Studies on the Mechanism of Aging of Distilled Liquors |
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| Authors: | Ken-ichi Otsuka Shirô Imai Misao Sanbe |
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| Institution: | Research Institute of Brewing, Tax Administration Agency, 2-6 Takino gawa, Kita-Ku, Tokyo |
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| Abstract: | The Amount of ethyl acetate-extractable phenolic compounds in brandies or whiskies of differed aging grade was determined. Extractable phenolic compounds under neutral condition were increased along with proceeding of aging process.In comparison of chromatographic pattern obtained using silicic acid column, the first fraction from neutral extract was increased with aging. The fraction had a specific aroma. |
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