Distilled alcoholic beverages

L. Nykanen and H. Suomalainen, Aroma of Beer, Wine and Distilled Alcoholic Beverages, Akademie-Vedag, Berlin, 1983. 

Table 2. Congeneric Content of Various Distilled Alcoholic Beverages ...

Wines and Distilled Alcoholic Beverages Farm Supplies... 

Tehtonen M. 1983. Gas-liquid chromatographic determination of volatile phenols in matured distilled alcoholic beverages. 66(1) 62-70. 

In spite of a decline over the past 50 years, whiskeys are still the most popular distilled alcoholic beverage group in the United States (Table 1) (1). However, vodka consumption has increased significandy to 22% of total distilled spirits in 1990. 

JL Puech, M Moutounet. Liquid chromatographic determination of scopoletin in hydroalcoholic extract of oak wood and in matured distilled alcoholic beverages. J Assoc Off Anal Chem 71 512-514, 1988. 

Ng, L.K. Lafontaine, P. Flamois, J. 2000. Gas chromatographic-mass spectrometric analysis of acids and phenols in distilled alcohol beverages. Application of anion-exchange disk extraction combined with in-vial elution and silylation. J. Chroma-togr. A. 873 29-38. 

Further high quality wines are traditionally matured in oak cashs for several months. Maturation reactions are complex and like in spirit beverages, dissolution of wood components is of prime importance (8-9-10). Extracted wood components have secondary effect other than their direct flavor contribution. They appear to be necessary for correct maturation of the beverage. The effect of wood components on the maturation of beverages was clearly investigate in distilled alcoholic beverages only. The addition of oak extract to a model spirit solution reduced the extractability of ethyl esters with chain lengths of 10-20 carbons by the dichloromethane (9-10). The increase in solubility reflects a reduction in the activity of the ester in the aqueous ethanol solution, relative to the dichloromethane and indictes that an interaction between components of the wood extract and esters takes place. 

Amylases a- and P-amylase, amyloglucosidase, pullulanase Starch conversion, bread making, brewing, production of HFCS, distilled alcoholic beverages, vinegar... 

Nykanen, L. 1986. Formation and occurrence of flavor compounds in wine and distilled alcoholic beverages. Am. J. Enol. Vitic. 37, 84-96. 

Nascimento, R.F., Marques, J.C., Lima Neto, B.S., De Keukeleire, D., and Franco, D.W. (1997). Qualitative and quantitative high-performance liquid chromatographic analysis of aldehydes in Brazilian sugar cane spirits and other distilled alcoholic beverages, /. Chromatogr. A, 782,13-23. 

Products and Uses Commonly indicated as a preservative and sequestrant (binds constituents that affect the final product s appearance, flavor or texture). In beverages (distilled alcoholic), beverages (fermented malt), cabbage (pickled). 

Nurgel, C. Erten, H. Canbas, A. Cabaroglu, T. Selli, S. (2003). Fermentative aroma in wines from Vitis vinifera cv. Kalecik karasi in relation with inoculation with selected dry yeasts. Journal International des Sciences de la Vigne et du Vin 37,155-161 Nykanen, L. (1986). Formation and occurrence of flavor compounds in wine and distilled alcoholic beverages. American Journal of Enology and Viticulture 37 (1), 84-96 Oliveira, J.M. Araujo, I.M. Pereira, O.M. Maia, J.S. Amaral, A.J. Maia, M.O. (2004). 

Methanol is ubiquitous and is usually a minor component in alcoholic beverages, but some distilled alcoholic beverages produced from potato and stone fruits, such as cherries and plums, are exceptions and may contain rather large amounts. Large amounts of methanol have also been determined in some fortified wine, China distilled spirit, distilled wine, and brandy. 

Higher alcohols from propanol up to 3-methyl-l-butanol (isoamyl alcohol), frequently encountered in so-called fusel oil fractions, are considered to be an important aroma factor, and for this reason they have been determined in a large number of beers, wines, and distilled alcoholic beverages. Because higher alcohols are believed to have a marked effect on the volatile flavor of distilled beverages, numerous papers have been published describing both the relative and absolute compositions of fusel oil fractions. 

Generally, colorimetric methods and GC are used for the determination of methanol and fusel oil in distilled alcoholic beverages and spirits. 

GC provides a means of evaluating small amounts of methanol in beer, wine, and distilled alcoholic beverages. It is the most convenient method to determine single fusel oil and methanol in beverages simultaneously. 

Although, direct injection with GC-flame ionization detection (FID) is sensitive enough to quantify methanol and fusel oils, it is advisable only for spirits because of the dirt accumulated in the injection port when beer, wine, or liqueurs are analyzed. Thus, liquid-liquid extraction has been widely applied to separate and concentrate fusel oil from beer, wine, and distilled alcoholic beverages, followed by GC determination of the compounds. Nowadays, many simpler and online extraction techniques are applied... 

Distilled alcoholic beverages first appeared in Europe in the late twelfth century, developed by alchemists. 

Distilling. Distilled alcoholic beverages are produced by distilling fermented mashes which are prepared like those used for making beer. Most of these beverages are produced from corn, rye, and malted barley. 

Many different methods are used to determine quality of malts, beer, and distilled alcoholic beverages. Most of the official and frequently used methods are detailed in Methods of Analysis of the American Society of Brewing Chemists (2009) and Methods of Analysis of the Institute of Brewing (now the Institute of Brewing and Distilling). 

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