Distilled spirits, production

Production of distilled spirits.—Production of distilled spirits exclusive of alcohol averaged 89,900,000 gallons from 1901 to 1914, reaching a maximum of 114,634,000 gallons in 1913. 

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. 

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). 

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. 

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. 

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. 

The following review focuses on the composition of flavour compounds in spirit drinks, their origin, and their sensory attributes like odour quality and threshold value. Important information on flavour-related aspects of technology, like distillation and ageing, as well as the main categories and brands of spirits to be found on the national and international markets are summarised. Finally, aspects of sustainability in the production of distilled spirits are discussed. 

Table 10.1 gives a summary of the main by-products of fermentation by yeasts and other microbiological activities which can be identified in distilled spirits from different raw materials, like fruits, wine, grain, sugar cane, or other carbohydrate-containing plants. Since the sensory relevance of a flavour compound is related to its odour thresholds and odour quality. Table 10.1 presents also odour qualities and a review of threshold values of the fermentation by-products in ethanol solutions [9-10] and/or water [11-14] (Christoph and Bauer-Christoph 2006, unpublished results). 

Semivolatile and non-volatile compounds of wood change the colour of the distillate and contribute to an up-rounded flavour. The wooden barrels which are permeable allow air to pass in and cause ethanol to evaporate thus, the ethanol content decreases and the aroma gets more intense, complex, and concentrated. Also harsher aroma constituents are removed and the spirit changes to mellow. The period of maturation depends on the size of the casks used, the alcoholic strength, as well as the temperature and humidity in the warehouse which leads to a smoother flavour. For production of neutral highly rectified distilled spirits like vodka, grain spirit, or white rum, the quality of water is of utmost importance to the flavour. In vodka production different treatments of water like de-... 

Cachaqa and aguardente de cana are the most consumed distilled spirits in Brazil exclusively made from cane-sugar juice. Sugar and caramel maybe added for colour adjustment. The total content of congeners is between 200 and 650 mg 0.1 L p.e. Like other spirits, the flavour of cacha a is mainly characterised by the presence of fermentation by-products such as higher alcohols, esters, carboxylic acids, and carbonyl compounds [41-43]. 

Ethanol and distilled spirits are produced from various renewable raw materials such as fruits, grapes, grain, sugar beet, and sugar cane, and even from waste materials like pomace and other fermentation residues thus, production of spirit drinks, especially distilled spirits, is based on further essential issues and components of sustainability ... 

Canadian. By government regulation, Canadian whiskeys contain no distilled spirits less than three years old. They are usually blended products and are often up to six years of age. Canadian whisky tends to be light bodied and delicate in flavor. The Canadian government sets no limitations as to mashing formulas, distilling proofs, or types of cooperage used in maturation. 

United States Spirits. The manufacture of distilled spirits is tightly controlled within narrow limits that are specified in reference 2. ATF regulations require that a detailed statement of the production process be submitted for approval prior to placing any process in operation. 

The role served by mall in the later production of beer and distilled spirits is that of furnishing enzymes, which convert starches and other... 

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