Relationship Between ACIDS, Esters, and Solids During the Aging of Whisky

Brockmann, M. C.

doi:10.1093/jaoac/33.1.127

Cited by 3 publications

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“…The distillates develop a new, pleasing aroma and flavor and chemical analysis reveals a change in composition. During the aging of whiskey and brandy distillates, color is acquired and esters, aldehydes, furfural, tannins, and dissolved solids increase in concentration (4,5,20,21,36,37). These changes cannot be duplicated by storage in glass.…”

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confidence: 99%

“…These changes cannot be duplicated by storage in glass. There are several possibilities to account for the changes that occur during maturation-e.g., chemical interactions between the distillate and the (charred) wood, chemical interactions among the constituents of the distillate, and physical extraction of barrel constituents (4,21). It is now generally accepted that the maturation process is due to a combination of chemical interaction and extraction.…”

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confidence: 99%

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Aromatic congener formation in maturation of alcoholic distillates

Baldwin¹,

Black²,

Andreasen³

et al. 1967

J. Agric. Food Chem.

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Vanillin, syringaldehyde, coniferaldehyde, sinapaldehyde, scopoletin, and ethanol lignin were found in both whiskey and neutral spirits aged in various types of white oak cooperage. Data obtained indicate that the mode of development of these congeners is similar for both whiskey and spirits, the amount formed depending upon the type of cooperage used and proof of distillate being aged. Experimental evidence was obtained which supports that from the literature in indicating that these aromatic congeners can arise from chemical reaction between the ethanol and components of the oak wood (charred or uncharred)-i.e., lignin-under the acidic conditions (pH 4 to 5) imposed by the barrel. The concentrations of other congener groups formed in both types of alcoholic products stored for 18 months in new charred barrels were similar.

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confidence: 99%

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confidence: 99%

Aromatic congener formation in maturation of alcoholic distillates

Baldwin¹,

Black²,

Andreasen³

et al. 1967

J. Agric. Food Chem.

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“…5 The complex chemical composition of whisky has also been investigated, e.g. organic acids and esters, 6,7 mineral content, 8 phenolics 9 and lactones 10 and characteristic low molecular weight fusel alcohols and derived compounds. 11,12 Various attempts have also been made to develop methods for analysis and quality control of different types of whisky.…”

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Electrospray ionization mass spectrometry fingerprinting of whisky: immediate proof of origin and authenticity

Møller

Catharino

Eberlin

2005

Analyst

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Authentic samples of whisky produced in Scotland and USA and counterfeit whisky samples commercialized in Brazil have been directly submitted to electrospray ionization mass spectrometry (ESI-MS) analysis in both the negative and positive ion modes to assess the potential of this technique for simple and rapid quality control and proof of authenticity of whisky samples. ESI in the negative ion mode yields the most characteristic whisky fingerprinting mass spectra in just a few seconds by direct infusion of the samples, detecting the most polar or acidic components of each sample in their deprotonated anionic forms. No pre-treatment of the sample, such as extraction or derivatization or even dilution, is required. The analysis of the ESI(-)-MS data both by simple visual inspection but more particularly by chemometric data treatment enables separation of the whisky samples into three unequivocally distinct groups: Scotch, American and counterfeit whisky, whereas single malt and blended Scotch whiskies are also distinguished to some extent. As indicated by ESI-MS/MS analysis, the diagnostic anions are simple sugars, disaccharides and phenolic compounds. Direct infusion ESI-MS therefore provides immediate chemical fingerprinting of whisky samples for type, origin and quality control, as demonstrated herein for American, Scottish and counterfeit samples, whereas ESI-MS/MS analysis of diagnostic ions adds a second dimension of fingerprinting characterization when improved selectivity is desired.

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“…The aging process is terminated with the withdrawal of the spirits from the barrel. The distillate undergoes definite organoleptic and chemical changes which characterize rum and affect its quality (2,3,4,6,9) .…”

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Aging of Rum in a Hot Chamber

Torres¹,

Aguiar²,

Batiz³

et al. 1969

JAUPR

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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.

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Relationship Between ACIDS, Esters, and Solids During the Aging of Whisky

Cited by 3 publications

References 0 publications

Aromatic congener formation in maturation of alcoholic distillates

Aromatic congener formation in maturation of alcoholic distillates

Electrospray ionization mass spectrometry fingerprinting of whisky: immediate proof of origin and authenticity

Aging of Rum in a Hot Chamber

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