The Accelerated Aging of Whiskey.
Público 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.
- Language
- Identifier
- Palavra-chave
- Encontro
- Tipo
- Direitos
- Rights notes
- Grau
Bachelor
- Nível
Undergraduate
- Disciplina
Chemistry
- Concedente
Hanover College
- Orientador
Philipp, Craig
Relações
Em Collection: |
MLA citation style (9th ed.)
Hanover College. 2018. hanover.hykucommons.org/concern/etds/fb47852b-8952-4687-81bb-6b6e2f0b6e72?locale=pt-BR. 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=pt-BRChicago 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=pt-BR.Note: These citations are programmatically generated and may be incomplete.
Miniatura | Título | Data do upload | Visibilidade | Ações |
---|---|---|---|---|
IS18_50_Rinck.pdf | 2024-01-05 | Público | Baixar |