The Accelerated Aging of Whiskey.
Öffentlichkeit Deposited- Autor
- Publisher
- Abstract
Moonshine was placed in containers with wood chips that were either charred, microwaved, or both. The aged product was analyzed using High Performance Liquid Chromatography. The samples were then compared against vanillin standards and commercial whiskey. The results show that several methods of wood preparation did in fact produce vanillin in the final product, successfully accelerating the aging of whiskey.
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- Identifier
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- Datum
- Art
- Rechte
- Rights notes
- Grad
Bachelor
- Niveau
Undergraduate
- Disziplin
Chemistry
- Grantor
Hanover College
- Berater
Philipp, Craig
Beziehungen
In Collection: |
MLA citation style (9th ed.)
Hanover College. 2018. hanover.hykucommons.org/concern/etds/fb47852b-8952-4687-81bb-6b6e2f0b6e72?locale=de. The Accelerated Aging of Whiskey.APA citation style (7th ed.)
(2018). The Accelerated Aging of Whiskey. https://hanover.hykucommons.org/concern/etds/fb47852b-8952-4687-81bb-6b6e2f0b6e72?locale=deChicago citation style (CMOS 17, author-date)
The Accelerated Aging of Whiskey. Hanover College. 2018. https://hanover.hykucommons.org/concern/etds/fb47852b-8952-4687-81bb-6b6e2f0b6e72?locale=de.Note: These citations are programmatically generated and may be incomplete.
Miniaturansicht | Titel | Datum des Hochladens | Sichtweite | Aktionen |
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IS18_50_Rinck.pdf | 2024-01-05 | Öffentlichkeit | Herunterladen |