date:Sep 10, 2013
rs large and small as well as for regulators. Comparable work he conducted with wines for his doctoral degree gave winemakers a new perspective on how oak barrels contribute to aroma, he said. He suspects distilleries could likewise benefit.
Whiskeys' chemical profiles could be used for distillers' quality assurance or process improvement programs, said Collins, research director at the University of California-Davis Food Safety and Measurement Facility. In addition to that, they could be used