obtain tactile information, and this system is therefore ideal to study closed-loop sensorimotor processing. The simulation framework presented here, WHISKiT Physics, incorporates realistic morphology of the rat whisker array to predict the time-varying mechanical signals generated at each whisker base during sensory acquisition. Single-whisker dynamics were optimized based on experimental data and then validated against free tip oscillations and dynamic responses to collisions. The model is then extrapolated to include all whiskers in the array, incorporating each whisker’s individual geometry. Simulation examples in laboratory and natural environments demonstrate that WHISKiT Physics can predict input signals during various behaviors, currently impossible in the biological animal. In one exemplary use of the model, the results suggest that active whisking increases in-plane whisker bending compared to passive stimulation and that principal component analysis can reveal the relative contributions of whisker identity and mechanics at each whisker base to the vibrissotactile response. These results highlight how interactions between array morphology and individual whisker geometry and dynamics shape the signals that the brain must process.

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10

Scorza, Nick, and Michael Turner. "American Whiskey Bar." Antioch Review 63, no. 4 (2005): 793. http://dx.doi.org/10.2307/4614910.

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11

Merrill, Amy. ""Cigareets and Whiskey"." Journal of Popular Music Studies 14, no. 2 (September 2002): 169–83. http://dx.doi.org/10.1111/j.1533-1598.2002.tb00043.x.

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12

Fuse, Koji. "Whiskey Tango Foxtrot." American Journalism 33, no. 4 (October 2016): 492–94. http://dx.doi.org/10.1080/08821127.2016.1241656.

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13

Holt, Douglas B. "Whiskey: marketplace icon." Consumption Markets & Culture 21, no. 1 (September 16, 2016): 76–81. http://dx.doi.org/10.1080/10253866.2016.1199360.

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14

Ligon, Samuel. "Pie and Whiskey." Prairie Schooner 89, no. 1 (2015): 39–41. http://dx.doi.org/10.1353/psg.2015.0076.

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15

Scholz, Sally J. "Women and Whiskey." Social Philosophy Today 30 (2014): 147–59. http://dx.doi.org/10.5840/socphiltoday20146129.

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16

Gurney, Evan. "Whiskey, and: Weeding." Appalachian Heritage 46, no. 1 (2018): 88–89. http://dx.doi.org/10.1353/aph.2018.0026.

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17

Ann, Yap Chin, Foo See Wei, Gilbert Yeo, Teow Wei Ping, and Lawrence Tuah. "Production, Characterization, and Sensory Profiling of Novel Pepper Distilled Spirit." International Journal of Food Science 2021 (September 26, 2021): 1–8. http://dx.doi.org/10.1155/2021/9979115.

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This study described the production method of novel whiskey using black pepper berries as raw material including the determination of chemical composition and sensory profile of this distillate. The production process consisted of production of fermentation medium via hydrothermal treatment, followed by fermentation and distillation. The incorporation of hydrothermal extraction process makes this whiskey production process differ from the existing commercial spirit production protocol. Chemical composition analysis showed that there were 12 main volatile compounds that contribute to the aroma profile of this pepper whiskey which consisted of 1 aldehyde group, 3 ester groups, 2 phenolic compounds, and 6 alcohol groups. All of these compounds are presented at different concentrations that are able to give pleasant and signature aroma to this spirit. A 10-member descriptive analysis panel conducted showed that 7 descriptors can be used to define the organoleptic quality of this whiskey, namely, clarity and brilliance (visual), fruity and flora (aroma), spiciness and sweetness (taste), and fruity mouthfeels. In conclusion, pepper berries can be used as raw material for pepper whiskey production and having organoleptic quality acceptable for human consumption.

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18

Burns, James, Calum Holmes, Brigid Meints, and Scott Fisk. "Investigating Grain-on Malt Whiskey Production Using Naked Barley." Journal of Distilling Science 2, no. 1 (March 1, 2023): 15–26. http://dx.doi.org/10.61855/jds0201.02.

