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- W2322491965 abstract "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-year 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." @default.
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- W2322491965 date "2007-01-01" @default.
- W2322491965 modified "2023-10-18" @default.
- W2322491965 title "Determination of the hydration number of electrolyzed distilled spirits" @default.
- W2322491965 doi "https://doi.org/10.6013/jbrewsocjapan1988.102.225" @default.
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