Determination of the hydration number of electrolyzed distilled spirits
2007
Akiyama, M.(Rikkyo Univ., Tokyo (Japan)) | Tunoy, M.
Distilled spirits are stored in containers wherein 'maturation effects' are generated. Recently, Japanese shochu has been electrolyzed without any storage. We made some improvements to the measurement method referred in our previous report and came up with a method of determining the hydration number in distilled spirits. We applied this method to 25-years old whiskey and electrolyzed distilled spirits. As a result of aging for 25 years, a 27% increase in the hydration number was measured; such an increase in the hydration number is one of the changes effective for maturation. The hydration number of electrolyzed distilled spirit rose by about 10%, and we suggest that electrolysis is an effective method for maturation.
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