• Flavour components of whiskey. III. ageing changes in the low-volatility fraction 

      MacNamara, K.; Van Wyk, C. J.; Brunerie, P.; Augustyn, O. P. H.; Rapp, A. (South African Society for Enology and Viticulture, 2001)
      The low-volatility wood-originating compounds isolated from whiskey by vacuum fractional distillation were analysed by high-resolution gas chromatography and mass spectrometry (GC-MS). Three phenolic esters previously ...