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Spirits Related Content

Aroma Study of Whisky

The production of whisky requires maturation in wooden casks for the full development of the finished product’s character. Subtle differences in the casks’ conditioning can produce quite different flavors and aromas that require skillful blending to achieve a consistent product. The PerkinElmer Turb ...

Field-portable GC/MS to identify adulterated spirits

Method Development for Identification of Adulterated Spirits using Field Portable GC/MS

Learn how to detect whisky and spirits adulteration using a field-portable GC/MS through this note.

HPLC with FL detection phenol analysis in whisky

Analysis of Phenols in Whisky by HPLC with FL Detection

Phenolic compounds contribute bitterness and smokiness to a whisky’s flavor. This work has demonstrates the applicability of this method for the effective analysis of phenols using a PerkinElmer Altus HPLC System with FL detection. The results exhibited very good retention time repeatability as well ...

Comparison of Molecular Spectroscopic Techniques Applied to Whisky Analysis

For Whisky authenticity, a number of molecular spectroscopy techniques have been launched, each promising to assist in the detection of counterfeiting. This white paper investigates the potential of molecular spectroscopy for screening a number of whisky authenticity problems and recommend suitable ...