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The analysis of raw spirits – a review of methodology
Author(s) -
Wiśniewska Paulina,
Śliwińska Magdalena,
Dymerski Tomasz,
Wardencki Waldemar,
Namieśnik Jacek
Publication year - 2016
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.288
Subject(s) - brewing , aroma , raw material , distillation , alcohol content , electronic nose , food science , pulp and paper industry , wine , chemistry , microbiology and biotechnology , fermentation , chromatography , computer science , engineering , organic chemistry , biology , artificial intelligence
Agricultural distillates (raw spirits) are alcoholic liquids obtained through distillation (preceded by alcoholic fermentation) of specific agricultural products that do not have the properties of ethyl alcohol or a spirit, but still retain the aroma and taste of the raw ingredients used. This review is a brief overview of agricultural distillates and of some methods commonly used (GC‐MS, GC‐FID, GC‐O, electronic nose) for performing quality assessments and for determining the composition and botanical origins of the raw spirits. Copyright © 2016 The Institute of Brewing & Distilling