THE IDENTIFICATION OF DISTILLED ALCOHOLIC BEVERAGES
Open Access
- 4 March 1978
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 84 (2) , 93-96
- https://doi.org/10.1002/j.2050-0416.1978.tb03845.x
Abstract
Cluster analysis has been used to relate the composition of spirits to their identity as rums, whiskies and brandies and to their geographical origin. Some rules for identification within limited ranges of analytical results have been developed.Keywords
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- Whiskey composition: formation of alpha-and beta-ionone by the thermal decomposition of beta-caroteneJournal of Agricultural and Food Chemistry, 1970
- The proportion of 2-methylbutanol and 3-methylbutanol in some brandies and whiskies as determined by direct gas chromatographyThe Analyst, 1966
- Gas Chromatographic Identification of Alcoholic BeveragesJournal of Chromatographic Science, 1963