Spirits, distilled

Aging distilled spirits Aging process Agitation... 

Molasses is also used as an inexpensive source of carbohydrate in various fermentations for the production lactic acid, citric acid, monosodium glutamate, lysine, and yeast (60). Blackstrap molasses is used for the production of mm and other distilled spirits. 

Distilled spirits and the industry have always been subject to heavy taxation. Not only has it been an excellent source of revenue for many governments throughout the world, but high taxes can also be rationalized as having an inhibitory effect on consumption. 

In England, the Magna Carta provided a standard of measurement for the sale of ale and wine. In 1643, the English Parliament proposed the first tax on distilled spirits. In the American colonies, William Kieft, Director General of New Nethedand, imposed the first liquor tax of two guilders on each half vat of beer in 1640. Alexander Hamilton initiated an excise tax on domestic spirits in 1791. The tax was resented and ultimately repealed in 1800 by Thomas Jefferson. Except during the War of 1812, domestic spirits remained untaxed until 1862. At that time, a tax of 0.02/L was implemented, which has been increased periodically. In January 1991, the Pederal Excise Tax on distilled spirits was raised to 3.56 per titer or 13.50 per proof gallon. In addition, many states have substantially increased the state excise taxes on distilled spirits. 

In the United States, the Alcohol Tax Unit came into being with the repeal of Prohibition in 1933, and it became the Alcohol and Tobacco Tax division of the Internal Revenue Service in 1952. The Bureau of Alcohol, Tobacco, and Firearms (ATF), established in 1972, and the Department of the Treasury closely regulate the manufacture of distilled spirits. 

SourM sh. Sour mash is made with a lactic culture and not less than 20% stillage added back to the fermentor and fermented for at least 72 h. Spirits. Spirits are distilled spirits including all singular whiskeys, gin, brandy, mm, cordials, and others made by a distillation process for nonindustrial use. 

Higher alcohols may be present in distilled spirits and are referred to as fusel oils or by specific name. 

Particle size and cooking condition for the grain slurry vary depending on the type of distilled spirit that is to be produced. In the case of com grain fermentations, distillers use small size, high temperature, and low beer gallonage (higher starch concentrations) for neutral spirits production at 120—170°C and 76—91 L/0.03 m. Bourbon distillates call for low temperatures (100—150°C) and thinner mash of 95—115 L/0.03 m (saccharified starch slurries) out of flavor considerations. (0.03 m is approximately a bushel). 

Reverse Osmosis. A reverse osmosis (RO) process has been developed to remove alcohol from distilled spirits without affecting the sensory properties (14). It consists of passing barrel-strength whiskey through a permeable membrane at high pressure, causing the alcohol to permeate the membrane and concentrating the flavor components in the retentate. 

Distilled spirits are governed by the Bureau of Alcohol, Tobacco, and Firearms regulations. Every botde of distilled spirits must contain a specified percent of alcohol or proof as stated on the label. Proof is the ethyl alcohol content of a Hquid at 15.6°C, stated as twice the percent of ethyl alcohol by volume. 

The analysis of individual chemical constituents in distilled spirits currently is performed using gas chromatography (gc) and high pressure Hquid chromatography (hplc). Although other types of instmmental analyses have yielded much information regarding the chemical constituency of distilled spirits, the combination of gc and hplc has allowed hundreds of different chemical components of distilled spirits to be individually identified and accurately quantified. 

The most common chromatogram in the distilled spirits industry is the fusel oil content. This consists of / -propyl alcohol, isobutyl alcohol, and isoamyl alcohol. Other common peaks are ethyl acetate, acetaldehyde, and methanol. The gc columns may be steel, copper, or glass packed column or capillary columns. Additional analyses include deterrninations of esters, total acids, fixed acids, volatile acids, soHds or extracts (used to determine... 

The high degree of sensitivity, selectivity, and efficiency of gas chromatography allows the elucidation of a complete profile of the volatile components of distilled spirits. The wide selection of chromatographic columns and techniques, such as gc-ms, gc-ftir, and gc-ms-ftir, has allowed the chemist to routinely identify and quantify individual constituents on a parts-per-biUion level. The two most critical variables in the analysis of volatile components of distilled spirits by gas chromatography are the selection of a suitable chromatographic column and of the most appropriate detector. 