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The ability to produce malt whiskey using grain-on production methods may benefit American craft spirit producers who lack the capacity to separate grains from the wort prior to fermentation and distillation. Off-flavors thought to be derived from barley husk material have prevented distillers from producing whiskey made entirely from malt with grain-on production methods. In the present study, the impacts of using a huskless, naked barley to produce grain-on malt whiskey was investigated. New make spirit was produced at laboratory scale using malt from the covered barley variety Lightning and naked barley variety Buck. The level of esters, higher alcohols, and total polyphenols was measured in the new make spirit. Distillate made from naked barley malt (50% ABV) had a total fusel oil concentration of 2,767 mg/L while whiskey made from covered barley malt had a higher total fusel oil concentration of 3,128 mg/L. Ester levels between the two spirits were similar, with levels of ethyl acetate measuring 7.15 mg/L in the whiskey made from naked barley malt and 7.68 mg/L in the whiskey made from husked barley malt. No polyphenols were detected in either spirit. The new make spirit was also subjected to sensory analysis in the form of a triangle test and quantitative descriptive analysis. Panelists were able to detect a difference between the samples, and whiskey made from naked barley malt was perceived to have a reduction in cereal, feinty, and pungent character. Additionally, despite the naked barley being a GN producer, processing during malting reduced GN to a level associated with non-producing varieties.

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19

O'Gorman, Colm, Martina Brophy, and Eric Clinton. "Teeling Whiskey Company: A Tradition of Family Entrepreneurship and Whiskey Distilling." International Journal of Entrepreneurship and Innovation 16, no. 3 (August 2015): 217–25. http://dx.doi.org/10.5367/ijei.2015.0195.

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This case study explores the origins of a new high-growth family start-up competing in a traditional industry. Teeling Whiskey Company Ltd (TWC) is the brainchild of entrepreneur Jack Teeling. This new venture stems from another high-profile, family-based business named Cooley Distillery. Jack was Managing Director of Cooley Distillery, the business his father founded in 1987. At Cooley Distillery, he acquired a wealth of professional experience in whiskey distilling and selling. When the distillery was sold to a large US spirits company in 2012, Jack pursued his own entrepreneurial venture in Irish whiskey. A year after the business was founded, Jack was joined by his brother Stephen Teeling, and together they have shaped their idea for a boutique, premium whiskey distiller producing innovative offerings into a fast growing, internationalized business. Jack and Stephen need to build a niche for TWC, as many new distilleries are due to enter the market.

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20

Troesken, Werner. "Exclusive Dealing and the Whiskey Trust, 1890–1895." Journal of Economic History 58, no. 3 (September 1998): 755–78. http://dx.doi.org/10.1017/s002205070002115x.

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This article uses the history of the Whiskey Trust to explore the competitive effects of vertical restraints such as exclusive dealing. The Whiskey Trust distilled alcoholic spirits and bribed distributors not to carry competing brands of spirits. For the Whiskey Trust, exclusive dealing was an ineffective predatory strategy. Despite the trust's market dominance and manifold predatory strategies, it failed to preempt entry. The trust failed, in part, because its rivals could vertically integrate at low cost. Competition disciplined the trust more effectively than did numerous antitrust suits.

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21

Kelly, Adam G., Victor Vega-Mayoral, John B. Boland, and Jonathan N. Coleman. "Whiskey-phase exfoliation: exfoliation and printing of nanosheets using Irish whiskey." 2D Materials 6, no. 4 (September 3, 2019): 045036. http://dx.doi.org/10.1088/2053-1583/ab3892.

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22

Елисеев, Михаил Николаевич, Федор Андреевич Неверов, and Ирина Николаевна Грибкова. "The Irish Whiskey Quality Research which Sold on the Russian Market." Beer and beverages, no. 3 (October 5, 2021): 20–25. http://dx.doi.org/10.52653/pin.2021.3.3.004.

