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The 3S,4S isomer, commonly known as whisky lactone or quercus lactone is an important ingredient in the aroma of whiskey (where it was first identified by Suomalainen and Nykänen in 1970) and other alcoholic beverages that have been aged in oak barrels.
Acid-free paper is paper that, if infused in water, yields a neutral or basic pH (7 or slightly greater). It can be made from any cellulose fiber as long as the active acid pulp is eliminated during processing. It is also lignin- and sulfur-free. [1] Acid-free paper addresses the problem of preserving documents and preserving artwork for long ...
The ratio of sugars, acids and phenolics to water is a key determination of how well a wine can age. The less water in the grapes prior to harvest, the more likely the resulting wine will have some aging potential. Grape variety, climate, vintage and viticultural practice come into play here.
Colheita port is a single-vintage tawny port [15] [16] aged for at least seven years, with the vintage year on the bottle instead of a category of age (10, 20, etc.). Colheita port should not be confused with a vintage port: a vintage port will spend only about 18 months in barrels after harvest and will continue to mature in bottles, but a ...
A barrel-aged beer is a beer that has been aged for a period of time in a wooden barrel. Typically, these barrels once housed bourbon, whisky, wine, or, to a lesser extent, brandy, sherry, or port. [1] [2] There is a particular tradition of barrel ageing beer in Belgium, notably of lambic beers. [3]
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Parallel to the degradation under the influence of water, the cellulose chains react with oxygen, also cutting the chains. [5] The lignin in the paper is also oxidized, which yellows the paper. The gradual and eventually complete deterioration of the paper as the cellulose chains disintegrate is known as " slow fire ".
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