Hplc techniques are used to routinely separate and quantify less volatile compounds. The hplc columns used to affect this separation are selected based on the constituents of interest. They are typically reverse phase or anion exchange in nature. The constituents routinely assayed in this type of analysis are those high in molecular weight or low in volatility. Specific compounds of interest include wood sugars, vanillin, and tannin complexes. The most common types of hplc detectors employed in the analysis of distilled spirits are the refractive index detector and the ultraviolet detector. Additionally, the recent introduction of the photodiode array detector is making a significant impact in the analysis of distilled spirits. 

Ethyl Carbamate. In November 1985, the Canadian Government indicated that it had detected ethyl carbamate [51-79-6] (urethane), a suspected carcinogen, in some wines and distilled spirits. Since that time, the U.S. distilled spirits industry has mounted a serious effort to monitor and reduce the amount of ethyl carbamate (EC) in its products. In December 1985, the Canadian Government set limits of 150 ppb in distilled spirits and 400 ppb in fmit brandies, cordials, and Hqueurs. The FDA accepted a plan in 1987 from the Distilled Spirits Council of the United States (DISCUS) to reduce ethyl carbamate in whiskey to 125 ppb or less, beginning with all new production in January 1989. 

Packaging for distilled spirits intended for domestic distribution is regulated by the Federal Bureau of Alcohol, Tobacco, and Firearms (ATF). This strict supervision estabhshes acceptable container size, labeling, and sealing requirements, as well as the disclosure of information on the shipping container. Furthermore, local and state distilled spirits labeling and packaging requirements must also be met. 

In the past few years many changes have occurred in the packaging materials utilized for distilled spirits. Traditionally, distilled spirits have been packed primarily in glass containers of approved ATF sizes. Over the last 5—10 years, plastic containers, primarily poly(ethylene terephthalate) (PET), have been utilized by increasing numbers of distillers. Because of environmental concerns, the last two years have seen a change back to glass on some of these package sizes. However, the 50 mL miniature bottie continues to be primarily packed in PET plastic containers. 

The packaging of distilled spirits has become more complex with both the demands for higher efficiencies of the production faciUties within the industry, and the request by marketing and sales departments for higher flexibiUty to provide customers with greater value on products. 

The decline in distilled spirits consumption is likely to continue, but will be somewhat ameHorated by the increased consumer interest in high price premium products and the increased activity in the international markets. Eor example, Japan is importing significant amounts of American bourbon, a trend that will probably continue. 

Statistical Release, Distilled Spirits, U.S. Tieasuiy Depaitment, Buieau of Alcohol, Tobacco and Fkeamis, ATF, pieUmiaaiy data foi 1974—1975. 

When the word alcohol is used alone, it refers to ethanol, the alcohol found in wine, beer, and distilled spirits. Ethanol is used as a fast-drying solvent in many products, especially cosmetics and hairsprays. 

A. Nose, T. Hamasaki, M. Hojo, R. Kato, K. Uehara and T. Ueda, Hydrogen bonding in alcohohc beverages (distilled spirits) and water-ethanol mixtures, J. Agric. Food Chem., 53, 7074-7081 (2005). 

As discussed above, cresols are widely distributed natural compounds. They are formed as metabolites of microbial activity and are excreted in the urine of mammals. Various plant lipid constituents, including many oils, contain cresols. Cresols have also been detected in certain foods and beverages such as tomatoes, tomato ketchup, cooked asparagus, various cheeses, butter, oil, red wine, distilled spirits, raw and roasted coffee, black tea, smoked foods, tobacco, and tobacco smoke (Fiege and Bayer 1987). However, very few monitoring data for cresols in food were found in the literature. 

Although G. E. Stahl and Caspar Neumann both believed that alum contained lime, J. H. Pott was unable to prepare it from lime and vitriolic acid, but always obtained merely selenite (calcium sulfate) (74). When Stahl leached with water a broken clay tube he had used for distilling spirit of vitriol (sulfuric acid), he obtained crystals of alum (74). Pott, too, prepared alum from clay and sulfuric acid (74). 

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