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Статья посвящена вопросу качества ирландских виски, представленных в отечественной розничной сети. Освещен вопрос связи органических соединений зернового сырья, применяемого в технологии виски, и вкусового профиля готовых алкогольных напитков. Приведены результаты исследования органолептических показателей готовых виски, их вкусовые профили, описанные с помощью стандартных дескрипторов для данного вида продукции, а также физико-химические показатели. Выявлены образцы продукции, которые обладают высокими вкусо-ароматическими характеристиками, и это связано с содержанием летучих компонентов образцов. Исследование летучих соединений готовых виски показало их соответствие требованиям нормативной документации Российской Федерации. Анализ полученных количественных характеристик в доверительном интервале р ≥ 0,95 позволил выявить соотношения 3-метилбутанол : 1-пропанол : изобутанол : 2-метилбутанол в качестве маркера принадлежности виски к определенному сроку выдержки - от 3 до 8 лет. Данный факт позволит разработать методы для определения аутентичности и фальсификации виски при проведении дальнейших исследований. The article is devoted to the issue of the quality of Irish whiskey presented in the domestic retail network. The issue of the relationship between grain raw material organic compounds used in whiskey technology and the taste profile of finished alcoholic beverages is discussed. The study results of finished whiskey organoleptic indicators, their taste profiles, described using standard descriptors for this type of product, as well as physical and chemical indicators are presented. The product samples have been identified that have high taste and aroma characteristics and this is due to the samples volatile components content. The finished whiskey volatile compound study showed their compliance with the requirements of the regulatory documents of the Russian Federation. The analysis of the obtained quantitative characteristics in the confidence interval of p ≥ 0.95 made it possible to reveal the ratio of 3-methylbutanol : 1-propanol : isobutanol : 2-methylbutanol as a marker of whiskey belonging to a certain aging period - from 3 to 8 years. This fact will allow the development of methods for determining the authenticity and falsification of whiskey in further research.

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23

Елисеев, Михаил Николаевич, Федор Андреевич Неверов, and Ирина Николаевна Грибкова. "The Irish Whiskey Quality Research which Sold on the Russian Market." Beer and beverages, no. 3 (October 5, 2021): 20–25. http://dx.doi.org/10.52653/pin.2021.3.3.004.

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Статья посвящена вопросу качества ирландских виски, представленных в отечественной розничной сети. Освещен вопрос связи органических соединений зернового сырья, применяемого в технологии виски, и вкусового профиля готовых алкогольных напитков. Приведены результаты исследования органолептических показателей готовых виски, их вкусовые профили, описанные с помощью стандартных дескрипторов для данного вида продукции, а также физико-химические показатели. Выявлены образцы продукции, которые обладают высокими вкусо-ароматическими характеристиками, и это связано с содержанием летучих компонентов образцов. Исследование летучих соединений готовых виски показало их соответствие требованиям нормативной документации Российской Федерации. Анализ полученных количественных характеристик в доверительном интервале р ≥ 0,95 позволил выявить соотношения 3-метилбутанол : 1-пропанол : изобутанол : 2-метилбутанол в качестве маркера принадлежности виски к определенному сроку выдержки - от 3 до 8 лет. Данный факт позволит разработать методы для определения аутентичности и фальсификации виски при проведении дальнейших исследований. The article is devoted to the issue of the quality of Irish whiskey presented in the domestic retail network. The issue of the relationship between grain raw material organic compounds used in whiskey technology and the taste profile of finished alcoholic beverages is discussed. The study results of finished whiskey organoleptic indicators, their taste profiles, described using standard descriptors for this type of product, as well as physical and chemical indicators are presented. The product samples have been identified that have high taste and aroma characteristics and this is due to the samples volatile components content. The finished whiskey volatile compound study showed their compliance with the requirements of the regulatory documents of the Russian Federation. The analysis of the obtained quantitative characteristics in the confidence interval of p ≥ 0.95 made it possible to reveal the ratio of 3-methylbutanol : 1-propanol : isobutanol : 2-methylbutanol as a marker of whiskey belonging to a certain aging period - from 3 to 8 years. This fact will allow the development of methods for determining the authenticity and falsification of whiskey in further research.

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24

Fisher, J. Chris, and Denis Hanson. "Whiskey, Marbles, and Potholes." Mathematics Magazine 68, no. 1 (February 1, 1995): 50. http://dx.doi.org/10.2307/2691379.

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25

Heumer, Wolfgang. "Whiskey on the Rocks." VDI nachrichten 76, no. 20 (2022): 25. http://dx.doi.org/10.51202/0042-1758-2022-20-25.

