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A combination of static and dynamic headspace analysis is described for routine profiling of both abundant and trace compounds in alcoholic beverages containing dry extract.
Alchemists in days of yore relentlessly sought for the philosopher’s stone and for the fountain of youth. Though alchemists were maybe not always successful in their quests, the Celts certainly discovered the “water of life”, which in Gaelic language is called “whiskey”. It has been said about whiskey that among drinks it is the tastiest, among medicines the most useful and among foods the most pleasant.