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While cysteinylated (Cys‐) and glutathionylated (G‐) precursors of 3‐sulfanylhexanol (3SHol) and 3‐sulfanylpentanol (3SPol) appear to be ubiquitous in hop varieties, no data are available on precursors of their seven‐carbon analogue 3‐sulfanylheptanol (3SHptol), although the free form has been...
The dilution of whiskey with water can lead to the formation of unwanted haze which is exacerbated at lower temperatures. This phenomenon is well known in the whiskey industry, and it is normal practice to use cold filtration to produce a clear product as well as improve product stability....
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