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26

Watson, Jack. "Twelve Bottles of Whiskey." Alberta Law Review 52, no. 1 (November 4, 2014): 9. http://dx.doi.org/10.29173/alr10.

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This article provides an in-depth analysis of the history of certiorari and judicial review as it pertains to the rule of law. The article opens with a brief examination of the conviction of Nat Bell Liquors Ltd. during prohibition-era Edmonton in 1920, and explains how twelve bottles of whiskey brought about a sea change in the foundational law of Canada. The article details the development of judicial review,beginning in thirteenth century United Kingdom, noting its progression and change over the course of centuries. The article provides an account of certiorarias a replacement avenue where appeal is not available, and highlights notable Canadian jurisprudence from the early twentieth century to the present day.

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27

Fisher, J. Chris, and Denis Hanson. "Whiskey, Marbles, and Potholes." Mathematics Magazine 68, no. 1 (February 1995): 50–54. http://dx.doi.org/10.1080/0025570x.1995.11996276.

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28

Bird, David. "Mine's a whiskey jack." New Scientist 233, no. 3107 (January 2017): 24–25. http://dx.doi.org/10.1016/s0262-4079(17)30031-3.

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29

Angelis, Irene De. "‘For SakÈ? Irish Whiskey’." Irish Studies Review 15, no. 1 (February 2007): 65–72. http://dx.doi.org/10.1080/09670880601117497.

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30

Mone, Gregory. "Machine learning, meet whiskey." Communications of the ACM 63, no. 4 (March 20, 2020): 16–17. http://dx.doi.org/10.1145/3381913.

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31

Argyle, Nolan. "Mr. Findley, The Whiskey Rebellion, and Public Administration." Public Voices 4, no. 1 (January 26, 2017): 83. http://dx.doi.org/10.22140/pv.336.

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This study argues that the Whiskey Rebellion is a key episode in the development of the administrative procedures needed to govern a new nation. It represents the first major challenge to national administrative power under the Constitution, and, as such, can provide crucial insight to the development of and the legitimization of public administration in the new nation. This study provides a brief overview of the Whiskey Rebellion, then examines its administrative, legislative action, and public policy implications in the context of Federalist and Anti-Federalist thought. An examination of the Whiskey Rebellion as a public administration event not only increases our understanding of the development of the administrative function in the United States, it also helps contemporary students and practitioners of public administration gain a better understanding of the events of today.

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32

PRISTAVEC, Ajda, Simon KOREN, Barbara JERŠEK, Anja VERONOVSKI, Leon KOROŠEC, Miha KOVAČ, Minka KOVAČ, and Nataša TOPLAK. "The magic world of whiskey microbiota." Acta agriculturae Slovenica 116, no. 2 (December 23, 2020): 237. http://dx.doi.org/10.14720/aas.2020.116.2.1692.

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<p>Modern metagenomics techniques in combination with next generation sequencing are increasingly used for research of numerous environments inhabited by diverse microbiota. In the present study we focused on a rather unusual environment for their growth, a forgotten bottle of blended Scotch whiskey. Whiskey is a world-known popular spirit, traditionally produced in a series of steps comprising malting of barley, fermenting the malt to an alcoholic wort, distilling and at least 3-year long maturation in oak casks, followed by filtration. In the process, notably in the fermentation, microorganisms play a crucial role. However, we were primarily interested in potential microbiological and chemical changes that might have taken place over the years while the half-empty whiskey bottle was left open. We found that only a very low number of aerobic mesophilic bacteria survived in it while the ethanol content decreased from 40 % to approximately 30 %. Interestingly, the metagenomics analysis showed there was a large and diverse microbial community present in the forgotten whiskey. Among the most abundant microorganisms were members of human commensal microbiota, some potentially disease-causing and also food spoiling bacteria, in particular genus <em>Pseudomonas</em>. Surprisingly, we even found a non-negligible number of typically environmental bacterial species.</p>

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33

Schindler, Barbara. "Irischer Whiskey punktet bei Frauen." Lebensmittel Zeitung 73, no. 8 (2021): 66. http://dx.doi.org/10.51202/0947-7527-2021-8-066-1.

