Departmental Bulletin Paper 液体イオン化質量分析法によるウィスキーの熟成評価の可能性について
ONE OF THE WHISKEYS ANALYSED BY LIQUID IONIZATION MASS SPECTROMETRY ABOUT A POSSIBILITY OF THE MATURATION AGING EVALUATION

長谷川, 貴昭  ,  HASEGAWA, Takaaki

(56) 2015-03-24 , 法政大学大学院理工学・工学研究科
ISSN:2187-9923
NCID:AA12677220
Description
Many people know barrel storage to cause a phenomenon as maturation aging in whiskey .But many actions brought by maturation aging aren't clear yet. Liquid ionization mass spectrometry (LPI-MS) is useful to study hydrogen-bonded clusters at the liquid surface and in a gas phase at atmospheric pressure. It's analyzed using LPI-MS what kind of change maturation aging gave to a cluster in the whiskey. Both molecular numbers of ethanol and water in the clusters in the whiskey with long maturation aging tended to be increasing.
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http://repo.lib.hosei.ac.jp/bitstream/10114/10725/1/13R2124.pdf

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