ITEM VIEW

Flavour components of whiskey. I. distribution and recovery of compounds by fractional vacuum distillation

dc.contributor.authorMacNamara, K.en_ZA
dc.contributor.authorVan Wyk, C. J.en_ZA
dc.contributor.authorAugustyn, O. P. H.en_ZA
dc.contributor.authorRapp, A.en_ZA
dc.date.accessioned2017-06-01T06:46:06Z
dc.date.available2017-06-01T06:46:06Z
dc.date.issued2001
dc.identifier.citationMacNamara, K., et al. 2001. Flavour components of whiskey. I. distribution and recovery of compounds by fractional vacuum distillation. South African Journal of Enology & Viticulture, 22(2):69-74, doi:10.21548/22-2-2194
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/22-2-2194
dc.identifier.urihttp://hdl.handle.net/10019.1/101656
dc.descriptionCITATION: MacNamara, K., et al. 2001. Flavour components of whiskey. I. distribution and recovery of compounds by fractional vacuum distillation. South African Journal of Enology & Viticulture, 22(2):69-74, doi:10.21548/22-2-2194.
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajev
dc.description.abstractA vacuum fractional distillation procedure is described for separating both the matrix components and flavour compounds of a whiskey into well-defined groups based on differences in azeotropic boiling points. The distillation was carried out at near ambient temperatures to accommodate both unaged and aged whiskies. Analytical and sensory data indicated good recovery of congeners. Individual fractions were reconstituted with ethanol and water to the original volume and strength dimensions of the whiskey. Undesirable thermal changes in the aged products were minimised by the low temperature fractionation and allowed changes in the flavour composition of whiskey due to maturation to be investigated for such unaged and aged reconstituted pairs.en_ZA
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/2194
dc.format.extent6 pages
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticulture
dc.subjectWhiskey -- Analysisen_ZA
dc.subjectWhiskey -- Flavor and odoren_ZA
dc.subjectDistillation, fractionalen_ZA
dc.subjectAzeotropic distillationen_ZA
dc.titleFlavour components of whiskey. I. distribution and recovery of compounds by fractional vacuum distillationen_ZA
dc.typeArticleen_ZA
dc.description.versionPublisher's version
dc.rights.holderSouth African Society for Enology and Viticulture


Files in this item

Thumbnail
Thumbnail

This item appears in the following Collection(s)

ITEM VIEW