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34

Mention, Anne-Laure, João José Pinto Ferreira, and Marko Torkkeli. "Whiskey Tango Foxtrot: Technological Convergence?" Journal of Innovation Management 6, no. 3 (November 23, 2018): 1–7. http://dx.doi.org/10.24840/2183-0606_006-003_0001.

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Wisdom of the crowds, Technological capabilities and Functional alignment, which when recognised and utilised in innovation processes, can unlock the ability to source, develop and commercialise ideas at rapid pace. The phenomenon is known as technological convergence. By definition, technological convergence is described as the process by which Information and Communications Technologies (ICTs) converge towards new and more unified markets. This convergence often leverages the three dimensions of innovation – economic, technical and functional. On the economic side, the focus of a focal firm is on maximising profits with minimal costs under resource constraints brought about in-part by liberalisation of markets. In this regard, open innovation which involves harnessing wisdom of the crowds at the fuzzy front-end of the innovation process has increasingly been promoted as a pragmatic mechanism for accessing widely distributed knowledge (Thanasopon, Papdopoulos & Vidgen, 2016), in large firms (Brunswicker & Chesbrough, 2018) and SMEs (Vanhaverbeke, Frattini, Roijakkers & Usman, 2018). On the technical side, the main driver has been the rise of enabling technologies, at times revolutioning social behaviour but mostly brought about through incremental shifts in technical abilities. Finally, convergence is realised through functional alignment, characterised by integration of computational, behaviour and communication factors in a unique value-proposition delivered through new product or new service (Canals, Torres & Borés, 2001). The growing prominence of technological convergence means firms can no longer afford to work in silos or rely on proprietory waterfall solutions to achieve competitive advantage and influence societal progress. Here, we build on our July 2018 editorial which emphasised the cumulative importance of management research and management practice working together for societal progress. W-T-F is offered here as the fundamental trilogy that both managers and researchers need to address to survive and thrive in an increasingly digitised and globally-connected world. (...)

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35

Mention, Anne-Laure, João José Pinto Ferreira, and Marko Torkkeli. "Whiskey Tango Foxtrot: Technological Convergence?" Journal of Innovation Management 6, no. 3 (November 23, 2018): 1. http://dx.doi.org/10.24840/2183-0606_006.003_0001.

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Abstract:

Wisdom of the crowds, Technological capabilities and Functional alignment, which when recognised and utilised in innovation processes, can unlock the ability to source, develop and commercialise ideas at rapid pace. The phenomenon is known as technological convergence. By definition, technological convergence is described as the process by which Information and Communications Technologies (ICTs) converge towards new and more unified markets. This convergence often leverages the three dimensions of innovation – economic, technical and functional. On the economic side, the focus of a focal firm is on maximising profits with minimal costs under resource constraints brought about in-part by liberalisation of markets. In this regard, open innovation which involves harnessing wisdom of the crowds at the fuzzy front-end of the innovation process has increasingly been promoted as a pragmatic mechanism for accessing widely distributed knowledge (Thanasopon, Papdopoulos & Vidgen, 2016), in large firms (Brunswicker & Chesbrough, 2018) and SMEs (Vanhaverbeke, Frattini, Roijakkers & Usman, 2018). On the technical side, the main driver has been the rise of enabling technologies, at times revolutioning social behaviour but mostly brought about through incremental shifts in technical abilities. Finally, convergence is realised through functional alignment, characterised by integration of computational, behaviour and communication factors in a unique value-proposition delivered through new product or new service (Canals, Torres & Borés, 2001). The growing prominence of technological convergence means firms can no longer afford to work in silos or rely on proprietory waterfall solutions to achieve competitive advantage and influence societal progress. Here, we build on our July 2018 editorial which emphasised the cumulative importance of management research and management practice working together for societal progress. W-T-F is offered here as the fundamental trilogy that both managers and researchers need to address to survive and thrive in an increasingly digitised and globally-connected world. (...)

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36

Kao, Chi H. J., Karen S. Bishop, Yuanye Xu, Dug Yeo Han, Pamela M. Murray, Gareth J. Marlow, and Lynnette R. Ferguson. "Identification of Potential Anticancer Activities of Novel Ganoderma lucidum Extracts Using Gene Expression and Pathway Network Analysis." Genomics Insights 9 (January 2016): GEI.S32477. http://dx.doi.org/10.4137/gei.s32477.

