The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1934-05-05
Todays Science
BY DAVID DIETZ

TOW to hasten the aging of whisky is the biggest
II problem which the d~istillerS have put up to
the chemist, DR.. Foster D. Smell of Brooklyn, N. Y,
told the American Chemical Society at its eighty
seventh meeting now in progress in st. Petersburg,
Fla.
DR.. Smell. in a paper prepared Jointly with j.
Mitchell Fain, also Of Brooklyn, said that there are
four principal methods OF Fastening the maturity OF
WHISTLES. They are the use of ultraviolet rays,
electrolysis, oxygen or ozone. and heated c~atalysts.
The repeal of prohibition has created a demand
for aged liquor which is greater than the supply.
Hence the demand for artificial methods of aging,
DR.. Smell explained.
During the aging process the constituents of
alcoholic spirits undergo chemical change" he con-
tinued. "A study Of the changes taking place in
whisky stored in wood over a period of eight years
revealed important relations between the acid, ester,
color and solid content Of a properly aged whisky.
These characteristics serve to differentiate it from
artificial mixtures and from young spirits.
In the aging process the acids at first form more
rapidly than the eSterS. Later the eSterS form more
rapidly so that by the end Of the fourth year they
are present in the same amounts as are the acids.
This equilibrium is maintained. The amounts Of
higher alcohols increase in the natured whisky in
proportion to the alcoholic concentration"
THE slightly oily appearance of a matured whisky
L is due to material extracted from the charred
container, DR.. Smell continued.
This appearance is, of course, lacking in whis-
kies which have been aged in uncharred wood" he
said. The improvement in flavor of WHISTLES in
charred containers. after the fourth year, is at
tributable largely TO concentration rather than to
the formation Of new components.'
The first method Of artilcially aging whisky is
by the use Of oxygen or ozone, he says. A variety Of
processes. some of them resembling the process by
which soda water is made with carbon dioXide. are
being tried.
The second method is by the use of ultra violet
light. the liquor passing in a spray over a quartz
tube containing an ultraviolet lamp.
In the third method. an electric current is passed
through the liquor. The fourth method consists in
having the liquor flow over certain chemical cata-
lySts. usually metallic oxides, which speed up chem
ical reactions.
A MOTHER session OF the convention of the
IA American Chemical Society. discussing chem
iCal problems involved in the fruit industry, was
told that fruit juices properly extracted and placed
in milk bottles would retain its fresh natural taste
for from five days to several weeks and that the dis
tribution OF fruit juice from milk wagons is prac-
teal in some parts Of the nation.
The meeting was chiefly interested in the mar
keting Of Uncle Sans s150.0O0O00 citrus fruit crop.
J. II. Toulouse, representing the American Bottlers
Of Carbonated Beverages. advised manufacturers to
study regional preferences in marketing carbonated
drinks. New England likes acid drinks and the south
likes them sweet. he said. The middle west has a
taste which is midway between that Of New Eng
land and the south.
He also cautioned manufacturers to standardize
the favors Of their drinks so that the buyer would
come to know what to expect.
A. F. Camp and A. 1. Stahl, both Of the Florida
agricultural experiment station, said that orange
juice could be kept from five DAYS to several weeks
when placed under refrigeration.