The Identification of Distilled Alcoholic Beverages

Lisle, D. B.; Richards, C. P.; Wardleworth, D. F.

doi:10.1002/j.2050-0416.1978.tb03845.x

Cited by 34 publications

(17 citation statements)

References 4 publications

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“…Replacing wheat by maize (corn) in grain whisky fermentations has been shown to elevate resulting methanol concentrations up to 25 g/100 litres absolute alcohol. Distilled spirits fermented from grape and fruits tend to have much higher methanol concentrations 24,41 . It should be noted that the flavouring materials that can be added to Canadian Whiskies sold in various countries out with the EU may contain alcohol from a non-cereal source that influences the methanol level.…”

Section: The Analytical Fingerprint Of Irish Bourbon and Canadian Whmentioning

confidence: 99%

“…alcoholic strength Fermentation from non-cereal sources results in different concentrations of certain congeners. For example, distilled spirits fermented from cane sugar and molasses yield consistently low methanol concentrations, while spirits fermented from grape and fruit can result in methanol concentrations that generally exceed 35 g/100 litres absolute alcohol 24,41 .…”

Section: Key Analytical Features Of Scotch Whiskymentioning

confidence: 99%

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Analytical Strategies to Confirm the Generic Authenticity of Scotch Whisky

Aylott

MacKenzie

2010

Journal of the Institute of Brewing

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The authenticity of a specific brand of Scotch whisky may be confirmed by comparing analytical data for suspect samples with reference to analytical ranges for the genuine brand. Wider generic authenticity issues exist when a product purports to be Scotch whisky when it has not been produced in Scotland in accordance with the legal definition of Scotch whisky. When such cases reach litigation, courts may ask chemists to analyse suspect products and draw conclusions on authenticity. This paper presents analytical profiles generated from a survey of Malt, Grain and Blended Scotch whiskies and compares the results with whiskies of other origins and examples of a diverse range of suspect products purporting to be Scotch whisky. The concentrations and ratios of concentrations of the major volatile compounds (or congeners), particularly methanol, n‐propanol, isobutanol and 2‐ and 3‐methyl butanol, were found to be important factors in the authenticity decision‐making process. In addition, the absence of known Scotch whisky congeners, the presence of compounds known to be absent from genuine whisky and abnormal maturation congener profiles all contributed to the decision process. From this review of genuine analytical profiles, an experimental protocol for determining the authenticity of Scotch whisky is proposed.

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Section: The Analytical Fingerprint Of Irish Bourbon and Canadian Whmentioning

confidence: 99%

Section: Key Analytical Features Of Scotch Whiskymentioning

confidence: 99%

Analytical Strategies to Confirm the Generic Authenticity of Scotch Whisky

Aylott

MacKenzie

2010

Journal of the Institute of Brewing

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“…5) Moreover, total body clearance of SQV after intravenous administration alone to the Day 14 rats increased slightly by 30% as compared to the NT rats. 5) Although most alcoholic beverages contain 0.13 to 0.5% isopentanols that inhibit CYP3A, 6) it has been well known that the greater part of constituent of alcohol beverages, ethanol, induces mainly CYP2E1. Since SQV is one of PIs to be used for HAART therapy and is mainly metabolized via CYP3A4, 7) a room to clarify the reason that ethanol decreases the bioavailability of SQV after oral administration has been remained.…”

mentioning

confidence: 99%

Evaluation of Factors to Decrease Plasma Concentration of an HIV Protease Inhibitor, Saquinavir in Ethanol-Treated Rats

