The analysis and composition of potable spirits: determination of C3, C4 and C5 alcohols in whisky and brandy by direct gas chromatography

Abstract

The determination of the principal C₃ to C₅ alcohols in potable spirits by direct gas chromatography is discussed. Application of this method to 78 samples of various types of brandy and whisky gives results indicating that the total higher-alcohol content is not characteristic of the type of spirit, but that the proportions of the alcohols to each other fall into distinct ranges typical of the particular spirituous beverage.