Wood-based flavorings in spirits (Part 2): the analyses
Simulated barrel maturation | How do the aromas and color of spirits develop during barrel maturation? What roles do the degree of toasting and the type of wood play? What is the most practical method for determining the phenolic compounds and the volatile substances in wood, such as higher alcohols, aldehydes, esters and lactones? With gas and liquid chromatography? The authors recreated the process of aging in wooden barrels in the laboratory and analyzed the processes of extraction, color and aroma formation.
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