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Flavour Components of Whiskey. II Ageing Changes in the High-Volatility Fraction

  • MacNamara K
  • van Wyk C
  • Augustyn O
  • et al.
South African Journal of Enology & Viticulture (2017) 22(2)
DOI: 10.21548/22-2-2196
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Abstract

The volatile compounds isolated from whiskey by fractional vacuum distillation were identified by two-dimensional capillary gas chromatography/mass spectrometry. Changing levels with ageing were quantified for the most abundant compounds by direct split ...

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APA

MacNamara, K., van Wyk, C. J., Augustyn, O. P. H., & Rapp, A. (2017). Flavour Components of Whiskey. II Ageing Changes in the High-Volatility Fraction. South African Journal of Enology & Viticulture, 22(2). https://doi.org/10.21548/22-2-2196

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