Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development

Marčiulionytė, Rūtelė; Johnston, Colin I.; Maskell, Dawn Louise; Mayo, Jack; Robertson, David; Griggs, D. T.; Holmes, Calum P.

doi:10.1080/03610470.2022.2034133

Cited by 6 publications

(4 citation statements)

References 35 publications

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“…This occurs by letting the barley germinate and then drying (kilning) it to guarantee a stable product (Bathgate 2016 , Mosher and Trantham 2017 ). The final malt specifications are important for production efficiency, processability, spirit quality, flavour, and yeast performance (Bringhurst and Brosnan 2014 , Bringhurst 2015 , Marčiulionytė et al 2022 ). The malt is mashed with hot water to further break down starch via malt-derived enzymes.…”

Section: An Overview Of Scotch Malt Whisky Productionmentioning

confidence: 99%

The potential for Scotch Malt Whisky flavour diversification by yeast

Daute,

Jack,

Walker

2024

FEMS Yeast Research

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Scotch Whisky, a product of high importance to Scotland, has gained global approval for its distinctive qualities derived from the traditional production process which is defined in law. However, ongoing research continuously enhances Scotch Whisky production and is fostering a diversification of flavour profiles. To be classified as Scotch Whisky, the final spirit needs to retain the aroma and taste of “Scotch”. While each production step contributes significantly to whisky flavour—from malt preparation and mashing to fermentation, distillation, and maturation—the impact of yeast during fermentation is crucially important. Not only does the yeast convert the sugar to alcohol, it also produces important volatile compounds, for example esters and higher alcohols, that contribute to the final flavour profile of whisky. The yeast chosen for whisky fermentations can significantly influence whisky flavour, so the yeast strain employed is of high importance. This review explores the role of yeast in Scotch Whisky production and its influence on flavour diversification. Furthermore, an extensive examination of non-conventional yeasts employed in brewing and winemaking is undertaken to assess their potential suitability for adoption as Scotch Whisky yeast strains, followed by a review of methods for evaluating new yeast strains.

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Section: An Overview Of Scotch Malt Whisky Productionmentioning

confidence: 99%

The potential for Scotch Malt Whisky flavour diversification by yeast

Daute,

Jack,

Walker

2024

FEMS Yeast Research

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“…The resulting reaction produces an N-substituted glycosylamine, also named a Schiff base due to its carbon-to-nitrogen double bond. This unstable Schiff base isomerises by undergoing an Amadori rearrangement, giving a ketosamine with the double bond between a carbon and an oxygen [35,36]. The ketosamine can then react in a number of ways to produce different products, which can further react to give a wide range of flavor compounds (congeners).…”

Section: Malting Barleymentioning

confidence: 99%

“…Other potentially important congeners, such as pyrazines, pyrroles, pyridines, and furans, also develop from MR during this stage [44]. The importance of roasting the malt was demonstrated by Marčiulionyt ė et al, who generated pyrazines (2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, and 2-ethylpyrazine) and furans (furfural, 5-methylfurfural, and 5-hydroxymethylfurfural) in the distillate by incorporating 30 g of milled roasted malt at >150 • C along with 70 g of unroasted milled malt prior to mashing [36].…”

Section: Malting Barleymentioning

confidence: 99%

Sources of Volatile Aromatic Congeners in Whiskey

2023

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Whiskey’s complex and diverse flavor stems from a range of reactions that create congeners that are primarily dependent upon the cereal source/mash bill and each stage of the process: malting, mashing, fermentation, distillation, and cask maturation. Therefore, in theory, the congener profile of a whiskey is a summation of its ingredients and the specific parameters of each stage of the manufacturing process. Congener profiles have been used as biomarkers for quality and authentication; however, to date, insufficient information has been published in relation to the extensive profiling of congeners associated with specific whiskey styles/types or the intra-and inter-variability within brands, especially in an Irish context due to the recent rapid expansion of the industry. As the ability to extract and identify congeners has progressed appreciably in recent years due to advances in extraction, chromatographic, and chemometric techniques, it is imperative that research is undertaken to gain a better understanding of the impact of specific congeners not only in relation to quality but also as biomarkers for authentication.

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“…For example, small-scale fermentations have been used to determine the influence of new yeast strains on alcohol yield and flavour [27]. Another example has been to investigate the influence of different malts [32]. In these experimental studies, the wash is double-distilled to assess the flavour characteristics of the new make spirit as a standard practice in the industry [33].…”

Section: Introductionmentioning

confidence: 99%

From Fermented Wash to New Make Spirit: Assessing the Evolution of Flavour Characteristics of Scotch Whisky Using Lab-Scale Process Simulations

et al. 2023

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New product development for distilled spirits frequently involves experimental trials at the laboratory scale that attempt to replicate industrial-scale production processes. This process is time-consuming and limits the number of samples that can be analysed. The aim of the present study was to conduct laboratory-scale Scotch malt whisky production experiments to determine if samples taken from earlier in the production process, that is, directly after fermentation (wash stage) or after a single distillation (low wines stage), showed similar analytical differentiation compared to samples of fresh distillates (new make spirits). Napping, a rapid sensory method, was used to assess the impact on flavour characteristics while solid-phase microextraction (SPME) gas chromatography–mass spectrometry (GC–MS) was used to analyse volatile flavour congeners. Hierarchical Multiple Factor Analysis was used to compare the product maps from samples taken at each whisky production stage and revealed a pattern of differences across the samples that could be tracked through the process. Although the flavour descriptors and volatile congeners composition changed at each stage, there were only marginal changes in the differentiation between samples, resulting in the same sample groups being found in all analyses. RV coefficients >0.90 for all analytical comparisons and >0.74 overall showed that all product maps were highly similar to each other and showed the same overall differentiation between samples. These results indicate that the analysis of fermented malt whisky wash may provide sufficient information to proceed to larger-scale industry trials, saving time and allowing a greater number of parameters to be explored.

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Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development

Cited by 6 publications

References 35 publications

The potential for Scotch Malt Whisky flavour diversification by yeast

The potential for Scotch Malt Whisky flavour diversification by yeast

Sources of Volatile Aromatic Congeners in Whiskey

From Fermented Wash to New Make Spirit: Assessing the Evolution of Flavour Characteristics of Scotch Whisky Using Lab-Scale Process Simulations

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