Enhanced TDS
Identification & Functionality
- Tilley Product Number
- Food Ingredients Functions
- Technologies
- Product Families
Properties
- Physical Form
- Soluble In
- Taste
- Scotch whisky
- Odor
- Scotch whisky
- Typical Properties
Value Units Test Method / Conditions Pesticide Residue 0 - - - Microbiological Values
Value Units Test Method / Conditions Total Bacteria Count 0 - - Yeast and Mold Count 0 - - - Specifications
Value Units Test Method / Conditions Residual Sugar Content 0.2 - 0.4 g/l - Alcoholic Strength 64 - 68 % v/v - Methyl Alcohol Content 5 - 10 g/100lalc - Aldehydes Content 5 - 15 g/100lalc - Furfural Content max. 10 g/100lalc - Ester Content 10 - 50 g/100lalc - Propyl Alcohol Content 15 - 80 g/100lalc - Isobutyl Alcohol Content 20 g/100lalc - 2 Methyl Butanol Content 10 - 65 g/100lalc - 3 Methol Butanol Content 30 - 110 g/100lalc - - Heavy Metals
Value Units Test Method / Conditions Arsenic Content max. 0.01 ppm -