Distillation Theory

Miller, Gregory H.

doi:10.1007/978-3-030-13732-8_7

Cited by 5 publications

(12 citation statements)

References 14 publications

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“…During fermentation, yeast converts sugars into ethanol and carbon dioxide, but is also involved in the formation of sulfur compounds. Miller summarized the sulfur compounds found in wort and whisky as follows: three alkyl sulfides, DMS, DMDS and DMTS; three thiols, sulfane, methanethiol and ethanethiol [ 29 ] (p171); five methylthio derivatives, such as 3-methylsulfanylpropane-1-ol (3-(methylthio) propanol, MTP); and seven thiophene derivatives, including thiophene, 2-methylthiolan-3-one, 2-methylthiophene, benzothiophene, benzothiazole, and 2-methyl-3-(methyldisulfanyl)furan (methyl-(2-methyl-3-furyl) disulfide, MMFDS) ( Table 2 and Figure 2 ).…”

Section: Formation and Removal Of Sulfur Compounds In The Whisky Prod...mentioning

confidence: 99%

“…Distillation is reported to cause both the formation of sulfur volatiles and a decrease in sulfur levels, leading Miller to suggest that it might be necessary to integrate the two theories and propose new mechanisms [ 29 ] (p. 172). Based on their experience, distillers believe that copper removes sulfur compounds, as mentioned above; thus, a decrease in levels might be considered to occur during whisky production.…”

Section: Formation and Removal Of Sulfur Compounds In The Whisky Prod...mentioning

confidence: 99%

“…They defined intensities in two or three concentrations of reference compounds for various attributes and applied them to a terroir of corn new-make whiskeys. As Miller pointed out, these might represent a starting point for a scientific description of American whiskey [ 29 ] (p. 57), and it is expected that the attributes of American whisky will be categorized systematically in the future.…”

Section: Sensory Evaluation and Its Contribution To Qualitymentioning

confidence: 99%

“…In this regard, treatment with activated carbon or charcoal is well known as a downstream solution (pp. 309–310), [ 29 , 78 , 79 , 80 ]. This treatment seems to be a non-selective reaction and removes both desirable and unpleasant components in alcoholic beverages.…”

Section: Control Of Sulfur Compounds In Whiskymentioning

confidence: 99%

“…Since then, other researchers produced revised flavor wheels [ 27 , 28 ] including reference compounds to provide systematic knowledge and understanding for quality and process, and to facilitate communication among blenders, distillers, and researchers toward the improvement of production processes. Therefore, these latter wheels might be regarded as professionally oriented ones, while those for American whiskey are likely to be consumer-oriented and proposed by distributors and distillers [ 29 ] (pp. 56–58).…”

Section: Introductionmentioning

confidence: 99%

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A Narrative Review of Sulfur Compounds in Whisk(e)y

Wanikawa¹,

Sugimoto²

2022

Molecules

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The production process of whisky consists of malting, mashing, fermentation, distillation and maturation. Sulfur volatile compounds generated during this process have long attracted interest because they influence quality in general. More than forty compounds have been reported: they are formed during malting, fermentation, and distillation, but some may decrease in concentration during distillation and maturation. In sensory analysis, sulfur characteristics are described as sulfury, meaty, cereal, feinty, and vegetable, among others. Their contribution to overall quality depends on their concentration, with a positive contribution at low levels, but a negative contribution at high levels. Chemical analyses of sulfur volatiles have been developed by using sulfur-selective detectors and multi-dimensional gas chromatography to overcome the numerous interferences from the matrix. Formation pathways, thresholds, and contribution have not been elucidated completely; therefore, methods for integrating diverse data and knowledge, as well as novel technical innovations, will be needed to control sulfur volatiles in the future.

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Section: Formation and Removal Of Sulfur Compounds In The Whisky Prod...mentioning

confidence: 99%

Section: Formation and Removal Of Sulfur Compounds In The Whisky Prod...mentioning

confidence: 99%

Section: Sensory Evaluation and Its Contribution To Qualitymentioning

confidence: 99%

Section: Control Of Sulfur Compounds In Whiskymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A Narrative Review of Sulfur Compounds in Whisk(e)y

Wanikawa¹,

Sugimoto²

2022

Molecules

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Breeding cereal rye (Secale cereale) for quality traits

et al. 2023

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Cereal rye (Secale cereale) is a multi‐purpose crop, harvested for grain (for food, feed, and other products) as well as used as a forage or cover crop. The functionality of rye across these spheres is due to its abiotic and biotic stress tolerance and unique phytochemical composition. In this review, we focus on the current state and prospects of breeding rye for quality traits, where we define quality traits as grain, feed, or forage quality. Rye grain for human consumption has numerous healthful compounds, notably high dietary fiber content in grain and unique flavors that contribute to the signature properties of rye baked products and distilled spirits. As a forage, rye is useful in marginal environments and has high quality, including high crude protein, and is thus valuable for livestock production. While yield remains a major focus of breeding efforts, due to recent improvements in rye genomic and phenotypic resources, there are now opportunities for increased attention on breeding high‐quality ryes for multiple end uses. Through genetic improvement of quality traits, cereal rye has the potential to expand and serve multiple markets as a climate‐resilient crop.

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The Metabolic and Antioxidant Activity Profiles of Aged Greek Grape Marc Spirits

Fotakis,

Andreou,

Christodouleas

et al. 2024

Foods

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In the last decade, “expressions” of grape marc spirits aged in wooden barrels of characteristic amber color and complex sensory attributes have been introduced. Yet studies on constituents migrating from the barrel to the beverage are scarce, and their metabolic profile remains unexplored. Furthermore, the literature on the assessment of their antioxidant activity is limited. NMR metabolomics and spectrophotometry have been implemented in 38 samples to elucidate the impact of the aging procedure on the metabolites’ composition and establish whether these beverages exhibit antioxidant activity. Provenance was related to fusel alcohols, esters, acetaldehyde, methanol, saccharides, and 2-phenylethanol, while ethyl acetate and ethyl lactate contributed to discriminating samples of the same winery. Identified metabolites such as vanillin, syringaldehyde, and sinapaldehyde were related to the aging procedure. The maturation in the barrel was also associated with an increase in xylose, glucose, fructose, and arabinose. The antioxidant potential of the aged Greek grape marc spirits resulting from their maturation in oak barrels was highlighted. The metabolic profiling and antioxidant potential of aged Greek grape marc spirits were assessed for the first time. Finally, the enrichment of the aromatic region was noted with the presence of metabolites with a furanic and phenolic ring derived, respectively, from the polysaccharides’ degradation or the thermal decomposition of lignin.

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Distillation Theory

Cited by 5 publications

References 14 publications

A Narrative Review of Sulfur Compounds in Whisk(e)y

A Narrative Review of Sulfur Compounds in Whisk(e)y

Breeding cereal rye (Secale cereale) for quality traits

The Metabolic and Antioxidant Activity Profiles of Aged Greek Grape Marc Spirits

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