Bibliography Entry

Bathgate, George N. “A Review of Malting and Malt Processing for Whisky Distillation.” Journal of the Institute of Brewing 122 (2016). https://doi.org/10.1002/jib.332.

Chapters

Citation Category

Citation

Citation ID

1856

Citation Status

Ready

Citation Style

Chicago Notes and Bibliography

Citation Summary

Canonical full-source citation for three verified paraphrase records.

Claims

Drafts

Excerpts

Malt fermentability depends on a sequence of enzyme–starch interactions — p. 1Enzyme activity continues to change during fermentation — p. 8Residual dextrins help explain why practical attenuation stays below a theoretical maximum — p. 12

Footnote Text

Full Citation

Bathgate, George N. “A Review of Malting and Malt Processing for Whisky Distillation.” Journal of the Institute of Brewing 122 (2016). https://doi.org/10.1002/jib.332.

Literature Notes

Malting, starch conversion, and distillery attenuation — Bathgate

Locator End

15

Locator Start

1

Locator Type

Page

Permalink

Sections

Short Citation

Bathgate, “Malting and Malt Processing.”

Source

No access

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Verification Notes

Metadata checked against the supplied PDF and the DOI or repository record recorded on the canonical Source.

Whiskey Knowledge Databases › Citations and Footnotes

Full citation

Bathgate, George N. “A Review of Malting and Malt Processing for Whisky Distillation.” Journal of the Institute of Brewing 122 (2016). https://doi.org/10.1002/jib.332.

Short citation

Bathgate, “Malting and Malt Processing.”

Bibliography entry

Bathgate, George N. “A Review of Malting and Malt Processing for Whisky Distillation.” Journal of the Institute of Brewing 122 (2016). https://doi.org/10.1002/jib.332.

Locator coverage

Locator system: Page

Coverage: 1–15

Verification

Metadata checked against the supplied PDF and the DOI or repository record recorded on the canonical Source.