Maturation aldehydes: Difference between revisions
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The aldehyde levels experience a quick jump in the first few months of [[Maturation|aging]] and then increase afterwards at a fairly constant rate. | The aldehyde levels experience a quick jump in the first few months of [[Maturation|aging]] and then increase afterwards at a fairly constant rate. | ||
[[Image:Maturation_aldehydes.gif|thumb|120px|right|Chart] | [[Image:Maturation_aldehydes.gif|thumb|120px|right|Chart]] | ||
From ''Changes in Whisky While Maturing'' by A.J. Liebmann and Maurice Rosenblatt in the September 1943 issue of Industrial and Engineering Chemistry. | From ''Changes in Whisky While Maturing'' by A.J. Liebmann and Maurice Rosenblatt in the September 1943 issue of Industrial and Engineering Chemistry. | ||
Revision as of 01:01, 24 August 2017
The aldehyde levels experience a quick jump in the first few months of aging and then increase afterwards at a fairly constant rate.
From Changes in Whisky While Maturing by A.J. Liebmann and Maurice Rosenblatt in the September 1943 issue of Industrial and Engineering Chemistry.