The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit

Kyraleou, Maria; Herb, Dustin; O’Reilly, Grace; Conway, Neil; Bryan, Tom; Kilcawley, Kieran N.

doi:10.3390/foods10020443

Cited by 33 publications

(26 citation statements)

References 60 publications

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“…Kyraleou et al investigated the effect of terroir on flavor components in new-make malt whisky [ 74 ]. They compared new-make spirits differing by two varieties of barley, two growing environments, and two seasons, showing that environments and seasons had a greater impact on flavor than variety alone.…”

Section: Sensory Evaluation and Its Contribution To Qualitymentioning

confidence: 99%

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: Sensory Evaluation and Its Contribution To Qualitymentioning

confidence: 99%

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

Wanikawa¹,

Sugimoto²

2022

Molecules

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“…In this sense, CDC Copeland barley, a two-rowed malting barley, produces neutral flavors and pale colored beers. It has also been reported that, depending on the “terroir” where barley is grown, beers with different flavors can also be obtained [ 38 ].…”

Section: Barley Malt and Maltingmentioning

confidence: 99%

From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers

Díaz

Durán‐Guerrero

Lasanta

et al. 2022

Foods

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In the past few years, there has been a growing demand by consumers for more complex beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals), hops, and water used add to the major processing stages involved in the brewing process, including malting, mashing, boiling, fermentation, and aging, to significantly determine the sensory profile of the final product. Recent literature on this subject has paid special attention to the impact attributable to the processing conditions and to the fermentation yeast strains used on the aromatic compounds that are found in consumer-ready beers. However, no review papers are available on the specific influence of each of the factors that may affect beer organoleptic characteristics. This review, therefore, focuses on the effect that raw material, as well as the rest of the processes other than alcoholic fermentation, have on the organoleptic profile of beers. Such effect may alter beer aromatic compounds, foaming head, taste, or mouthfeel, among other things. Moreover, the presence of spoilage microorganisms that might lead to consumers’ rejection because of their impact on the beers’ sensory properties has also been investigated.

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“…There are discussions in academia about the concept of terroir containing other factors. Terroir is a traditional concept widely used to describe the particularities of GI products; it is widely used in the wine market, although it can be applied to all agri-food products [61][62][63]. It regards the relationship between the product's quality or taste and its geographic origin [64].…”

Section: Agri-food Systemsmentioning

confidence: 99%

Global Markets, Local Issues: The Hegemonic Process of Agri-Food Construction to Present Challenges

Fracarolli

2021

Land

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The social construction of the agri-food market has undergone revolutionary changes throughout history since the Anthropocene. This conceptual paper discusses the embeddedness of institutions in this market construction. To do so, this work analyses the geographical indication (GI) of agri-food market formation through the lens of critical theory. Through dialectics, it analyzes the historical process of agrarian systems’ shape according to their complexity, and the origins and effects of hegemonic interests in the construction of agri-food markets. Furthermore, this work shows how the market has evolved from different trade types as the capitalist system also evolved, changing the mechanics of trade and functions of food production. The results indicate that as agrarian systems evolved, food became more homogeneous and standardized in order to meet the demands of urban masses in capitalist economies. Regions where less complex systems predominate tend to hinder the creation, maintenance, and perpetuation of products such as GI, which may compromise their existence in the long run. Moreover, nations reproduce ideologically oriented interests according to the formation of dominant groups in each place, as also expressed in the agri-food market. This paper aims to provide new conceptual and theoretical insights into the institutional mechanisms and historical processes of agri-food market construction in terms of power interests.

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The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit

Cited by 33 publications

References 60 publications

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

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

From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers

Global Markets, Local Issues: The Hegemonic Process of Agri-Food Construction to Present Challenges

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