Formation of Clusters in Whiskies During the Maturation Process

Maturation provides whisky with a mild and smooth texture by removing the irritating alcoholic flavor. However, the precise mechanism by which the whisky flavor is improved through the maturation process remains unknown. In this study, we performed mesoscopic structural measurements—dynamic light sc...

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Detalles Bibliográficos
Autores principales: Morishima, Ken, Nakamura, Noriko, Matsui, Keisuke, Tanaka, Yoshikazu, Masunaga, Hiroyasu, Mori, Shoko, Iwashita, Takashi, li, Xiang, Shibayama, Mitsuhiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Food Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6590247/
https://www.ncbi.nlm.nih.gov/pubmed/30557912
http://dx.doi.org/10.1111/1750-3841.14398

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6590247/
https://www.ncbi.nlm.nih.gov/pubmed/30557912
http://dx.doi.org/10.1111/1750-3841.14398

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