TECHNOLOGY FOR ACCELERATED AGEING OF WHISKY DISTILLATES

SKU0080

DESCRIPTION

The technology involves carrying out the process of extraction of whisky distillates with the use of ultrasound and determining the optimal parameters of impact on the distillate to obtain a finished product on the physicochemical and organoleptic properties similar to whisky aged in the traditional way.

CHARACTERISTICS

volume of the experimental setup 5 l
power 1000 VA
frequency of ultrasonic vibrations, kHz 20±2

APPLICATION AREAS

Food industry
Chemical industry
Cosmetic industry
Forest chemicals industry
Pharmaceutical industry