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Ganoderma lucidum (lingzhi) has been used for the general promotion of health in Asia for many centuries. The common method of consumption is to boil lingzhi in water and then drink the liquid. In this study, we examined the potential anticancer activities of G. lucidum submerged in two commonly consumed forms of alcohol in East Asia: malt whiskey and rice wine. The anticancer effect of G. lucidum, using whiskey and rice wine-based extraction methods, has not been previously reported. The growth inhibition of G. lucidum whiskey and rice wine extracts on the prostate cancer cell lines, PC3 and DU145, was determined. Using Affymetrix gene expression assays, several biologically active pathways associated with the anticancer activities of G. lucidum extracts were identified. Using gene expression analysis (real-time polymerase chain reaction [RT-PCR]) and protein analysis (Western blotting), we confirmed the expression of key genes and their associated proteins that were initially identified with Affymetrix gene expression analysis.

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37

Ekene, Uzochukwu Stephen, and Ogu Emmanuel Okey. "Studies on the Production of Cream Liqueur Using Whiskey and Milk Cream." SAR Journal of Pathology and Microbiology 3, no. 5 (September 23, 2022): 73–80. http://dx.doi.org/10.36346/sarjpm.2022.v03i05.003.

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The quality of the liqueurs and their organoleptic properties depend on the characteristics of spirits or milk cream used as well as on the preparation procedures, including maceration and maturation processes. Hence the aim of this study is to produce a cream liqueur using whiskey as the spirit base and observe its shelf life stability. The specific objectives of this study were to produce cream liqueurs of different concentrations using whisky and milk cream, to evaluate the physicochemical properties of the cream liqueurs, to determine the shelf stability of the produced cream liqueur after three months of storage, to carry out sensory evaluation on the cream liqueurs in comparison with a commercial cream liqueur and to determine the acceptance of the liqueurs statistically based on parameters tested using One-Way ANOVA at P≤0.05. Ten (10) samples of cream liqueur were produced using standard method with different concentrations of sodium caseinate and were labelled Samples A to J. The cream liqueur samples were kept and stored at 30oC for 3 months for shelf study. The result of organoleptic evaluation showed that there was no significant (P>0.05) difference in taste, aroma, appearance and overall acceptability between the cream liqueur samples and a commercial cream liqueur. The presence of alcohol in the cream liqueur helps in the preservation of the liqueur and ensures maximum microbial stability and extended shelf life. It can be concluded therefore, that whiskey and cream milk are good raw materials for cream liqueur production.

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Cardoso, Thiago M. G., Robert B. Channon, Jaclyn A. Adkins, Márcio Talhavini, Wendell K. T. Coltro, and Charles S. Henry. "A paper-based colorimetric spot test for the identification of adulterated whiskeys." Chemical Communications 53, no. 56 (2017): 7957–60. http://dx.doi.org/10.1039/c7cc02271a.

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39

Schroeder, Joseph B., and Jason T. Ritt. "Selection of head and whisker coordination strategies during goal-oriented active touch." Journal of Neurophysiology 115, no. 4 (April 1, 2016): 1797–809. http://dx.doi.org/10.1152/jn.00465.2015.

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In the rodent whisker system, a key model for neural processing and behavioral choices during active sensing, whisker motion is increasingly recognized as only part of a broader motor repertoire employed by rodents during active touch. In particular, recent studies suggest whisker and head motions are tightly coordinated. However, conditions governing the selection and temporal organization of such coordinated sensing strategies remain poorly understood. We videographically reconstructed head and whisker motions of freely moving mice searching for a randomly located rewarded aperture, focusing on trials in which animals appeared to rapidly “correct” their trajectory under tactile guidance. Mice orienting after unilateral contact repositioned their whiskers similarly to previously reported head-turning asymmetry. However, whisker repositioning preceded head turn onsets and was not bilaterally symmetric. Moreover, mice selectively employed a strategy we term contact maintenance, with whisking modulated to counteract head motion and facilitate repeated contacts on subsequent whisks. Significantly, contact maintenance was not observed following initial contact with an aperture boundary, when the mouse needed to make a large corrective head motion to the front of the aperture, but only following contact by the same whisker field with the opposite aperture boundary, when the mouse needed to precisely align its head with the reward spout. Together these results suggest that mice can select from a diverse range of sensing strategies incorporating both knowledge of the task and whisk-by-whisk sensory information and, moreover, suggest the existence of high level control (not solely reflexive) of sensing motions coordinated between multiple body parts.

