An assessment of spruce wood as a replacement for peat in the production of whisky: chemical and sensory analysis of new make spirits
Thermal decomposition of spruce wood and peat was investigated and compared using thermogravimetric analysis and pyrolysis-enabled gas chromatography mass spectrometry (GC–MS). Afterwards, new make spirit samples were produced using both materials as sources of smoke, with the resulting spirits anal...
保存先:
| 主要な著者: | , , , , , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
The Royal Society of Chemistry
2026-04-01
|
| シリーズ: | Sustainable Food Technology |
| オンライン･アクセス: | https://pubs.rsc.org/fb/article-pdf/4/4/3964/12565468/d5fb00560d.pdf |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|