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High Intensity Ultrasound Assisted Extraction Of Oak Compounds For Accelerated Aging Of Wines And Whiskies, Lindsay Elizabeth Rogerson
High Intensity Ultrasound Assisted Extraction Of Oak Compounds For Accelerated Aging Of Wines And Whiskies, Lindsay Elizabeth Rogerson
Masters Theses
Aging of wines and whiskies in oak barrels is a timely and expensive process which could be reduced by acceleration. The purpose of this study is to identify if the use of high intensity ultrasound (HIUS) assisted extraction as an alternative, accelerated aging method could be utilized in the production of an oak extract to be used in wine and whiskies. HIUS will also be compared to reflux and room-temperature control extraction treatments as other accelerated aging methods. Secondary objectives of this study were to compare the heat treatment of charred and toasted staves donated by an anonymous donor, their …