Shibata

Kageyama

Kimura

et al. 2004

Biological & Pharmaceutical Bulletin

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The mid-1990s, HIV protease inhibitors (PIs) have been largely responsible for recent successful results in the treatment of HIV infected patients.1) A combination use of two kinds of reverse transcriptase inhibitors and an HIV protease inhibitor, highly active anti-retrovial therapy (HAART), has been found to be a better therapy than either drug alone in reducing HIV RNA levels and increasing CD4 cell counts. 2)On the other hand, a systematic review about alcohol use and HIV pharmacotherapy by Kresina et al. reported that alcohol consumption by persons infected with HIV is one of important medical management issues, because alcohol consumption is a risk factor for poor medication adherence and can modify liver drug metabolism.3) They also concluded that research areas that are of particular importance for HIV therapy is clarifying the relationships and interactions among alcohol metabolism, HIV drug metabolism and pharmacogenetics.3) However, there had been no study on pharmacokinetic interaction between alcohol and HIV drugs.In our previous reports, 4,5) we recognized that bioavailability of saquinavir (SQV), a potent protease inhibitor, after oral administration was retarded during alcohol consumption both in HIV-infected patients and ethanol-treated rats. The bioavailability of SQV after oral administration alone to rats treated with 15% ethanol solution for 14 d (Day 14 rats) decreased significantly by 51% as compared to non treated (NT) rats. 5) Moreover, total body clearance of SQV after intravenous administration alone to the Day 14 rats increased slightly by 30% as compared to the NT rats. 5) Although most alcoholic beverages contain 0.13 to 0.5% isopentanols that inhibit CYP3A, 6) it has been well known that the greater part of constituent of alcohol beverages, ethanol, induces mainly CYP2E1. Since SQV is one of PIs to be used for HAART therapy and is mainly metabolized via CYP3A4, 7) a room to clarify the reason that ethanol decreases the bioavailability of SQV after oral administration has been remained. In this study, to solve this contradiction that we observed in both clinical practice and ethanol-treated rats, the factors to decrease the bioavailability of SQV during ethanol consumption were evaluated. Where, we focused on the metabolism of SQV via CYP enzymes, the efflux pump; P-glycoprotein (Pgp) and the phase II metabolism in ethanol-treated rats. MATERIALS AND METHODSChemicals SQV was kindly supplied by HoffmanLaRoche Inc. (Nutley, NJ, U.S.A.). Rhodamine 123 (Rho123), ketoconazole (KCZ), cyclosporin A (CsA), Glucose-6-phosphate (G6P), G6P dehydrogenase (G6PDH) and nicotineamide adenosine dinucleotide phosphate (NADP) were obtained from Sigma Chemicals (St. Louis, MO, U.S.A.). Testosterone, 1-naphtol, 4-methylumbelliferone (4-MU) and 1-chloro-2,4-dinitrobenzene (CDNB) were purchased from Nacalai tesque (Kyoto, Japan). Ethanol and all other reagents used were of analytical grade and were used without further purification.Preparation of Ethanol-Treated Rats Male Wistar rats of about 8-9 weeks ol...

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Section: Major Volatile Congeners and Estersmentioning

confidence: 82%

“…This analysis provided a 'fingerprint' for the whisky that matched the currently expected higher alcohol profile of a Scotch malt whisky 2,14,20 . In particular, the summed concentrations of the amyl alcohols (at 110.3 ± 1.3 g/100 L AA) indicative of pot still distillation, placed this whisky at the lower end of the range for these congeners measured in Scotch malt whisky surveys reported previously 2,14,20 . Furfural (Table I), another indicator of pot still distillation 2 , had a concentration of 2.9 ± 0.0 g/100 L AA, close to the average furfural concentration reported for currently produced malt whisky, while malt whisky blended with grain whisky is reported to have a significantly lower furfural concentration 2,18 .…”

Section: Major Volatile Congeners and Estersmentioning

confidence: 82%

Sensory and Chemical Analysis of ‘Shackleton's’ Mackinlay Scotch Whisky

Pryde¹,

Conner

Jack

et al. 2011

Journal of the Institute of Brewing

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Three cases of Mackinlay's Rare Highland Malt whisky were excavated from the ice under Sir Ernest Shackleton's 1907 expedition base camp hut at Cape Royds in Antarctica in January 2010. The majority of the bottles were in a pristine state of preservation and three were returned to Scotland in January 2011 for the first sensory and organoleptic analysis of a Scotch malt whisky distilled in the late 1890s. Sensory analysis and the higher alcohol and maturation congener profiles describe a lightly peated malt whisky matured in American white oak sherry or wine casks. Analysis of process related compounds together with combined gas chromatography (GC) mass spectrometry and GC‐olfactometry analysis of fermentation related congeners show a distinctly ‘modern’ style of malt whisky. While Scotch malt whisky at the end of the 19th century was generally regarded as heavily peated and harsh in character, Charles Mackinlay & Co. Distillers were producing a malt whisky with an altogether more subtle character at their Glen Mhor distillery near Inverness. The sensory and chemical analysis of this unique whisky artefact significantly changes our understanding of the quality and character of Scotch malt whisky produced by our distilling forefathers.

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The Identification of Distilled Alcoholic Beverages

Abstract: Cluster analysis has been used to relate the composition of spirits to their identity as rums, whiskies and brandies and to their geographical origin. Some rules for identification within limited ranges of analytical results have been developed.

Cited by 34 publications

References 4 publications

Analytical Strategies to Confirm the Generic Authenticity of Scotch Whisky

Analytical Strategies to Confirm the Generic Authenticity of Scotch Whisky

Evaluation of Factors to Decrease Plasma Concentration of an HIV Protease Inhibitor, Saquinavir in Ethanol-Treated Rats

Sensory and Chemical Analysis of ‘Shackleton's’ Mackinlay Scotch Whisky

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