Abstract
The determination of the principal C3 to C5 alcohols in potable spirits by direct gas chromatography is discussed. Application of this method to 78 samples of various types of brandy and whisky gives results indicating that the total higher-alcohol content is not characteristic of the type of spirit, but that the proportions of the alcohols to each other fall into distinct ranges typical of the particular spirituous beverage.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.