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40

Borodulin, Dmitry M. "Influence of Microwave Radiation on Whiskey Distillate Quality Indicators." Bioscience Biotechnology Research Communications 14, no. 4 (December 25, 2021): 1701–13. http://dx.doi.org/10.21786/bbrc/14.4.48.

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The paper aims to evaluate the quality indicators of the whiskey distillate during its maturation under the influence of microwave radiation based on the method of multiple regression analysis to determine the optimal technological parameters for its production. In the course of solving the problem of product import substitution, we tested the patented technology for producing strong alcoholic beverages at the stage of their aging, using oak chips with various degrees of heat treatment. One of the promising areas for intensifying the process of whiskey distillate maturation is applying “green technologies”, with microwave heating being one of them. Positive results were obtained for the effect of microwave radiation on the process of target component extraction from oak chips with a water-alcohol solution. The duration of this extraction process was reduced by more than 2 times, which confirmed its intensity in relation to the classical method. The obtained regression models proved adequate, since the mean relative error varied within 10%. The chromatographic analysis of the whiskey produced at the optimal technological parameters showed that all physical and chemical properties and product safety meet the requirements of the applicable regulations and standards.

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41

Bender, Ralf. "Beam Suntory setzt auf Premium und RTD." Lebensmittel Zeitung 74, no. 9 (2022): 60. http://dx.doi.org/10.51202/0947-7527-2022-9-060-1.

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42

Williams, Stuart J. "Whiskey webs: Fingerprints of evaporated bourbon." Physics Today 74, no. 2 (February 1, 2021): 62–63. http://dx.doi.org/10.1063/pt.3.4686.

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43

Hogeland, William. "Whiskey, Rebellion, and the Religious Left." Tikkun 22, no. 4 (July 1, 2007): 48–51. http://dx.doi.org/10.1215/08879982-2007-4016.

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44

Schindler, Barbara. "Klassische und einfache Mix-Drinks liegen im Trend." Lebensmittel Zeitung 73, no. 8 (2021): 66. http://dx.doi.org/10.51202/0947-7527-2021-8-066-3.

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45

Abramova, Irina, Marina Medrish, Alexandra Romanova, Vladmir Ovchinnikov, and Darya Gavrilova. "The quality control system of distilled spirits." BIO Web of Conferences 36 (2021): 05006. http://dx.doi.org/10.1051/bioconf/20213605006.

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Research has been carried out to identify and quantify phenolic and furan compounds (gallic acid, ellagic acid, furfural, 5-methylfurfural, 5-hydroxymethylfurfural, vanillin, syringaldehyde, vanillic acid, syringic acid, synapic aldehyde, coniferyl aldehyde), volatile organic impurities (acetaldehyde, ethyl acetate, methanol, 1-propanol, isobutanol, 2-methylbutanol, 3-methylbutanol), cations (sodium, ammonium, potassium, calcium, magnesium) and anions (chlorides, nitrites, nitrates, sulfates, phosphates, oxalates) in distilled spirits (whiskey, rum, tequila). Some differences were observed in the phenolic profiles of authentic and fake rum samples. The ranges of the cations and anions content in commercial samples of rum, whiskey, tequila have been determined. The data obtained can be used to develop objective criteria for detecting counterfeit products.

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Головачёва, Наталья Евгеньевна, Ирина Михайловна Абрамова, Светлана Семеновна Морозова, Любовь Павловна Галлямова, Наталья Александровна Шубина, and Ольга Тихоновна Титова. "On the influence of the degree of burning of oak chips on the physico-chemical and organoleptic parameters of whiskey." Food processing industry, no. 9 (September 3, 2021): 25–27. http://dx.doi.org/10.52653/ppi.2021.9.9.007.

