THIS SECTION IS FOR NEWS AND INTERESTING STORIES RELATED TO FOOD, NUTRITION AND FOOD PROCESSING. THEY ARE NOT NECESSARILY RELATED TO KOSHER BUT MAY BE OF INTEREST TO THE KOSHER CONSUMER, MANUFACTURER OR MASHGIACH.
The following news is from the Beverage Daily on September 13, 2013.
Researchers at University of California, Davis have developed chemical fingerprints for 60 US whiskeys. The chemical signatures reflect grains, barrels, aging and other factors involved in distilling. This can help discourage and detect fake products. The compounds important in differentiating between whiskeys are oak-related polyphenols, fatty acids and flavnoid glycosides.
The information posted is from secondary sources. We cannot take responsibility for the accuracy of the information. |
Comments to webmaster@kashrut.com
© Copyright 2024 Scharf Associates |
|