@article{Torres_Aguiar_Batiz_Hernández_1979, title={Aging of Rum in a Hot Chamber}, volume={63}, url={https://revistas.upr.edu/index.php/jaupr/article/view/10311}, DOI={10.46429/jaupr.v63i1.10311}, abstractNote={An 18-week prelimmary experiment demonstrated that during the aging of the rum the production of tannins, acids, esters, acetal, and acetaldehyde was accelerated at 115° F, 70% relative humidity-controlled chamber, as compared to that in average environmental conditions of 88° F and 55% relative humidity. Total volume, water and alcohol losses were higher in the hot chamber. A 110° barreling proof showed better results than 140° P in both chambers. Rum tasters did not report significant differences in preference among either the experimental samples or between them and the commercial rum used as reference sample.}, number={1}, journal={The Journal of Agriculture of the University of Puerto Rico}, author={Torres, Calixta S. and Aguiar, Juan L. and Batiz, Heriberto and Hernández, Iván}, year={1979}, month={Jan.}, pages={64–77} }