Determination of the Congeners Produced from Ethanol During Whisky Maturation

Reazin, George H.; Baldwin, Sidney; Scales, Harry.; Washington, Harold W; Andreasen, Arthur A

doi:10.1093/jaoac/59.4.770

Cited by 17 publications

(8 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The acetic acid proceed from the distillate, from the oxidation of ethanol via acetaldehyde and also from the oak wood, like the radioactive assay conducted by Reazin et al (1976) has been demonstrated. The acetic acid proceeds from the acetyl groups present in the wood xylans, an important group of wood hemicelluloses (Fengel & Wegener, 1989).…”

Section: Furanic Aldehydes and Acetic Acidmentioning

confidence: 88%

“…The evaporation that results in the decrease of ethanol strength and loss of volume of the brandies could result in a concentration effect as reported by Puech et al (1984). Other reactions like the oxidation of some acids with the formation of ketones (Watts & Butzke, 2003), alcohols oxidation (Reazin et al, 1976) acetalization (Puech et al, 1984) and the acid catalysed esterification and hydrolysis of the esters (Nykänen & Suomalainen, 1983) are also reported.…”

Section: Odorant Compounds From the Distillate -Alcohols Esters Termentioning

confidence: 99%

“…The acetic acid is present in the fresh distillate (Puech et al, 1984). Its content increases during the ageing process (Puech et al, 1984), as a result of acetaldehyde oxidation and of wood extraction (Nishimura et al, 1983;Reazin, Baldwin, Scales, Washington, & Andreasen, 1976).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Kinetics of odorant compounds in wine brandies aged in different systems

Caldeira

Santos²,

Ricardo-da-Silva

et al. 2016

Food Chemistry

View full text Add to dashboard Cite

The odorants compounds of aged wine brandies comprise compounds deriving from the wood, from the distillate and from the reactions that occur inside the barrel. The aim of this work was to study the kinetics of the odorant compounds of a wine brandy during two years of ageing in two ageing systems. The odorant compounds in the analysed brandies changed significantly over the time, but with different evolution patterns. The wood related compounds increased over time, with the highest increase in the first months of ageing. The kinetics of cis, trans-β-methyl-γ-octalactone, acetovanillone and of seven volatile phenols are established for the first time in brandies. Moreover, a significant effect of the ageing system was found on the kinetics of the wood related compounds. These results pointed out the interest of these compounds as a tool to discriminate different ageing technologies.

show abstract

Section: Furanic Aldehydes and Acetic Acidmentioning

confidence: 88%

Section: Odorant Compounds From the Distillate -Alcohols Esters Termentioning

confidence: 99%

See 1 more Smart Citation

Kinetics of odorant compounds in wine brandies aged in different systems

Caldeira

Santos²,

Ricardo-da-Silva

et al. 2016

Food Chemistry

View full text Add to dashboard Cite

show abstract

“…Oxidation of alcohols is a known pathway for increasing the contents of aldehydes during ageing of spirits (Reazin et al, 1976). Although oxidation can occur spontaneously, it is certainly accelerated by several adventitious microorganisms (Suomalainen, 1967;Amerine and Ough, 1980); the highest aldehyde levels are apparently attained when yeasts are well within their exponential growth phase (Radler, 1973).…”

Section: Aldehydesmentioning

confidence: 99%

Review: Steam distilled spirits from fermented grape pomace Revision: Bebidas destiladas obtenidas de la fermentación del orujo de uva

Silva

Macedo

Malcata

2000

Food sci. technol. int.

View full text Add to dashboard Cite

Grape pomace is the solid residue left after juice extraction from grapes, and represents in Mediterra nean countries the most important by-product of the winemaking industry. Steam distillation of fer mented grape pomace will eventually produce a spirit, designated as bagaceira in Portugal, orujo in Spain and grappa in Italy. This paper comprehensively reviews fundamental and applied aspects of the manufacture of these spirits, encompassing their composition as well as metabolic reactions and microbial ecology that determine such composition during fermentation. These spirits adhere to maxi mum levels of methanol (potential toxic compound) and 2-butanol (potential flavor defect) fixed by EC regulations. Available studies pertaining to bagaceira, orujo and grappa have indicated that the final quality of these spirits depends strongly on the quality of the fresh grapes, the storage condi tions, and the distillation equipment and procedure employed.

show abstract

“…Tl'/Tl = 1 + Bm (2) and n D H N = 55.5B (3) where m is the molarity (M/kg HzO) of ethanol, and 55.5 is the molanty of 1 kg of water.…”

Section: N D H N = Nh(th/t? -mentioning

confidence: 99%

Diminution of Biological Reactivity of Ethanol by Changing the Solution Structure by Weak Ultrasonication

Haseba

Matsushita

Asakura

et al. 1993

Alcoholism Clin & Exp Res

View full text Add to dashboard Cite

The weak ultrasonication (40 kHz, 12 mW, 1 week) of ethanol solutions was found to reduce stimulation of the senses of smell and taste by the ethanol on the basis of blind tests with an aqueous ethanol solution (33.0% w/v) and an immature distilled spirit (25.0% v/v). Experiments on mice also demonstrated that a treated aqueous ethanol solution had a weaker depressant effect on the central nervous system, as evaluated by the relative frequency with which mice regained the righting reflex at a dose of either 4.0 or 4.5 g/kg (p < 0.05 or p < 0.01, respectively) and by the reduction in rectal temperature at a dose of 5.0 g/kg (p < 0.05) soon after ethanol administration. Analyses of both the ethanol concentration by head-space gas chromatography and the free radicals by electron spin resonance spectrometer failed to reveal any chemical changes in aqueous ethanol solutions subjected to weak ultrasonication. However, measurement of the spin-lattice relaxation time (T1) of the 2H of water molecules by 2H-NMR showed that the treatment slightly accelerated the thermal motion of water molecules in the solutions. Treated solutions were also found to have a slightly higher density than untreated ones. These physical data demonstrate that weak ultrasonication induces a structural change, such as a more compact and homogeneous structure by changing the microdynamic behavior of the solution. These biological and physical studies suggest that only a slight structural change in an ethanol solution induces a marked change in the biological reactivity of ethanol without any chemical modification of the solution itself.

show abstract

Determination of the Congeners Produced from Ethanol During Whisky Maturation

Cited by 17 publications

References 0 publications

Kinetics of odorant compounds in wine brandies aged in different systems

Kinetics of odorant compounds in wine brandies aged in different systems

Review: Steam distilled spirits from fermented grape pomace Revision: Bebidas destiladas obtenidas de la fermentación del orujo de uva

Diminution of Biological Reactivity of Ethanol by Changing the Solution Structure by Weak Ultrasonication

Contact Info

Product

Resources

About