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Исследованы физико-химические и органолептические показатели виски, полученные из зернового дистиллята, выдержанного с щепой различной степени обжига. Отмечено, что при выдержке дистиллятов с щепой в дистиллят переходят фенольные и фурановые соединения, характеризующие тона выдержанного виски. Лучшие органолептические показатели отмечены для образцов, выдержанных со щепой среднего и сильного обжига. The physico-chemical and organoleptic characteristics of whiskey obtained from grain distillate aged with wood chips of various degrees of roasting were studied. It is noted that when distillates are aged with wood chips, phenolic and furan compounds that characterize the tones of aged whiskey pass into the distillate. The best organoleptic parameters were noted for samples aged with medium-and high-burning wood chips.

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Verges, Virginia L., Jarrad W. Gollihue, Glenna E. Joyce, and Seth DeBolt. "Lab-Scale Methodology for New-Make Bourbon Whiskey Production." Foods 12, no. 3 (January 18, 2023): 457. http://dx.doi.org/10.3390/foods12030457.

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Whiskey production originated in Scotland in the 15th century and was based on malted barley. As Scotch-Irish settlers came into the Ohio river valley, they began fermenting and distilling the primary grain of North America, maize. These earlier settlers started a heritage; they created American Whiskey. The bourbon industry in Kentucky had tremendous growth in the last 20 years, and currently, distilleries have a broad increase in product innovation, new raw materials, improved sustainability, efficient processes, and product diversification. Our study presents a new lab-scale method for new-make bourbon whiskey production. It was developed to mimic distilleries’ processes; therefore, results can be extrapolated and adopted by commercial distilleries. The method focused on reproducibility with consistency from batch to batch when handled by an operator or small crew in a university lab. The method consisted of a first cooking step to make a “mash”, a fermentation phase of 96 h, a first distillation accomplished with a copper pot still to obtain the “low wines” and a second distillation carried out with an air still to collect the “hearts”. The method produced a final distillate of 500–700 mL for further sensory analysis and tasting. This lab-scale method showed consistency between samples in the different parameters quantified and will be also used to train students in fermentation and distillation studies.

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Grant, Robyn A., Ben Mitchinson, Charles W. Fox, and Tony J. Prescott. "Active Touch Sensing in the Rat: Anticipatory and Regulatory Control of Whisker Movements During Surface Exploration." Journal of Neurophysiology 101, no. 2 (February 2009): 862–74. http://dx.doi.org/10.1152/jn.90783.2008.

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Animals actively regulate the position and movement of their sensory systems to boost the quality and quantity of the sensory information they obtain. The rat vibrissal system is recognized to be an important model system in which to investigate such “active sensing” capabilities. The current study used high-speed video analysis to investigate whisker movements in untrained, freely moving rats encountering unexpected, vertical surfaces. A prominent feature of rat vibrissal movement is the repeated posterior–anterior sweep of the whiskers in which the macrovibrissae are seen to move largely in synchrony. Here we show that a second significant component of whisking behavior is the size of the arc, or “spread,” between the whiskers. Observed spread is shown to vary over the whisk cycle and to substantially decrease during exploration of an unexpected surface. We further show that the timing of whisker movements is affected by surface contact such that 1) the whiskers rapidly cease forward protraction following an initial, unexpected contact, and may do so even more rapidly following contact with the same surface in the subsequent whisk cycle, and 2) retraction velocity is reduced following this latter contact, leading to longer second-contact durations. This evidence is taken to support two hypotheses: 1) that the relative velocities of different whiskers may be actively controlled by the rat and 2) that control of whisker velocity and timing may serve to increase the number and duration of whisker–surface contacts while ensuring that such contacts are made with a light touch.

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Ifkovic, John W., and Steven R. Boyd. "The Whiskey Rebellion: Past and Present Perspectives." Journal of the Early Republic 6, no. 2 (1986): 178. http://dx.doi.org/10.2307/3122559.

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Lennon, Conor, and Tom Shohfi. "Unbridled spirit: Illicit markets for bourbon whiskey." Journal of Economic Behavior & Organization 191 (November 2021): 1025–45. http://dx.doi.org/10.1016/j.jebo.2021.09.045.

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