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INSTABILITY IN POTABLE SPIRITS. II. —rum and brandy
Author(s) -
Warwicker L. A.
Publication year - 1963
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740140601
Subject(s) - instability , contamination , chemistry , hydrolysis , chromatography , biochemistry , biology , ecology , physics , mechanics
Instability in rum and brandy is partly inherent, partly caused by contamination during maturation, and partly due to bad filtration techniques. Instability occurs as deposition with metallic contamination and alteration of the pH to critical values. It is distinct from the formation of inks. Chill‐proofing is not sufficient in itself to provide a stable product if sufficient contamination occurs afterwards. Ion‐exchange in the H + form removes an instability factor. The presence of amino‐acids in the hydrolysis products of the deposit, but not in the unhydrolysed deposit, suggests that it contains protein.