Whisky analysis

Aylott, Ross

doi:10.1016/b978-0-12-401735-1.00014-3

Cited by 10 publications

(12 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Scotch Whisky is an acidic solution (pH ca. 4), with acidity increasing during maturation . To minimise the chemical shift changes due to pH variations between samples, a buffer solution was added to each sample.…”

Section: Resultsmentioning

confidence: 99%

“…4), with acidity increasing during maturation. [14] To minimise the chemical shift changes due to pH variations between samples, a buffer solution was added to each sample. Deuterated sodium acetate/acetic acid buffer (25 mM) was used as acetic acid is naturally occurring in whisky at a typical concentration of 1.5 mM, and its pK a is close to whisky 0 s natural pH.…”

Section: Sample Preparationmentioning

confidence: 99%

“…For comparison, a major whisky congener, isobutanol, occurs at a concentration of approximately 4 mM in malt Scotch Whisky. [14] It is clear that any successful attempt to suppress ethanol must also remove its carbon satellites during the solvent suppression. [21] In this work, we present an automated ethanol/water solvent suppression methodology allowing for the acquisition of high resolution, high sensitivity 1D 1 H NMR spectra of whisky with minimal sample preparation.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Advanced solvent signal suppression for the acquisition of 1D and 2D NMR spectra of Scotch Whisky

Kew

Bell

Goodall

et al. 2017

Magnetic Reson in Chemistry

View full text Add to dashboard Cite

A simple and robust solvent suppression technique that enables acquisition of high‐quality 1D 1H nuclear magnetic resonance (NMR) spectra of alcoholic beverages on cryoprobe instruments was developed and applied to acquire NMR spectra of Scotch Whisky. The method uses 3 channels to suppress signals of water and ethanol, including those of 13C satellites of ethanol. It is executed in automation allowing high throughput investigations of alcoholic beverages. On the basis of the well‐established 1D nuclear Overhauser spectroscopy (NOESY) solvent suppression technique, this method suppresses the solvent at the beginning of the pulse sequence, producing pure phase signals minimally affected by the relaxation. The developed solvent suppression procedure was integrated into several homocorrelated and heterocorrelated 2D NMR experiments, including 2D correlation spectroscopy (COSY), 2D total correlation spectroscopy (TOCSY), 2D band‐selective TOCSY, 2D J‐resolved spectroscopy, 2D 1H, 13C heteronuclear single‐quantum correlation spectroscopy (HSQC), 2D 1H, 13C HSQC‐TOCSY, and 2D 1H, 13C heteronuclear multiple‐bond correlation spectroscopy (HMBC). A 1D chemical‐shift‐selective TOCSY experiments was also modified. The wealth of information obtained by these experiments will assist in NMR structure elucidation of Scotch Whisky congeners and generally the composition of alcoholic beverages at the molecular level.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Sample Preparationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Advanced solvent signal suppression for the acquisition of 1D and 2D NMR spectra of Scotch Whisky

Kew

Bell

Goodall

et al. 2017

Magnetic Reson in Chemistry

View full text Add to dashboard Cite

show abstract

“…Fusel oil of sample A was found high which may be produced by yeast as secondary metabolites of amino acid metabolism of naked barley malt. According to Ayloh (2003), relatively low methanol concentration encountered in all whiskies fermented from cereals (normally <25g/100L absolute alcohol). So, all whiskies were found low in methanol content.…”

Section: ) *Sample A-mixture Of Flour Of 85% Maize+ 15% Naked Barlementioning

confidence: 99%

“…cantly better than other samples which may be due to # avor of grain, mold and alcohol of newly distilled whiskies. According to Ayloh (2003), if whisky (newly distillate) were matured addition, reduction and production of congeners at molecular level takes place so that pungent and harsh characteristics of new make whisky diminish and the smoother more complex character of mature whisky develops. Hence, sensory scores of young whisky can be increased.…”

Section: Sensory Evaluation Of Whisky-mentioning

confidence: 99%

Study on Use of Naked Barley (Hordeum vulgare var. Solu Uwa) Malt and Mold Bran as Enzyme Source for Preparation of Whisky

Acharya

Adhikari

2014

J Food Sci Technol Nepal

View full text Add to dashboard Cite

Naked barley (Hordeum Vulgare L.) of Solu uwa variety having highest &beta-amylase activity (645 unit/gdm), total soluble solid and fermentable nitrogen germinated at 15 ºC for 96 h and mold bran prepared from Aspergillus oryzae in wheat bran isolated from murcha having highest α-amylase activity (904 unit/gdm) incubated at 30 ºC for 168h were selected as enzyme source. Mold bran, naked barley malt and white maize flour (undertailed through 1.18×1.18 mesh size as substrate) were mixed to prepare four samples: 15% naked barley malt+ 85% maize flour (Sample A), 15% mold bran + 85% maize our (Sample B), 10% naked barley malt + 5% mold bran + 85% maize flour ( Sample C) and 5% naked barley malt+ 10% mold bran + 85% maize (Sample D). All samples were mashed separately to prepared wort, fermented using brewery yeast (Saccharomyes cerevisiae) to prepare beer and distilled to prepare whisky and compared with wort, beer and whisky prepared from mixture of 15% commercial barley malt and 85% maize our (Sample E). Total soluble solid, specific gravity, real extract, apparent extract, fusel oil, aldehyde, esters, titrable acidity, volatile acidity contents and sensory scores with respect to avor, mouthfeel after taste and overall acceptability were significantly better (p<0.05) in sample A than other samples B, C and D but comparable with sample E whereas fermentable nitrogen, viscosity, alcohol, original extract contents and real degree of fermentation were found signi cantly better in sample B. However, sensory scores of samples were signi cantly lower ( p< 0.05) in all samples than market whisky (Signature). Hence, without scarifying chemical and sensory scores sample D can be used to prepare whisky commercially. But harsh and pungent characteristics can be improved by maturation. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10597 J. Food Sci. Technol. Nepal, Vol. 7 (44-51), 2012

show abstract

Spirits

Watson¹,

Hill

2017

Ullmann's Encyclopedia of Industrial Chemistry

View full text Add to dashboard Cite

The article contains sections titled: 1. Introduction 2. Types of Spirit Drinks 3. Typical Production Processes 3.1. Cereal‐Based Processes 3.1.1. Malt Whisky Production 3.1.2. Grain Whisky Production 3.2. Pot‐Distilled Rum 3.3. Cognac 3.4. Baijiu 4. World Production Figures 5. Taxation 6. Legislation 7. Analysis

show abstract

Whisky analysis

Cited by 10 publications

References 31 publications

Advanced solvent signal suppression for the acquisition of 1D and 2D NMR spectra of Scotch Whisky

Advanced solvent signal suppression for the acquisition of 1D and 2D NMR spectra of Scotch Whisky

Study on Use of Naked Barley (Hordeum vulgare var. Solu Uwa) Malt and Mold Bran as Enzyme Source for Preparation of Whisky

Spirits

Contact Info

Product

Resources

About